Good luck cake

Ingredients for 1 servings:

• 25 g butter
• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 1 dashes lemon juice
• 150 g wheat flour
• 1 tsp baking powder
• 400 g grapes
• 8 sheets of white gelatin
• 1 pack of pudding powder, vanilla flavor
• 30 g sugar
• 300 ml milk or white wine
• 250 g low-fat curd cheese
• 50 g sugar
• 400 g whipped cream, cold
• chocolate sprinkles

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Melt the butter in a small saucepan and let it cool. Grease the base of the springform pan and preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Beat the eggs with a hand mixer on high for 1 minute until frothy. Mix the sugar, vanilla sugar, and lemon juice, add to the mixture for 1 minute while stirring, and then beat for another 2 minutes. Mix the flour with the baking powder and briefly stir in on the lowest speed. Finally, briefly stir in the cooled butter. Smooth the batter into the springform pan and bake for 25 minutes. Remove the base from the pan, turn out onto a wire rack, and let it cool. Then cut the base horizontally. While the batter is baking, prepare the pudding according to the package instructions, but with an additional 30g of sugar and 300ml of milk (or white wine). Dissolve the softened and squeezed-out gelatine in the hot pudding. Let the pudding cool slightly. Next, mix the quark with 50g of sugar in a mixing bowl, then pour in the pudding. Allow the pudding-quark cream to cool completely. While it’s cooling, wash 3/4 of the grapes, deseed them if necessary, and halve or quarter them depending on their size. When the pudding-quark cream begins to set, whip the cream until stiff peaks form and fold it into the cake in 2 batches. Place the bottom layer on a cake plate, place a cake ring around it, and spread a good 1/4 of the cream over the base. Arrange the grapes on top and cover with a good 1/4 of the remaining cream. Place the top layer on top and press down gently, spread with the remaining cream, and refrigerate the cake for at least 3 hours. It’s best to make the cake the day before and leave it in the refrigerator overnight. After the cake has cooled, use a knife to trace the outline of a four-leaf clover on the top (this is very easy if you first draw a large cross on the cake and then connect the ends of the lines at the edge with two semicircles). Wash, deseed, and halve the remaining grapes. Sprinkle the outlines with chocolate sprinkles and fill the empty spaces inside with the halved grapes. Return to the refrigerator for another hour and remove the cake ring before serving.