Grape tart
easy
60 mins
60 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 50 g Flour
- 40 g Cornstarch
- 1 TEASPOON Baking Powder
- 30 g ground walnuts
- baking paper
- 750 g green and blue seedless grapes
- 6 sheets white gelatine
- 2 Protein (size M)
- 100 g Sugar
- 5 Egg yolk (size M)
- 1/8 l dry white wine
- 1 knife tip grated rind of 1 untreated lemon
- 200 g Whipped cream
- 7-10 Tbsp Vine leaves and chocolate flakes
Directions
- 1
Separate eggs. Beat the egg whites and 1 tablespoon lukewarm water until stiff. Add sugar and vanilla sugar and mix well. Add egg yolks one after the other and stir in. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.
- 2
Add the walnuts and fold in loosely with a whisk. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 20 minutes.
- 3
Remove the base from the mould and let it cool on a cake rack. In the meantime, wash the grapes, drain well and pluck them from the stems. Place the sponge cake base on a cake plate and place the springform pan or cake rim around it.
- 4
Soak the gelatine. For the cream, beat the egg whites until stiff and pour in 25 g sugar. Stir egg yolks and remaining sugar until creamy. Squeeze the gelatine, dissolve and mix with the wine. Stir to the egg yolk.
- 5
Add lemon peel and put the mixture in a cool place for about 5 minutes. Whip the cream until stiff. Fold the cream and egg white into the wine mixture and spread the base thinly with the cream. Spread grapes, up to 200 g, on top and cover with the rest of the wine cream.
- 6
Smooth and refrigerate for about 2 hours. Cut the remaining grapes in half. Remove the cake from the edge of the cake and place one grape with the halved berries. Decorate with fresh vine leaves and chocolate flakes.
- 7
Results in about 12 pieces.
More Delicious Recipes
