Grape cream cake

Ingredients

Directions

1. 1

   Grease the bottom of a springform pan (26 cm Ø). Cream 100 g butter, 100 g sugar and 1 pinch of salt. Mix 100 g flour, mixed almonds and 1 tsp. baking powder. Knead with the fat-sugar mixture and possibly 1 tbsp. water.

2. 2

   Press the dough into the mould . Bake in the preheated oven (175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Allow to cool slightly, remove from the mould and allow to cool completely.

3. 3

   Clean the mould and line the bottom with baking paper. Beat the eggs, 2 tablespoons lukewarm water, 100 g sugar and 1 vanilla sugar for 6-8 minutes with a hand mixer until frothy. Sieve 75 g flour, starch and 1 tsp. baking powder on top and fold in with a whisk.

4. 4

   Smooth into the tin and bake at the same temperature for about 20 minutes. Remove the sponge cake from the tin and let it cool down.

5. 5

   Roast the flaked almonds and 1 tbsp. sugar in a pan without fat until golden brown. Add 1 tablespoon butter, remove from heat and let it melt. Stir almonds and let them cool down. Wash the grapes and pluck from the panicles.

6. 6

   Put some green and blue grapes aside for decoration. Whip the cream until stiff, if necessary in portions, while pouring in the cream thickener and 4 vanilla sugars.

7. 7

   Spread the kneaded pastry base with 1/4 cream. Spread blue grapes evenly on top. Carefully press something into the cream. Place the sponge cake on top. Spread with 1/4 cream. Arrange the green grapes on top and press them down lightly as well.

8. 8

   Spread the remaining cream on the cake. Press the flaked almonds onto the edge of the cake with your hands or a pastry sheet. Halve the rest of the grapes and decorate the cake with them.