Grape cake with meringue

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 egg(s)
• 75 ml milk
• 200 g flour
• 2 tsp baking powder
• 4 egg whites
• 250 g sugar
• 500 g quark
• 250 g sour cream
• 250 ml whipped cream
• 75 g sugar
• 1 packet of vanilla sugar
• 8 sheets of gelatin
• 3 tbsp lemon juice, freshly squeezed
• 200 g grapes, blue
• 200 g green grapes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

for a 26 cm springform pan, makes about 12 pieces

Preheat the oven to 175°C (top/bottom heat). Separate the eggs. Lightly beat 2 egg whites and add 125g of sugar. Beat until the sugar is well dissolved. Set the other two egg whites aside. Mix the softened butter, sugar, salt, vanilla sugar, egg yolk, egg, milk, flour, and baking powder into a dough. Divide the dough in half. Pour one portion into the baking tin. Spread the egg white mixture over the dough. Make sure to leave about 1cm of space from the edges, as the egg white mixture expands during baking. Bake for 20-25 minutes at 175°C (top/bottom heat). Carefully remove the base from the tin and let cool. Repeat the process with the second portion of the dough, the remaining egg whites, and the sugar. For the cream, whip the heavy cream. In another bowl, mix the quark, sour cream, sugar, vanilla sugar, and lemon juice, and dissolve the gelatine according to the package instructions. Mix the dissolved gelatin with some of the cream and then add it to the cream. Fold in the whipped cream. Place a cake ring around one of the cake layers, using the less attractive layer for this. Press the meringue down. Spread the cream on top and scatter the washed grapes over the cream. Carefully place the second layer on top to avoid damaging the meringue. Let the cake rest overnight.