Grape cake with wine cream

Ingredients for 1 servings:

• 40 g butter
• 6 m.-sized eggs
• 3 medium-sized egg yolks
• 1 pinch of salt
• 255 g sugar
• 150 g flour
• 25 g cornstarch
• 6 sheets of white gelatin
• 125 ml white wine, sweet, or grape juice
• 1 lemon(s), untreated, grated peel and juice
• 800 g cream
• 150 g jelly, currant
• 150 g grapes, light
• 150 g grapes, dark

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Line the bottom of a 26cm springform pan with baking paper. Melt the butter and let it cool. Separate the eggs. Beat 6 egg whites, 3 tablespoons of cold water, and salt until stiff peaks form, then add 180g of sugar. Beat 6 egg yolks, one at a time. Sift the flour and cornstarch into the pan and fold in the melted butter. Pour into the springform pan and bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. Let the sponge cake cool. Soak the gelatine in cold water. Beat the wine, 75g sugar, 3 egg yolks, lemon zest and juice in a hot water bath (do not boil) until a thick cream forms. Squeeze out the gelatine and dissolve it in the wine cream while stirring. Let it cool, stirring frequently. Chill the cream until it begins to set. Whip 400g of cream until stiff peaks form and fold into the wine cream. Cut the sponge cake in half horizontally. Heat the jelly and spread it over the bottom layer. Place the second layer on top and place a cake ring around the layers. Spread half of the cream on top, cover with the third layer, and spread with the remaining cream. Chill for approximately 2-3 hours. Wash the grapes and pat dry, halve, and remove the seeds. Whip 400g of cream until stiff. Loosen the edge of the tin and decorate the cake with the grapes and cream.