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Ingredients
US|METRIC
4 SERVINGS
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 6 egg whites (room temperature,, save three yolks for the curd)
- 1 cup sour cream (room temperature)
- 1 tsp. vanilla extract
- 3 cups cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup grapefruit juice (I used fresh squeezed)
- 3 Tbsp. poppy seeds (soak in water for a few minutes, strain and then dry off with a paper towel)
- 3 yolks (save the egg whites for the cake)
- 1/2 cup sugar
- 2 Tbsp. corn starch (sifted)
- 1 cup grapefruit juice (I used fresh squeezed)
- 2 Tbsp. unsalted butter (cold)
- 1 drop food gel (Soft Pink Americolor, optional)
- 1 1/2 cups unsalted butter (slightly chilled)
- 4 oz. cream cheese (slightly chilled)
- 6 cups powdered sugar (measured and then sifted)
- 3 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- 1 pinch salt
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