Grape bee sting with Riesling cream

Name: Grape bee sting with Riesling cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 8 Eggs (size M); 450 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Cornstarch; 150 g Flour; 2 TEASPOONS Baking Powder; 150 g Butter or margarine; 2 TABLESPOONS Honey; 5 TABLESPOONS Milk; 150 g flaked almonds; 4 sheets white gelatine; 200 ml White wine (e.g. Riesling); 7-10 Tbsp juice of 1/2 lemon; 2 (250 g) Cup of whipped cream; 600 g red and white grapes

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

8 Eggs (size M)
450 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
150 g Cornstarch
150 g Flour
2 TEASPOONS Baking Powder
150 g Butter or margarine
2 TABLESPOONS Honey
5 TABLESPOONS Milk
150 g flaked almonds
4 sheets white gelatine
200 ml White wine (e.g. Riesling)
7-10 Tbsp juice of 1/2 lemon
2 (250 g) Cup of whipped cream
600 g red and white grapes

Directions

1
Beat the eggs with 200 g sugar, vanilla sugar and lemon zest on a hot water bath using the whisk of the hand mixer. Then whisk cold. Mix starch with flour and baking powder, sieve onto the egg mixture and fold in. Line the grease pan of the oven with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 35 minutes.
2
In the meantime melt the fat in a pot and stir with 150 g sugar, honey and milk until smooth. After about 15 minutes baking time, sprinkle the almonds on the sponge cake, sprinkle evenly with the butter-sugar mixture and finish baking. Let the bee sting sponge cake cool down for a short time, turn out on a damp cloth and remove the baking paper. Place on a cake rack and allow to cool completely. In the meantime, soak gelatine in cold water. Warm up white wine with lemon juice and remaining sugar slightly. Dissolve the gelatine in it and let it cool down in the refrigerator. Whip the cream until stiff. As soon as the white wine begins to gel, fold in the cream and refrigerate. Wash the grapes, pluck them from the stems and dab dry. Cut the bee sting biscuit 1x crosswise and then horizontally in half. Cut the upper halves into 10 pieces each.
3
Whip the cream until stiff. As soon as the white wine begins to gel, fold in the cream and refrigerate. Wash the grapes, pluck them from the stems and dab dry. Cut the bee sting biscuit 1x crosswise and then horizontally in half. Cut the upper halves into 10 pieces each. Spread a thin layer of Riesling cream on the lower halves and cover with coloured grapes. Spread the rest of the Riesling cream on top and cover with the bee sting pieces. Refrigerate for about 1/2 hour and then cut into 20 pieces.