- 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
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.