Cream Cake with Grapes
Ingredients
- Ingredients
- 8 sheets white gelatin
- 4 egg yolks
- 125 grams sugar
- 2 Tbsps lemon juice
- 375 milliliters white wine (such as Gewurztraminer or Muscat)
- 400 grams Whipped cream
- 1 Sponge cake base (26 cm ⌀)
- 750 grams yellow Grape
- 1 packet clear Pie glaze (or cornstarch)
Preparation steps
Soften gelatine in cold water. Beat egg yolks with 100 grams (approximately 3 1/2 ounces) of sugar, lemon juice and 200 ml (approximately 3/4 cup) of wine over hot water bath until frothy.
Squeeze gelatine well and dissolve with 50 ml (approximately 1/5 cup) of wine on low heat. Add warm gelatin mixture to egg cream over hot water bath and mix well. Refrigerate for about 1 hour, stirring occasionally.
When egg cream begins to solidify, whip heavy cream and fold into egg cream. Place sponge cake into a cake ring on a plate. Spread with cream and smooth.
Rinse and pat dry grapes. Place grapes on the cream and press lightly. Refrigerate cake for 3 hours.
Prepare pie glaze (or cornstarch) according to package instructions with 125 ml (approximately 1/2 cup) of water and 25 grams (3/4 ounce) of sugar. Glaze grapes with cornstarch and refirgerate for 30 minutes. Remove cake ring and serve.
