Grape meringue cake

Ingredients for 1 servings:

• 60 g butter, soft
• 100 ml milk
• 60 g sugar
• 1 pinch of salt
• 250 g flour
• 1 tbsp baking powder
• 1 egg yolk
• 5 egg whites
• 200 g sugar
• 150 g almond(s), peeled, ground
• 500 g grapes
• Flour for rolling out
• Fat for the mold

Instructions

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

wonderfully moist and versatile fruit cake

Cream the butter and sugar until fluffy, then stir in the egg yolks and salt. Mix the flour with the baking powder and gradually knead it into the dough, alternating with the milk. Knead the mixture into an even ball and place it on a well-floured work surface. Dust a rolling pin with flour and roll the dough out into a round shape. Grease a springform pan, place the round pastry case in the pan, and create a rim about 2 cm high. Tip: The base will tear if you try to fit it in with your hands. So it’s best to dust it with plenty of flour, fold it over, place it in the springform pan, and unfold it again. This way it will fit evenly in the pan. Beat the egg whites until stiff peaks form, stir in the sugar and almonds. Spread half of the egg white mixture on the pastry case. Distribute the washed grapes on top and spread the remaining egg white mixture over the top. Place immediately in the oven and bake at 175°C for about 45 minutes. This cake is also delicious with other fruit. Simply replace the grapes with 500 g of currants or 1 kg of rhubarb or similar.