Buttercream grape cake

Ingredients for 1 servings:

• 1 cake base, sponge cake, round, diameter 26 cm
• 2 bags of pudding powder, vanilla
• 1 liter of milk
• 6 tbsp sugar
• 500 g butter, room temperature
• 750 g seedless grapes
• n. B. Brittle

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a pudding from vanilla pudding powder, milk and sugar according to the package instructions and let it cool. Cut the cake base in half. Wash the grapes and drain them. Set aside a few grapes for decoration. Beat the butter with a mixer until fluffy. Stir in the pudding a spoonful at a time. It is important that the pudding and butter are the same temperature, otherwise the buttercream will curdle. Spread about half of the buttercream on the bottom layer. Spread the grapes on the buttercream and place the top layer on top. Put some buttercream in a piping bag fitted with a star nozzle. Spread the remaining buttercream on the top layer and around the edge. Using the piping bag, pipe small dots of buttercream on top and decorate with the reserved grapes. If you like, you can sprinkle the edges with brittle. Keep the cake refrigerated until ready to serve.