Grape cream cake

Name: Grape cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 125 g Butter or margarine; 165 g Sugar; 2 Eggs (size M); 2 TABLESPOONS Milk; 7-10 Tbsp grated rind of 1 untreated lemon; 125 g Flour; 30 g Cornstarch; 1 heaped Tsp baking powder; 4 sheets white gelatine; 300 g Mascarpone; 150 g Whole milk yoghurt; 1 package Bourbon vanilla sugar; 125 g Whipped cream; 200 g green grapes; 200 g blue grapes; 1 package glaze; 200 ml light grape juice; 3 TABLESPOONS dry white wine; 2 TABLESPOONS Lemon juice; 30 g Sugar to roll; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

125 g Butter or margarine
165 g Sugar
2 Eggs (size M)
2 TABLESPOONS Milk
7-10 Tbsp grated rind of 1 untreated lemon
125 g Flour
30 g Cornstarch
1 heaped Tsp baking powder
4 sheets white gelatine
300 g Mascarpone
150 g Whole milk yoghurt
1 package Bourbon vanilla sugar
125 g Whipped cream
200 g green grapes
200 g blue grapes
1 package glaze
200 ml light grape juice
3 TABLESPOONS dry white wine
2 TABLESPOONS Lemon juice
30 g Sugar to roll
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Cream fat and 100 g sugar. Stir in the eggs one after the other. Add milk and lemon zest. Mix flour, cornstarch and baking powder and finally stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
2
Let the base cool down in the mould, then leave it in the mould. Soak gelatine in cold water. Mix mascarpone, yoghurt, 45 g sugar and vanilla sugar. Squeeze out the gelatine, dissolve it, mix with a little cream, then stir into the remaining cream. Whip cream until stiff, fold into the cream and spread loosely on the cake. Put in a cool place for about 4 hours. Wash the grapes, dab dry and, except for a few for decoration, pluck from the stems. Halve the grapes and remove the seeds. Put the cake glaze and remaining sugar in a pot. Sprinkle with grape juice and white wine. Bring to the boil while stirring and let stand for 2-3 minutes. Fold in grapes and spread on the cream.
3
Halve the grapes and remove the seeds. Put the cake glaze and remaining sugar in a pot. Sprinkle with grape juice and white wine. Bring to the boil while stirring and let stand for 2-3 minutes. Fold in grapes and spread on the cream. Refrigerate for another 30 minutes. Roll remaining grapes first in lemon juice, then in sugar. Remove the cake from the mould and serve decorated with grapes and mint