Grape tart with red wine batter, curd cream and caramelized walnuts

Name: Grape tart with red wine batter, curd cream and caramelized walnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Dark chocolate; 225 g Butter or margarine; 370 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 40 g Cocoa powder; 1 package Baking Powder; 150 ml Red wine; 250 g Schmand; 7-10 Tbsp red food colouring; 8 sheets Gelatine; 200 g Whipped cream; 750 g Low-fat curd; 250 g ripened cream; 500 g green grapes; 80 g Walnut kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cocoa powder

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Dark chocolate
225 g Butter or margarine
370 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
40 g Cocoa powder
1 package Baking Powder
150 ml Red wine
250 g Schmand
7-10 Tbsp red food colouring
8 sheets Gelatine
200 g Whipped cream
750 g Low-fat curd
250 g ripened cream
500 g green grapes
80 g Walnut kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Cocoa powder

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Beat the fat, 225 g sugar, 1 pinch of salt and vanillin sugar in a mixing bowl with the whisks of the hand mixer until creamy.
2
Stir in the eggs one by one. Stir in liquid chocolate. Mix flour, cocoa and baking powder and stir in alternately with red wine and sour cream. Colour with living-agent colour. Pour the dough into a greased springform pan (26 cm Ø), dust with flour.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes. Remove from oven and let cool for about 2 hours.
4
In the meantime soak the gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff. Mix quark, sour cream, cream and 125 g sugar. Squeeze the gelatine, dissolve carefully.
5
Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Cut the cake twice horizontally.
6
Clean and wash the grapes and pluck 450 g from the vine. Place a cake ring around a base. Spread 1/4 of the cream on the base, spread half of the grapes on top. Place the middle cake base on top.
7
Add another 1/4 of the mixture and spread the remaining grapes on top. Finish with the cake lid. Chill the cake for about 1 hour.
8
Caramelise 20 g sugar in a pan and add walnuts. Pour the caramelised nuts onto a baking tray and allow to cool. Remove the cake from the cake ring and spread with the remaining cream. Decorate the upper cake ring with nuts.
9
Dust the middle of the cake with cocoa. Decorate with remaining grapes.