Weinmoussetorte with grapes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate two eggs. Beat the egg whites and 3 tablespoons of mineral water with the whisk of the hand mixer until stiff, finally add vanilla sugar, 50 g sugar and salt. Add egg yolk and stir in. Mix flour and 25 g starch, sieve onto the egg mass and fold in. Fold in the walnuts. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a cake rack, remove the cake base from the edge of the mould with a knife. Let the cake cool down a little in the mould. Remove the cake base from the pan, remove the baking paper and let it cool down on a rack. Wash and drain the grapes and, except for a few for decoration, pluck them from the panicles. Separate 4 eggs. Mix the egg yolks, 125 g sugar, 20 g starch, 375 ml mineral water and wine. Whisk on a hot water bath with the whisks of the hand mixer for 10-15 minutes until thick and creamy. Soak the gelatine in cold water, squeeze out, dissolve and mix with 2 tablespoons of the wine cream. Then pour into the wine cream while stirring. Chill the wine cream for 15-20 minutes until the mixture begins to gel. Beat the egg whites with the whisks of the hand mixer until stiff. Fold the sour cream first, then the beaten egg whites into the wine cream. Carefully fold in the grapes.

3. 3

   Whisk on a hot water bath with the whisks of the hand mixer for 10-15 minutes until thick and creamy. Soak the gelatine in cold water, squeeze out, dissolve and mix with 2 tablespoons of the wine cream. Then pour into the wine cream while stirring. Chill the wine cream for 15-20 minutes until the mixture begins to gel. Beat the egg whites with the whisks of the hand mixer until stiff. Fold the sour cream first, then the beaten egg whites into the wine cream. Carefully fold in the grapes. Place the cake base on a cake plate, place the cake ring firmly around it. Add the cream and smooth it down. Chill the cake for about 5 hours. Carefully remove the cake ring from the cake. Cut the cake into 12 pieces with a sharp knife and arrange on a plate. Moisten the remaining grapes and sprinkle with 2 tablespoons of sugar. Decorate cake with sugared grapes

4. 4

   Place the cake base on a cake plate, place the cake ring firmly around it. Add the cream and smooth it down. Chill the cake for about 5 hours. Carefully remove the cake ring from the cake. Cut the cake into 12 pieces with a sharp knife and arrange on a plate. Moisten the remaining grapes and sprinkle with 2 tablespoons of sugar. Decorate cake with sugared grapes

5. 5

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
27 g

FATS
9 g

PROTEINS
7 g