John Myers
Frisian Cake with Grape Compote
The perfect frisian cake with grape compote recipe with a picture and simple step-by-step instructions.
Filling and topping:
- Flour for rolling
- 0,5 liter Red grape juice
- 40 g Food starch
- 2 Tablespoon Sugar
- 2 Pck. Vanilla sugar
- 400 g Whipped cream
- Icing sugar for dusting
- 500 g Grapes, red, seedless
- Let the puff pastry defrost. Place 4 slices on top of each other, dust with a little flour and roll out to the size of a 26 cm springform pan. Line the springform pan with parchment paper beforehand, put the dough in it and prick it several times with a fork. Chill for approx. 15 minutes and bake in a preheated oven (convection oven: 175 ° C or electric stove: 200 ° C) for approx. 15 minutes.
- Prepare and bake the second base in the same way. Cut one of the two bases into 12 parts immediately after baking for the cake topper.
- Wash the grapes and cut them in half. approx. 5 tablespoons Mix the juice with the starch. Bring the rest of the juice, sugar and 1 packet of vanilla sugar to the boil, stir in the mixed starch and simmer for about 1 minute, stir occasionally and then let cool for about 30 – 40 minutes.
- Spread the compote on the base and chill. Whip the cream with 1 packet of vanilla sugar until stiff, distribute on the grape compote, distribute the pre-cut fans on the second base and dust with powdered sugar.
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