Grape cream cake

Ingredients for 1 servings:

• 150 g sugar
• 3 eggs
• 3 tbsp water, lukewarm
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• ½ pack of baking powder
• 200 g grapes, red, seedless
• 1 packet of pudding powder (vanilla flavor)
• n. B. Milk to refill
• 300 g cream
• 1 pack of cream stiffener
• 1 pack of cake glaze (strawberry flavor)
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the sponge cake, separate the eggs and beat the egg yolks with the sugar, water, and vanilla sugar until frothy. Mix the baking powder, cornstarch, and baking powder and gradually stir into the mixture. Then beat the egg whites until stiff peaks form and fold into the batter. Pour the batter into a 26 cm springform pan. Lightly grease the bottom of the pan and sprinkle with breadcrumbs. Bake for approximately 45 minutes at 175°C. Let the sponge cake cool and then cut it in half. For the filling, put a splash of cream and the grapes in a bowl (reserve a few for garnish) and blend until no pieces remain. Top up with milk (depending on how much is left), as this is what the vanilla pudding will be cooking in. Otherwise, simply follow the package instructions for the vanilla pudding. Spread the vanilla grape pudding on the bottom half of the base and let it cool completely. Then whip the remaining cream with the cream stiffener until stiff and spread it over the cooled mixture. Place the top half on top. To decorate, halve the remaining grapes and arrange them tightly around the cake. Now prepare the icing according to the instructions and spread it in the center of the cake.