Grape Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,864 cal. | (422 %) | ||
| Protein | 173 g | (177 %) | ||
| Fat | 608 g | (524 %) | ||
| Carbohydrates | 595 g | (397 %) | ||
| Sugar added | 221 g | (884 %) | ||
| Roughage | 72.7 g | (242 %) |
| Vitamin A | 5.8 mg | (725 %) | ||
| Vitamin D | 21.8 μg | (109 %) | ||
| Vitamin E | 39 mg | (325 %) | ||
| Vitamin K | 197.5 μg | (329 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 43 mg | (358 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 1,001 μg | (334 %) | ||
| Pantothenic acid | 19 mg | (317 %) | ||
| Biotin | 196.5 μg | (437 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 5,749 mg | (144 %) | ||
| Calcium | 4,452 mg | (445 %) | ||
| Magnesium | 1,100 mg | (367 %) | ||
| Iron | 53.4 mg | (356 %) | ||
| Iodine | 158 μg | (79 %) | ||
| Zinc | 29.7 mg | (371 %) | ||
| Saturated fatty acids | 291.9 g | |||
| Uric acid | 729 mg | |||
| Cholesterol | 3,918 mg | |||
| Complete sugar | 358 g |
Ingredients
- For the dough
- 300 grams butter
- 200 grams honey
- 9 egg yolks
- 2 egg whites
- 100 grams honey
- 300 grams Pastry flour
- 200 grams ground Poppy seeds
- ½ packet Baking powder
- For the filling
- 8 sheets white gelatin
- ½ l white wine
- ½ l Whipped cream
- 750 grams light and dark Grape
- 50 grams grated Pistachio
- 30 grams grated Poppy seeds
Preparation steps
For the dough, mix butter with honey and egg yolks until creamy. Beat egg whites with honey until very stiff. Mix flour, poppy seeds and baking powder together. Add to egg yolk mixture, stir to combine and gently fold in egg whites. Pour batter into a baking pan lined with parchment paper, smooth and bake for 60 minutes at 170°C (approximately 350°F). Remove and cool.
For the filling, soak gelatin in 8 tablespoons of wine. Dissolve over low heat, stir in remaining wine and refrigerate until gelled. Whip cream and fold in wine jelly. Cut cake horizontally twice. Rinse grapes, pat dry and cut in half. Spread bottom cake layer with some cream and sprinkle some grape halves on top. Top with more cream and place second cake layer on top.
Spread cream on cake layer, top with more grapes, another layer of cream and finally the third cake layer. Spread remaining cream on cake, smooth and decorate surface with remaining grapes. Sprinkle with pistachios and line border with poppy seeds. Slice and serve.
