Eggshells with grapes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour the flour into a bowl and make a depression in the middle. Crumble yeast in 50 ml milk and dissolve while stirring. Add yeast milk and 50 g sugar to the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g soft butter, 1 pinch of salt and 100 ml milk and knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes. Wash the grapes, drain well and pluck them from the stalks. Cream 100 g butter, 1 pinch of salt, vanilla sugar and 100 g sugar with the whisk of the hand mixer. Stir in 3 eggs one by one. Stir in curd and starch one after the other. Fold the grapes into the quark mixture. Knead the dough once more and roll out on a floured work surface to the size of the fat pan (32 x 39 cm). Put the dough into the fat pan, add the quark mixture and smooth it down. Let rest for about 30 minutes. Cream 50 g butter and 50 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other.

3. 3

   Knead the dough once more and roll out on a floured work surface to the size of the fat pan (32 x 39 cm). Put the dough into the fat pan, add the quark mixture and smooth it down. Let rest for about 30 minutes. Cream 50 g butter and 50 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. About 5 minutes before the end of the baking time, sprinkle flaked almonds on the cake and bake with it. Let the finished cake rest for about 10 minutes with the oven door slightly open. Take out and let it cool down on a cake rack

4. 4

   Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. About 5 minutes before the end of the baking time, sprinkle flaked almonds on the cake and bake with it. Let the finished cake rest for about 10 minutes with the oven door slightly open. Take out and let it cool down on a cake rack

5. 5

   waiting time 2 1/4 hours

Nutrition Facts

KCAL
280 kcal

CARBS
26 g

FATS
15 g

PROTEINS
11 g