John Myers
Ingredients for 1 servings:
- 4 eggs, size M
- 150 g cane sugar
- 2 packets of vanilla sugar or caramel vanilla sugar
- 100 g wheat flour type 550
- 100 g cornstarch
- 2 tsp, leveled baking powder
- n. B. Food coloring powder or liquid, green
- 60 g butter
- 125 g raisins
- 150 ml absinthe, less or more depending on your taste
- 600 ml whipped cream
- 50 g biscuit(s) (caramel biscuits)
- 3 packs of cream
- 500 g grapes, green
- 1 pack of cake glaze, clear
- n. B. Wafers, green, shattered or other green decoration
Instructions
Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes
for a 26 cm springform pan, makes approx. 12 pieces, for adults only
Place the raisins in a little absinthe in a tightly sealed bowl. This is best done a few days in advance so that all the liquid is absorbed. Shake regularly and turn the container upside down to distribute the liquid evenly. There should be no liquid left. Preheat the oven to 180°C (top/bottom heat). Line a 26cm springform pan with baking paper. Beat the eggs with 2 tablespoons of hot water until very frothy, so that the egg mixture is nice and light and fluffy. Then mix the sugar with one sachet of vanilla sugar and gradually stir in. Continue beating for a few minutes until the sugar is completely dissolved and the mixture has a nice consistency. Add the liquid food coloring during this step. Melt the butter and let it cool. Mix the flour with the powdered food coloring, cornstarch, and baking powder and stir into the egg mixture in two steps on low speed. Finally, stir in the melted butter. Don’t overcook it; the batter should definitely still have air bubbles. Pour the batter into a springform pan and bake on the middle rack of the oven for about 25 minutes. Let it cool and then halve. You can also divide the batter into two portions and bake two thinner layers, which saves you the hassle of slicing. The baking time will then be about 10 minutes per layer. Soak both layers with absinthe. Place one layer, soaked side up, in a baking frame on a cake plate. Prepare the cake glaze with water and absinthe (ratio depending on taste and type of absinthe, total 250 ml) according to the package instructions and fold in the grapes. Spread the fruit mixture on the first layer and let it cool. Whip 200 ml of cream with 1 sachet of cream stabilizer until stiff peaks form. Crumble the biscuits into small pieces and mix with the cream, then set aside. Whip the remaining cream with the remaining cream stabilizer and the second sachet of vanilla sugar until stiff peaks form. Then fold in the prepared raisins. Stop stirring to avoid crushing the raisins. Spread the biscuit cream on the cooled grape layer, then the second layer, and finally the raisin cream on top. Chill for at least an hour. Don’t add the green wafer slices until just before serving to prevent them from staining or becoming soggy!
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