John Myers
Grape Pie with Almonds
The perfect grape pie with almonds recipe with a picture and simple step-by-step instructions.
- 400 g Grapes brightly fresh
- 1 Lemon fresh
- 3 Centiliters Grappa
- 3 Tablespoon (level) Brown sugar
- 3 tablespoon Chopped almonds
- 2 Eggs
- 10 tablespoon Sunflower oil
- 5 tablespoon Milk
- 60 g Sugar
- 50 g Ground almonds
- 75 g Flour
- 1 teaspoon Baking powder
- Breadcrumbs
- 300 Milliliters Milk
- 1 packet Vanilla sugar
- 2 tablespoon Orange liqueur
- 50 g Milka white chocolate
- 100 Milliliters Milk
- 3 tablespoon Food starch
- 1 packet Cake icing powder clear
- 1 tablespoon Sugar
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- Wash the grapes and drain them. Pluck the grapes and cut in half. Squeeze the lemon. Mix lemon juice with grappa and sugar. Stir until the sugar has dissolved. Add to the grapes, mix and chill, covered, for approx. 30 minutes.
- Toast the almonds in a pan without adding any fat. Take it from the stove and let it cool off.
- Mix the eggs with the oil, milk and sugar. Add the almonds. Mix flour with baking powder and sieve over it. Stir everything.
- Grease a cake pan (approx. 30 cm in diameter) and sprinkle with breadcrumbs. Pour the batter into the mold. Bake in the oven at 150 degrees for about 15 to 20 minutes. Remove from oven and allow to cool.
- Heat the milk with vanilla sugar. Take off the stove. Pour in the orange liqueur. Break the chocolate into pieces and dissolve in the hot milk.
- Stir the cornstarch with milk until smooth. Stir into the chocolate milk. Bring to the boil briefly while stirring. Take off the stove. Stir in the roasted almonds. Let the pudding cool down a bit.
- Carefully remove the cake base from the mold and place on a cake plate. Put the grapes in a colander and drain. Catch the marinade.
- Put the pudding on the base and smooth it out. Spread the grapes on top.
- Mix the cake icing powder with sugar in a saucepan. Fill the marinade up to 250 ml with water. Pour into the saucepan and stir until smooth. Bring to the boil briefly, stirring constantly. Take off the heat and distribute immediately on the cake. Chill for 15 minutes.
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. Garnish the cake with it. Chill until ready to serve.
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