Cake with Wine Cream and Grapes

For the cake: Melt the butter. Separate the eggs. Beat the yolks with 4 tablespoons of warm water until thick and foamy. Gradually pour the sugar in. Add the salt and continue to beat until light. Sift the flour and cornstarch and fold into the batter with the butter. Transfer the dough into a greased cake pan and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from the oven and allow to cool. 

For the wine cream: Add lemon juice to the wine to equal 1/4 liter (approximately 4 cups) of liquid. Bring to a boil with the sugar, vanilla sugar, and cloves. Soak the gelatin in cold water until soft, about 10 minutes. Pour the wine through a sieve. Squeeze the excess water from the gelatin and dissolve in the hot wine. Let cool. Beat the cream until stiff and fold into the jelly. Spread over the cake. Rinse the grapes and pluck from the stems. Distribute the grapes over on the cake and chill for at least 2 hours before serving.