Rosemary grape cake
easy
90 mins
90 mins
Ingredients
- 100 ml Milk
- 125 g Sugar
- 1 cube (42 g) Yeast
- 500 g Flour
- 3 Eggs (size M)
- 100 ml Olive oil
- 500 g green and blue grapes
- 200 g Sour cream or sour cream
- 1 collar Rosemary
- 300 g Frying fat
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Warm 50 ml milk with 25 g sugar lukewarm. Dissolve yeast in it. Put the flour in a bowl and make a depression in the middle. Pour the yeast-milk mixture into it, mix with some flour and sprinkle. Cover and leave to rise in a warm place for about 5 minutes. Add 75 g sugar, 2 eggs, olive oil and the remaining room-warm milk and knead to a smooth dough.
- 2
Cover and leave to rise in a warm place for about 20 minutes. In the meantime, wash the grapes, dab dry and pluck. Halve the grapes and remove the seeds if necessary. Grease a baking tray (32 x 36 cm). Roll out the dough. Press several depressions into it with your hands. Spread the grapes in them. Stir sour cream, remaining egg and sugar until smooth. Spread the icing on the cake and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, wash the rosemary, dab dry thoroughly and pluck off small or large twigs as desired. Heat the frying fat in a small pan and gradually fry the rosemary in it briefly. Take it out, let it drip off on kitchen paper and dust with icing sugar.
- 3
Spread the grapes in them. Stir sour cream, remaining egg and sugar until smooth. Spread the icing on the cake and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, wash the rosemary, dab dry thoroughly and pluck off small or large twigs as desired. Heat the frying fat in a small pan and gradually fry the rosemary in it briefly. Take it out, let it drip off on kitchen paper and dust with icing sugar. Spread rosemary twigs on the finished, cooled cake. Results in about 20 pieces
Nutrition Facts
230 kcal
32 g
9 g
5 g
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