Grape Danube wave

Name: Grape Danube wave
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 200 g Hazelnut kernels; 200 g Butter; 175 g + 3 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 350 g Flour; 1/2 package Baking Powder; 4 TABLESPOONS Milk; 200 g seedless, blue grapes; 1 TABLESPOON Baking cocoa; 2 sheets Gelatine; 100 g Whipped cream; 250 g Mascarpone; 3 TABLESPOONS White wine; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

200 g Hazelnut kernels
200 g Butter
175 g + 3 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
350 g Flour
1/2 package Baking Powder
4 TABLESPOONS Milk
200 g seedless, blue grapes
1 TABLESPOON Baking cocoa
2 sheets Gelatine
100 g Whipped cream
250 g Mascarpone
3 TABLESPOONS White wine
7-10 Tbsp Fat and flour

Directions

1
Roast hazelnut kernels in a pan without fat. Take out and let cool down. Cream butter, 175 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in the eggs bit by bit.
2
Mix flour and baking powder and stir in alternately with 3 tablespoons of milk.
3
Wash the grapes, drain them and pluck them from the stems. Chop the hazelnuts coarsely. Fill one half of the dough into a greased box form (11 x 30 cm, approx. 1.75 litres capacity) dusted with flour.
4
Stir the cocoa, 1 tbsp. milk and 150 g hazelnuts into the second half of the dough, spread on the light-coloured dough. Swirl with a fork, smooth down and spread grapes on top. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) bake for about 45 minutes. Take out and let cool down.
6
Soak gelatine in cold water. Whip the cream until stiff. Stir mascarpone, 3 tbsp. sugar and white wine with a whisk until smooth. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the mascarpone, stir into the remaining mascarpone.
7
Gradually fold in the cream. Chill the mascarpone cream for about 30 minutes.
8
Remove the cake from the mould and place on a cake plate. Spread the mascarpone cream on top and sprinkle with the remaining hazelnuts. Chill for at least 1 hour.