Winemaker – Charlotte

Ingredients for 1 servings:

• 175 g flour
• 1 tbsp honey or caramel syrup
• 100 g butter
• 1 tbsp water, if necessary
• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 125 g flour
• 4 tbsp jam (red grape)
• 4 sheets of gelatin
• 125 g crème fraîche or creme fine for refining
• 125 ml red wine
• Sugar or sweetener as desired
• 250 g cream or Cremefine for whipping
• 250 g grapes, blue or red
• 4 sheets of gelatin
• 125 g crème fraîche or creme fine for refining
• 125 ml white wine
• Sugar or sweetener as desired
• 250 ml cream or Cremefine for whipping
• 250 g grapes, light
• 1 pack of cake glaze
• 125 ml water
• 125 ml white wine
• Sugar or sweetener as desired
• grapes, halved

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

double filled with red and white wine mousse with grapes

First, prepare the shortcrust pastry. Roll out two layers between two layers of baking paper, one the diameter of a 1.5-liter bowl, and the other about 3 cm smaller. Chill both layers. Grease a baking sheet and line it with baking paper. Preheat the oven to 200°C (top/bottom heat). Beat the egg whites with a little salt until stiff peaks form, then drizzle in the sugar and continue beating until stiff peaks form. Chill. Beat the egg yolks with the water until frothy, then drizzle in the sugar and beat until thick and creamy. Sift the flour over the top and add the beaten egg whites. Carefully fold everything in. Spread onto the prepared baking sheet and bake in the preheated oven for about 10 minutes. Turn the sponge cake out onto a slightly damp tea towel sprinkled with sugar, remove the baking paper, and immediately spread with the jam. Using the towel, carefully roll it up. Now place the shortcrust pastry bases on the baking paper while they are still hot and bake in the oven, also while it is still hot, for about 10 minutes. Meanwhile, soften the mousse for both creams separately. Line the 1.5 liter bowl with cling film. Cut the roll into slices about the thickness of a finger and line the bowl with them. Use the leftover roll to fill any remaining gaps. For the mousse, mix the crème fraîche and wine and sweeten to taste. For both mousses, dissolve the gelatine one after the other, stir in about 2-3 tablespoons of the wine mixture, and then quickly stir the gelatine mixture into the wine mixture. Refrigerate until they begin to set. Deseed the grapes if necessary and halve or quarter them depending on their size. Whip the 500g of cream until stiff peaks and fold 250g of it, along with the grape pieces, into each cream. Now pour the red wine mousse into the bowl and place the smaller shortcrust pastry base on top. Then spread the white wine mousse on top and place the larger layer on top. Leave to set in the fridge, preferably overnight (at least 4 hours). For the garnish, prepare the glaze using water, wine, and sugar/sweetener. Turn the Charlotte out onto a cake plate (to do this, place the plate on the dish and carefully turn it over – not really “turning it over” 😉 ) and peel off the film. Spread the glaze over the entire surface to create a smooth, shiny finish. You usually don’t need the whole thing! Cover with halved grapes and leave the glaze to set. You could also sprinkle some brittle crumbles around the edge – if you like.