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Grape and Vanilla Cream Squares with Shortbread Crust

Grape and Vanilla Cream Squares with Shortbread Crust
247
calories
Calories
1 hr 30 min.
Preparation
advanced
Difficulty

Ingredients

for 20 pieces
For the crust
175 grams Pastry flour
1 generous pinch Baking powder
100 grams Sugar
1 packet Vanilla sugar
1 medium Egg
75 grams cold Butter (cubed)
For the sponge cake
2 medium Eggs
2 tablespoons hot Water
100 grams Sugar
1 packet Vanilla sugar
100 grams Pastry flour
1 teaspoon Baking powder
50 grams ground almonds
30 grams Butter (melted and cooled)
For the topping
600 milliliters Milk
2 packets Vanilla pudding powder
150 grams Sugar
400 grams Cottage cheese
200 grams seedless grapes
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Preparation steps

1

For the crust: Combine the flour, baking powder, sugar and vanilla sugar in a large bowl. Add the egg and distribute the butter over the top. Mix everything together using a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Roll the dough out to about 38 x 28 cm (approximately 15 x 11 inches) and press into a well-greased baking pan of the same size. 

2

For the sponge cake: Beat the eggs with the hot water, sugar and vanilla sugar until light and frothy. Sift in the flour and baking powder and mix well. Add the ground almonds and melted butter and mix until smooth. Spread the batter over the prepared crust and bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 15 minutes. 

3

For the topping: Whisk the vanilla pudding powder into 200 ml (approximately 1 cup) of the milk. Bring the remaining milk to a simmer, stir in the pudding mixture and simmer until slightly thickened. Remove from heat and stir in the sugar and cottage cheese. Rinse and halve the grapes and fold into the pudding mixture. Spread the pudding mixture onto the sponge cake and return to the oven for 30 minutes. Remove from the oven, let cool, cut into squares and serve.