Grape cake

Ingredients for 1 servings:

• 1 cake base, high sponge cake divided into 2 layers and baked the day before
• 400 ml white wine, fruity
• 1 pack of pudding powder, vanilla
• 250 g low-fat curd cheese
• 250 ml sweet cream
• e.g. sugar or vanilla sugar
• 2 tsp, leveled Biobin (locust bean gum). Alternatively, e.g., cream stiffener
• some jelly (wine jelly)
• 500 g grapes, large white
• ½ pack of cake glaze, clear
• 125 ml water and white wine, 1:1
• 1 handful of almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Late summer fruity and filled with white wine cream

Place the bottom sponge cake layer on a cake plate and enclose it in a cake ring. For the filling, take 6 tablespoons of the wine and use it to mix the custard powder with a little sugar. Bring the wine to a boil and stir the mixed custard powder into the wine according to the instructions. Then let the pudding cool. Meanwhile, whip the cream with the Biobin until stiff peaks form, add sugar to taste, fold the cream into the quark by hand and then fold everything into the slightly cooled, already slightly firm pudding. Pour the mixture onto the bottom sponge cake layer, place the top layer on top, press down lightly and refrigerate the cake for several hours so that the filling can set. Heat the wine jelly, spread it onto the top layer of the cake and let it dry briefly in the refrigerator. Just before serving, arrange the washed and halved grapes tightly together in a circle on top, cut-side down. Sprinkle flaked almonds on top and between them, and spread the glaze prepared with the wine-water mixture according to the package instructions (note: use half the amount!) on top. Return the cake to the refrigerator for about 20 minutes until the glaze is firm. Tips: If you like, you can also spread a whole packet of glaze over the grapes. The cake tastes best fresh. Longer storage will cause the grapes and the bases to soften.