Mix the fat, original sweetness and 1 packet of vanilla sugar. Add eggs. Mix flour and tartar baking powder and stir in. Finally stir in the milk. Grease a fruitcake tin (26 cm Ø) and sprinkle with breadcrumbs.
Add the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 20 minutes. Take out, let cool down a little and turn out onto a kitchen grid. Wash, halve and core the grapes.
Soak the gelatine. Heat honey in a pot and stew grapes for 2-3 minutes. Leave to cool. Spread 1/3 of the grapes on the cake base. Squeeze the gelatine and dissolve. Whip cream and remaining vanillin sugar until stiff, stir in gelatine bit by bit.
Pour cream on the bottom. Spread the rest of the grapes on top. Chill. Decorate with mint and flaked almonds. Makes about 12 pieces.