Marbled cake with grapes on lemon cream
easy
60 mins
60 mins
Ingredients
- 175 g Butter or margarine
- 150 g Sugar
- 3 Eggs
- 1 pinch Salt
- 1 package Vanillin sugar
- 150 ml Milk
- 1 TEASPOON Lemon juice
- 350 g Flour
- 100 g Cornstarch
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Fat and breadcrumbs
- 20 g Cocoa powder
- 4 TABLESPOONS Amaretto
- 2-3 Lemons
- 7-10 Tbsp grated rind of 1 untreated lemon
- 250 g Sugar
- 10 g Butter
- 60 g Cornstarch
- 3 Egg Yolk
- 250 g green and blue seedless grapes
- 1 jar(s) (425 ml; separation weight: 250 g) Apricot halves
Directions
- 1
For the base, beat the fat and 125 g sugar until foamy. Stir in eggs bit by bit. Add spices and milk. Mix flour, cornstarch and baking powder and fold in. Grease baking tray and sprinkle with breadcrumbs.
- 2
Place a square, adjustable cake tin (30x20 cm) on top or limit the size with pinched aluminium foil. Pour in half of the dough. Mix the remaining dough with the remaining sugar, cocoa and amaretto and spread it on the light-coloured dough.
- 3
Using a fork, mix the two layers of dough a little together. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes, then allow to cool. For the lemon cream, squeeze the lemons to make 0.2 litres of juice.
- 4
Add 0.3 litres of water, lemon zest, sugar and butter and bring to the boil. Stir cornflour in a little cold water until smooth, stir into the lemon juice, bring to the boil and allow to swell for 5 minutes at low heat.
- 5
Whisk the egg yolks and fold them into the cream which is no longer boiling. Let it cool down a little. Clean, wash and drain the grapes. Drain the apricots as well. Spread lemon cream on the marbled base.
- 6
Spread the grapes and apricots over it. Leave to cool completely. Results in about 12 pieces.
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