Grape cream cake

1.

Grease the bottom of a springform pan (26 cm Ø). Mix 100 g butter, 100 g sugar and a pinch of salt until creamy. 100 g flour, according to Mix the almonds and 1 teaspoon of baking powder. Knead with the fat and sugar mass and possibly 1 tbsp water.

2.

Press the dough into the mold. Bake in a preheated oven (175 ° C / fan: 150 ° C / gas: level 2) for 15–20 minutes. Let cool down a bit, remove from the mold and let cool down completely.

3.

Clean the mold, line the bottom with baking paper. Beat eggs, 2 tbsp lukewarm water, 100 g sugar and 1 vanilla sugar with a hand mixer for 6–8 minutes. Sieve 75 g flour, starch and 1 teaspoon baking powder on top, fold in with a whisk.

4.

Spread smoothly into the pan, bake at the same temperature for about 20 minutes. Remove the sponge cake from the mold and allow to cool.

5.

Roast the almond flakes and 1 tbsp sugar in a pan without fat until golden brown. Add 1 tbsp butter, remove from heat and allow to melt. Stir the almonds and let them cool. Wash grapes and pluck from the panicles.

6.

Set aside a few green and blue grapes for decoration. If necessary, whip the cream in portions until stiff, sprinkling in the cream setting agent and 4 vanilla sugar.

7.

Brush the kneaded dough base with 1/4 cream. Spread the blue grapes evenly on top. Carefully press something into the cream. Place the biscuit on top. Brush with 1/4 cream. Arrange green grapes on top and also press lightly.

8.

Spread the rest of the cream on the cake. Press the almond flakes onto the edge of the cake with your hands or a pastry card. Halve the rest of the grapes and decorate the cake with them.