Wine froth cake

Ingredients

Directions

1. 1

   Cream fat, stir in 125 grams of sugar and a packet of vanillin sugar. Gradually add two eggs and beat until creamy. Wash and dry lemon, grate peel and add to the dough. Mix flour, cornstarch and baking powder and sieve onto the fat mass. Stir in briefly. Line a springform pan (22 cm Ø) with baking paper, fill in the dough and bake in a preheated oven (electric: 175°C/ gas: level 2) for 25 to 30 minutes.

2. 2

   Leave to cool in the mould. Soak the gelatine. Separate remaining eggs, stir egg yolk with the remaining sugar and vanillin sugar until creamy. Add wine. Squeeze out the gelatine, dissolve and carefully stir into the egg and wine mousse. Set aside until it becomes thick. In the meantime, wash and dab the grapes and pluck them from the panicles. Beat the egg whites and 200 grams of cream separately until stiff. Carefully fold into the cream. Finally fold in 2/3 of the grapes. Pour the cream onto the bottom of the springform pan. Press some of the remaining grapes into the middle of the cream.

3. 3

   Beat the egg whites and 200 grams of cream separately until stiff. Carefully fold into the cream. Finally fold in 2/3 of the grapes. Pour the cream onto the bottom of the springform pan. Press some of the remaining grapes into the middle of the cream. Put the cake in a cool place for two hours. Remove from the edge of the springform pan. Whip the rest of the cream until stiff and fill half of it into a piping bag with star-shaped spout. Spread the cake rim with the usual cream and sprinkle with brittle. Decorate the cake with a wreath of cream and remaining grapes. Keep cool until serving. Makes twelve pieces

4. 4

   Remove from the edge of the springform pan. Whip the rest of the cream until stiff and fill half of it into a piping bag with star-shaped spout. Spread the cake rim with the usual cream and sprinkle with brittle. Decorate the cake with a wreath of cream and remaining grapes. Keep cool until serving. Makes twelve pieces