Fine grape tart

Name: Fine grape tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Eggs (size M); 200 g Sugar; 2 packages Vanillin sugar; 75 g Flour; 50 g crushed almonds; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 8 sheets Gelatine; 2 Egg yolk (size M); 150 ml White wine; 7-10 Tbsp Juice of 1 lemon; 200 g green and red grapes; 100 g blue grapes; 1 untreated lemon; 500 g Whipped cream; 1 package glaze; 1/4 l white grape juice; 2 TABLESPOONS Hazelnut brittle; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Eggs (size M)
200 g Sugar
2 packages Vanillin sugar
75 g Flour
50 g crushed almonds
25 g Cornstarch
2 TEASPOONS Baking Powder
8 sheets Gelatine
2 Egg yolk (size M)
150 ml White wine
7-10 Tbsp Juice of 1 lemon
200 g green and red grapes
100 g blue grapes
1 untreated lemon
500 g Whipped cream
1 package glaze
1/4 l white grape juice
2 TABLESPOONS Hazelnut brittle
baking paper

Directions

1
Separate 3 eggs. Beat egg whites until stiff. Add 100 g sugar and 1 packet of vanilla sugar. Add the egg yolks one after the other and stir in. Mix flour, almonds, starch and baking powder and fold into the egg mixture. Line the bottom of a springform pan with baking parchment, fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let it cool down on a cake rack and cut it once crosswise.
2
Soak gelatine in cold water. Separate the rest of the egg. Cream 3 egg yolks, 100 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Add wine and lemon juice and stir in. Squeeze the gelatine well and dissolve in a saucepan over low heat. Add the wine mixture while stirring and chill. In the meantime, wash the grapes, drain well and pluck from the stalks. Wash lemon, rub dry and cut into thin slices. Whip 400 g cream until stiff. When the wine cream begins to gel, fold in the cream. Beat the remaining egg whites until stiff and finally fold into the wine cream. Place a cake ring around the lower cake base. Pour in 2/3 of the cream and smooth it down. Place the second cake base on top and spread the rest of the cream on top. Cover with grapes and lemon slices and chill for about 2 hours.
3
Wash lemon, rub dry and cut into thin slices. Whip 400 g cream until stiff. When the wine cream begins to gel, fold in the cream. Beat the remaining egg whites until stiff and finally fold into the wine cream. Place a cake ring around the lower cake base. Pour in 2/3 of the cream and smooth it down. Place the second cake base on top and spread the rest of the cream on top. Cover with grapes and lemon slices and chill for about 2 hours. Put the cake glaze powder into a small pot and gradually stir in the grape juice. Bring to the boil while stirring and spread evenly on the grapes. Refrigerate again for about 30 minutes. Beat 100 g cream until stiff. Remove the cake ring from the cake and spread the cake rim with cream. Sprinkle with brittle and serve. Makes approx. 12 pieces
4
Put the cake glaze powder into a small pot and gradually stir in the grape juice. Bring to the boil while stirring and spread evenly on the grapes. Refrigerate again for about 30 minutes. Beat 100 g cream until stiff. Remove the cake ring from the cake and spread the cake rim with cream. Sprinkle with brittle and serve. Makes approx. 12 pieces
5
waiting time approx. 3 1/2 hours