Weincremetorte

Name: Weincremetorte
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Eggs (size M); 100 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 15 g Flour; 15 g Cornstarch; 1/4 TEASPOON Baking Powder; 75 g green and blue seedless grapes; 4 sheets Gelatine; 1 Egg yolk (size M); 100 ml White wine; 200 g Whipped cream; baking paper; 7-10 Tbsp sweetened grapes

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 Eggs (size M)
100 g Sugar
1 pinch Salt
2 packages Vanillin sugar
15 g Flour
15 g Cornstarch
1/4 TEASPOON Baking Powder
75 g green and blue seedless grapes
4 sheets Gelatine
1 Egg yolk (size M)
100 ml White wine
200 g Whipped cream
baking paper
7-10 Tbsp sweetened grapes

Directions

1
Separate 1 egg. Beat the egg whites in a high mixing bowl until stiff. Add 25 g sugar, salt and vanillin sugar. Add egg yolk and stir in. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (18 cm Ø) with baking paper.
2
Fill in sponge cake mixture, smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 14-15 minutes. Take out of the oven, remove from the edge of the springform pan with a knife and let it cool down in the pan. In the meantime, wash the grapes and drain well on a sieve. Pluck the berries from the stems. Remove the sponge cake base from the mould, place it on a plate and close the springform ring around it again. Soak the gelatine in cold water. Separate the remaining egg. Whisk 2 egg yolks, remaining sugar and vanillin sugar in a high mixing bowl with the whisk of the hand mixer for about 12 minutes until creamy white. Add wine and mix well. Pour egg-wine mixture into a mixing bowl. Squeeze the gelatine, dissolve and stir into the mixture drop by drop.
3
Separate the remaining egg. Whisk 2 egg yolks, remaining sugar and vanillin sugar in a high mixing bowl with the whisk of the hand mixer for about 12 minutes until creamy white. Add wine and mix well. Pour egg-wine mixture into a mixing bowl. Squeeze the gelatine, dissolve and stir into the mixture drop by drop. Beat the egg whites and cream until stiff with the whisks of the hand mixer. First fold the cream in two portions, then the beaten egg white into the gelatine. Spread two tablespoons of the cream on the base, smooth it down and spread grapes on top. Spread the rest of the cream loosely on top. Put the cake in a cool place for about 4 hours. Then loosen the springform ring with a sharp knife. Serve the cake decorated as you like with sugared grapes and a leaf
4
First fold the cream in two portions, then the beaten egg white into the gelatine. Spread two tablespoons of the cream on the base, smooth it down and spread grapes on top. Spread the rest of the cream loosely on top. Put the cake in a cool place for about 4 hours. Then loosen the springform ring with a sharp knife. Serve the cake decorated as you like with sugared grapes and a leaf
5
waiting time approx. 4 hours