Meringue and Cream Layer Cake with Grapefruit Curd

Name: Meringue and Cream Layer Cake with Grapefruit Curd (Tort Bezowy z Grejpfrutem)
Cuisine: Polish
Ingredients: 7 egg whites, at room temperature; ¼ tsp cream of tartar or 1 Tbsp [15 g] lemon juice 1¾ cups [350 g] caster sugar; ¼ tsp cream of tartar or 1 Tbsp [15 g] lemon juice 1¾ cups [350 g] caster sugar; ¼ tsp cream of tartar or 1 Tbsp [15 g] lemon juice 1¾ cups [350 g] caster sugar; 2 eggs; 2 egg yolks; 6½ Tbsp [100 g] grapefruit juice (1 pink grapefruit, juiced); 6½ Tbsp [100 g] grapefruit juice (1 pink grapefruit, juiced); ½ cup plus 1½ Tbsp [120 g] granulated sugar; 7 Tbsp [100 g] unsalted butter, cubed and at room temperature; 10½ oz [300 g] whipping cream; 10½ oz [300 g] crème fraîche; 7 Tbsp [50 g] confectioners’ sugar, sifted; 2 tsp vanilla extract or seeds from ½ vanilla pod; 2 tsp vanilla extract or seeds from ½ vanilla pod; Supremed grapefruit slices

Tort Bezowy z Grejpfrutem

Preparation info

Makes
one

Difficulty
Easy

Appears in

Dobre Dobre

By Laurel Kratochvila

Published 2025

About

As one Polish pastry chef told me: There are no rules with tort bezowy. And so, in the spirit of no rules, this is a version to make in the middle of a Northern winter when there’s little else but oranges and grapefruits around. I use a not-too-sweet whipped crème fraîche or sour cream for tang, but mascarpone can also be subbed in. A grapefruit curd adds a bit of extra zip and color, and pink-orange grapefruit slices glitter on top.

Ingredients

Europe
Poland
Cake
Vegetarian
Gluten-free
Eastern Europe
Winter

Ingredients

Method