John Myers
Grape Mousse Cake
The perfect grape mousse cake recipe with a picture and simple step-by-step instructions.
- 170 gr Ladyfingers
- 45 g Liquid butter
- 5,5 tbsp Freshly squeezed lemon juice
- 4,5 dl Red grape juice
- 5,5 tbsp Sugar
- 1,25 packet Bourbon vanilla sugar
- 0,5 tsp Cardamom powder
- 6 sheet Gelatin
- 4 piece Protein
- 2 pinch Salt
- 3,5 dl Cream
- 220 g Blue seedless grapes
- is for a 28 cm springform pan
- Put the ladyfingers in a plastic bag and finely crush them with a whale wood
- Mix the ladyfingers well with butter and 2.5 tablespoons of lemon juice and distribute with wet hands on the prepared mold base and press down firmly. Put in a cool place
- Bring 3 tbsp lemon juice, 3.5 dl grape juice, vanilla sugar, 3.5 tbsp sugar and cardamom powder to the boil in a pan. Add the soaked gelatine and the remaining grape juice and simmer for about 3 minutes and stir well.
- Pour everything into a bowl and allow to cool until the mixture is slightly firm on the edge, stir everything well
- Meanwhile whip the cream until stiff
- Beat the egg white with the salt until stiff, add the remaining sugar and continue beating until the egg whites are very stiff and shiny
- Now slowly fold the cream and the egg whites into the mixture. At the end, stir briefly until smooth.
- Spread everything on the sponge cake base and place in the fridge for about 4 hours to let it set. Finally, decorate the cake with the red grapes
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