Grape cake from the tray

Name: Grape cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 400 g Flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 2 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Sugar; 200 g Butter or margarine; 2 packages Pudding powder "Vanilla Flavor"; 120 g Sugar; 1 l Milk; 1.5 kg blue and green grapes; 2 packages glaze; 1/2 l light grape juice; 30 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

400 g Flour
2 TEASPOONS Baking Powder
1 pinch Salt
2 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
150 g Sugar
200 g Butter or margarine
2 packages Pudding powder "Vanilla Flavor"
120 g Sugar
1 l Milk
1.5 kg blue and green grapes
2 packages glaze
1/2 l light grape juice
30 g flaked almonds
7-10 Tbsp Grease

Directions

1
Mix flour, baking powder and salt and sieve onto a work surface. Press a depression in the middle. Place the eggs and lemon peel in the depression. Sprinkle sugar on the rim. Spread fat in flakes on the rim.
2
Knead everything into a smooth shortcrust pastry. Cover and put in a cool place for about 30 minutes. Grease a baking tray (27x27 cm). Roll out the shortcrust pastry evenly on the baking tray and press the edge up a little.
3
Prick the bottom several times with a fork. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for approx. 25 minutes and let cool off. Stir pudding powder, 60 g sugar and approx. 1/8 litre milk until smooth.
4
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Let cool for 5-10 minutes. Spread the pudding on the cake. Pluck the grapes from the stems, wash and drain well.
5
Halve the grapes, remove the seeds and spread on the pudding. Mix the cake glaze and the remaining sugar in a saucepan, stir in the grape juice bit by bit. Bring to the boil while stirring. Pour the icing evenly over the grapes.
6
Allow to set for about 1 hour. Roast the flaked almonds in a dry pan until golden brown. Sprinkle over the cake just before serving. Results in about 20 pieces.