Wine mousse cake with grapes

Ingredients

Directions

1. 1

   Beat 3 eggs and 125 g sugar with the whisk of the hand mixer until thick and creamy. Mix flour, ground almonds, starch and baking powder. Alternately stir in with the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take out and let cool down. In the meantime, soak the gelatine in cold water for the filling. Clean, wash and halve the grapes, possibly remove the seeds. Warm up the white wine and lemon juice. Steam the grapes for 2-3 minutes and let them cool down. Separate 3 eggs. Beat egg whites until stiff. Beat egg yolks and 3 tablespoons of hot water until frothy. Add 100 g sugar and continue beating until the sugar has dissolved. Squeeze the gelatine, dissolve lukewarm. Stir into the egg yolk mixture, fold in the grapes with the liquid. Chill until the cream begins to gel. In the meantime cut the sponge cake once. Cover the bottom with a cake ring. Fold the beaten egg white into the cream and spread on the base. Place the second cake base on top. Place in the fridge for about 1 hour. Whip the cream until stiff and allow the vanilla sugar to trickle in. Fill half of it into a piping bag with star-shaped spout. Remove the cake from the cake ring and spread the surface with the remaining cream. Decorate all around with cream patches. Caramelise 2 tablespoons of sugar in a frying pan, stir in flaked almonds and place on baking paper. Let it set. Decorate the cake with caramelized almonds and grapes

2. 2

   On 16 pieces:

3. 3

   1 3/4 hours waiting time