Grape and Sour Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 235 mg | (6 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the pastry
- 500 grams Pastry flour
- 1 packet Dry yeast
- 75 grams sugar
- 1 packet Vanilla sugar
- 250 milliliters lukewarm milk
- 75 grams melted and cooled butter
- For the topping
- 1 kilogram Grape (seedless, light purple)
- 500 grams Sour cream
- 2 eggs
- 80 grams sugar
- 1 packet Vanilla sugar
- 2 tsps grated Lemon peel (organic)
- 50 grams diced Candied lemon
- In addition
- 150 grams powdered sugar
- 3 Tbsps water
Preparation steps
For the pastry: Mix flour and dry yeast in a bowl. Add sugar, vanilla sugar, milk and butter and mix with the dough attachment of the hand mixer until smooth. Cover and let rise for about 30-40 minutes in a warm place.
For the topping: Rinse grapes, pluck from stems and halve. Combine sour cream with eggs, sugar, vanilla, lemon zest and candied lemon and mix well.
Knead pastry on a floured surface and roll out until slightly larger than the baking pan. Line baking pan with the pastry, making an edge all around. Arrange grapes on the pastry and spread with sour cream mixture. Bake in preheated oven at 180°C (approximately 350°F) (gas 2-3, fan 160°C) for about 35-40 minutes. If cake browns too much, cover with aluminum foil.
Remove cake from the oven and cool. Mix powdered sugar with water to make glaze and brush cake with the mixture. Cut cake into slices and serve.
