Grape Cake

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Grape Cake
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Health Score:
60 / 100
6 h.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie557 cal.(27 %)
Protein16 g(16 %)
Fat23 g(20 %)
Carbohydrates64 g(43 %)
Sugar added17 g(68 %)
Roughage8.9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E5.7 mg(48 %)
Vitamin K117.7 μg(196 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate186 μg(62 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C5 mg(5 %)
Potassium603 mg(15 %)
Calcium84 mg(8 %)
Magnesium85 mg(28 %)
Iron3.8 mg(25 %)
Iodine12 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids10.5 g
Uric acid74 mg
Cholesterol128 mg
Complete sugar26 g


For the shortcrust
300 grams Pastry flour
200 grams cold butter
100 grams sugar
1 egg
50 grams ground almonds
500 grams Legume (for blind baking)
Parchment paper
For the filling
4 eggs
100 grams sugar
3 sheets gelatin
400 milliliters white wine
3 Tbsps lemon juice
2 Tbsps cornstarch
For the topping
600 grams seedless, green Grape
For the garnish
50 grams roasted slivered almonds
How healthy are the main ingredients?

Preparation steps


For the shortcrust: Pile flour on a work surface, mix with almonds, sugar and salt and make a well in the center of the flour. Cut cold butter into small pieces and place around the flour, add egg in the center. Add 2-3 spoonfuls of lukewarm water and chop all ingredients together with a knife to form small crumbs. Quickly knead by hand into a smooth dough, shape into a ball, cover in plastic wrap and cool for 30 minutes.


Line a baking pan with parchment paper. Roll out dough between 2 layers of plastic wrap and put into the pan, forming a 1.5 cm (approximately 1/2 inch) high edge. Cover shortcrust base with parchment paper and spread legumes on top. Bake in a preheated oven at 180°C (approximately 350°F) on the center rack for about 30-35 minutes. Allow to cool in the pan, remove legumes and parchment paper.


For the filling: Separate the eggs. Beat egg whites until stiff, gradually sprinkle in 30 grams (approximately 1 ounce) sugar.


Soak gelatin in cold water. Combine egg yolks with white wine, remaining sugar, lemon juice and cornstarch in a saucepan, heat and bring to a boil. Pull from heat and let cool slightly, then dissolve pressed out gelatin in it and stir thoroughly. Allow to cool, then stir in egg whites.

For the topping: Rinse grapes and put aside 12 grapes for decorating. Encircle shortcrust with a cake ring and cover tightly with remaining grapes. Spread cream filling on it and decorate with a cake comb.

For the garnish: Sprinkle with flaked almonds and garnish with grapes. Chill cake for 3-4 hours and then serve.