1 1/4 cups (250 g) of butter, softened
2 3/4 cups (500 g) of flour, sifted
6 eggs, at room temperature
4 cups (500 g) of all-purpose flour, sifted
For the filling:
500 g of grapefruit, cut into small pieces and melted
1 1/4 cups (250 g) of butter, softened
2 3/4 cups (500 g) of flour, sifted
6 eggs, at room temperature
4 cups (500 g) of all-purpose flour, sifted
For the filling:
500 g of grapefruit, cut into small pieces and melted
Beat the butter and flour until smooth and creamy
Add the eggs one at a time, beating well after each addition
Finally, add the all-purpose flour, beating just until combined
Spread the dough evenly in a 20 cm x 30 cm greased and floured baking dish
Bake in a moderate oven (180°C) preheated to 350°F, or until golden brown and starting to pull away from the sides of the dish
Invert onto a plate dusted with flour and top with whipped grapefruit cream
Repeat this process until all the dough is used up, making about 15-18 layers
Once baked, cut into squares
Yield: 50 pieces.
