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Pink grapefruit, brown sugar and mascarpone cake
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Prep Time:
80 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Indulgent tiered cake with zesty grapefruit curd and luscious mascarpone frosting, perfect for a unique and elegant celebration.
Ingredients:
  • 250g carton sour cream
  • 100ml fresh pink grapefruit juice or ruby grapefruit juice
  • 125ml (1/2 cup) milk
  • 300g unsalted butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 140g (2/3 cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 4.00 tsp finely grated pink grapefruit rind or ruby grapefruit rind
  • 5 eggs
  • 550g (3 2/3 cups) self-raising flour
  • Fresh flowers, to decorate
  • 5 egg yolks
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) strained fresh pink grapefruit juice or ruby grapefruit juice
  • 50g unsalted butter, chopped
  • 500g mascarpone
  • 60g (1/3 cup) icing sugar mixture, sifted
  • 4.40 gm vanilla extract
  • 300ml carton thickened cream
  • Orange gel food colouring, to tint
  • Dark pink gel food colouring, to tint
Instructions:
  • In a small saucepan, whisk together the yolks and sugar. Stir in the juice, butter, and rind. Cook over medium heat, stirring constantly, until thickened (4-5 minutes). Remove from heat, strain through a sieve into a bowl. Let it cool for 30 minutes, then chill in the fridge for 2 hours.
  • Preheat your oven to 180C/160C fan forced. Grease and line 3 round 5cm-deep, 20cm cake pans with baking paper.
  • In a jug, combine sour cream, juice, and milk. Set aside. In a bowl, use electric beaters to whip butter, sugars, vanilla, rind, and a pinch of salt until pale and creamy. Add eggs one at a time, beating well after each addition. Alternate adding half of the flour and half of the sour cream mixture, beating on low until just combined. Repeat with remaining flour and sour cream mixture. Divide the batter evenly among prepared pans and smooth the top.
  • Bake for 40-45 minutes or until a skewer inserted into the cakes comes out clean. Let cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
  • Whip mascarpone, icing sugar, vanilla, 1 cup cream, and 1⁄3 cup grapefruit curd with electric beaters on medium-low speed until slightly thickened (do not overmix).
  • Start by elegantly layering the cake and 1 cup of mascarpone frosting on a serving plate. Spread half of the remaining curd on top. Add another cake layer and repeat with another 1 cup of frosting and the rest of the curd. Finish off with the final cake layer. Allow the masterpiece to chill in the fridge for 15 minutes to slightly firm up.
  • Split the leftover frosting in two portions and reserve. Color one portion with orange food gel and gently swirl it into one of the frosting bowls. Color the other portion with pink food gel and gently swirl it into the other frosting bowl. Spread the pink frosting on the bottom half of the cake and the orange frosting on the top half and the top surface. Use a toothpick to dot pink gel around the pink side of the cake and then swirl with a spatula to create a streaked design. Repeat the process with the orange food gel. Finish by decorating with flowers.

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