Wine froth biscuit cake

Ingredients

Directions

1. 1

   Separate 3 eggs for the bottom. Beat the egg whites, 3 tablespoons of water, 1 packet of vanillin sugar, 125 g sugar and salt until stiff with the whisks of the hand mixer. Add the egg yolks and stir in. Mix flour, starch, 20 g cocoa and baking powder, sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out of the oven, place on a grid, remove from the edge of the springform pan, let cool slightly in the pan.

2. 2

   Remove the base from the form, remove the baking paper. Let the cake base cool down on a grid. Pluck the grapes from the panicles, wash them and let them drain well in a sieve. Cut the base 1x. Separate 4 eggs. Beat the egg yolks, 100 g sugar and 1 packet of vanillin sugar with the whisks of the hand mixer until thick and creamy white (12-15 minutes). Soak the gelatine in cold water. Stir lemon juice, lemon zest and wine into the beaten egg yolk. Squeeze out the gelatine and melt in a small pot at low heat. Remove from the heat and stir 2-3 tablespoons of the egg-wine mixture into the gelatine drop by drop. Then let it run into the remaining egg-wine mixture while stirring. Place in a cool place for 5-7 minutes until the mixture begins to gel. In the meantime, whisk 200 g cream with the whisk of the hand mixer until stiff. Beat the egg whites with the whisks of the hand mixer until stiff. Place the lower cake base on a cake plate and close the cake ring firmly around it. Fold the cream first and then the egg white into the gelatinising mixture.

3. 3

   Squeeze out the gelatine and melt in a small pot at low heat. Remove from the heat and stir 2-3 tablespoons of the egg-wine mixture into the gelatine drop by drop. Then let it run into the remaining egg-wine mixture while stirring. Place in a cool place for 5-7 minutes until the mixture begins to gel. In the meantime, whisk 200 g cream with the whisk of the hand mixer until stiff. Beat the egg whites with the whisks of the hand mixer until stiff. Place the lower cake base on a cake plate and close the cake ring firmly around it. Fold the cream first and then the egg white into the gelatinising mixture. Carefully fold in the grapes. Spread evenly on the lower cake base, place the upper cake base on top and press down lightly. Chill the cake for about 5 hours. Carefully remove the cake ring from the cake. Whip 200 g cream until stiff. Spread the surface of the cake loosely with the cream. Dust with 1/2 teaspoon of cocoa. Decorate with sugared grapes and mint

4. 4

   Carefully fold in the grapes. Spread evenly on the lower cake base, place the upper cake base on top and press down lightly. Chill the cake for about 5 hours. Carefully remove the cake ring from the cake. Whip 200 g cream until stiff. Spread the surface of the cake loosely with the cream. Dust with 1/2 teaspoon of cocoa. Decorate with sugared grapes and mint

5. 5

   waiting time approx. 6 hours