Delicious sponge cake with grapefruit mousse and whipped cream. Flavoured Earl Gray, soft cream cheese and fresh grapefruit with whipped cream - this simple sponge grapefruit cake recipe will be your favourite.
Put eggs into a large bowl, add 60 g of sugar (3 tbsp), beat for 6-7 minutes. Add another 60 g of sugar, continue to beat for another 6-7 minutes. Add the zest of the half of lemon.
Sift the flour 2 times, add 3 tbsp of poppy seeds and a pinch of salt, stir.
Add flour mixture in beaten eggs in three portions, gently stirring until smooth.
Grease a detachable form with a diameter of 20 cm with butter, sprinkle with flour. Pour the dough into the form. Bake for 25 minutes at 170°C. Turn off, leave for 10 minutes in the oven with the open door. Remove from oven and allow to cool completely. Cut into 3 levels.
Peel the grapefruits with a knife, carefully cut the slices, using membranes as guides. Set aside some slices for the decoration.
Squeeze some juice from the grapefruit core.
Pour into the bowl 3-4 tbsp of grapefruit juice, and dissolve the gelatin in it.
Put the grapefruit slices into a blender, finely chop. Pour into a small saucepan, add 100 g of sugar and the remaining juice, boil over low heat for 2-3 minutes, remove from heat. Add gelatin to warm mousse. Stir well and allow to cool.
Beat the cold whipping cream into a dense foam. Add 2/3 of cream in grapefruit mousse (leave 1/3 for decoration), stir.
ASSEMBLING THE CAKE
Brew the tea in a glass of boiling water, add 2 tbsp of sugar.
Put a detachable form without a bottom on a serving plate. Put the first cake level, lightly soak it with tea. Pour half of a grapefruit mousse. Put the second cake level, soak it with tea. Pour the last half of the mousse. Put the third cake level, soak it with tea.
Put the cake in the fridge for 6 hours.
MAKING THE DECORATION
Mix the remaining cream with 100 g of cream cheese, add 1 tbsp. of poppy seeds, stir.
Remove the form, cover with poppy cream on the top and sides. Decorate with grapefruit slices.