Grape and cream cake
easy
60 mins
60 mins
Ingredients
- 125 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 Eggs (size M)
- 250 g Flour
- 1/2 package Baking Powder
- 7-10 Tbsp Grease
- 7-10 Tbsp parchment paper
- 8 sheets white gelatine
- 2 (200 g each) Cup of whipped cream
- 2 packages Vanillin sugar
- 2 packets (200 g each) Double cream cream cheese (60 % fat in dry matter)
- 6 TABLESPOONS red port wine
- 2-3 TABLESPOONS Sugar
- 300 g green grapes
Directions
- 1
Stir the fat until foamy. Add sugar, vanillin sugar and lemon peel. Stir in the eggs one by one. Mix flour and baking powder and stir into the dough. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. If necessary, cover with parchment paper after 15 minutes. Take out, let it cool down a little, remove from the tin and let it cool down on a cake rack.
- 3
Soak gelatine in cold water. Place a cake ring around the base. Whip 1 cup of cream and 1 packet of vanilla sugar until stiff. Mix cream cheese, port wine and sugar. Squeeze the gelatine, dissolve and stir into the cheese cream.
- 4
Fold in the cream. Spread the cream on the cake base until smooth. Chill for 1 hour. Wash the grapes, dab dry, cut in half and remove seeds. Loosen the cake ring. Whip the rest of the cream and vanilla sugar until stiff, fill into a piping bag with star-shaped spout and decorate the cake with it.
- 5
Put halved grapes in the middle of the cake. Makes 12 pieces.
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