Cream fat, 75 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Add lemon zest, flour and baking powder while stirring. Chop 75 g walnut kernels. Clean, wash and dab dry 100 g grapes each.
Add nuts and grapes to the dough. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Take the cake out, let it cool down a little and remove from the tin. Let the cake cool down. Mix mascarpone, quark, lemon juice and 75 g sugar. Cover the cake with the edge of the springform pan. Spread the cream on the cake and press in some dents with a spoon. Chill the cake for 2 hours.
Mix mascarpone, quark, lemon juice and 75 g sugar. Cover the cake with the edge of the springform pan. Spread the cream on the cake and press in some dents with a spoon. Chill the cake for 2 hours. Beat the egg whites. Roll the grapes and walnuts first in egg white and then in 2-3 tablespoons of sugar. Decorate the cake with the grapes, nuts and cranberries
waiting time approx. 3 hours