Wash, drain and halve the green and blue grapes. Mix the grapes with five tablespoons of powdered sugar, 1 teaspoon of grated orange peel and 50 g of freshly squeezed orange juice. Let the whole thing go through well. Briefly stir together the mascarpone and Greek yoghurt. Add approx. 4-5 tablespoons of orange juice and approx. 30 g of powdered sugar to the cream and stir.
Put about 2 teaspoons of the cream in a dessert glass and sprinkle a few grapes with liquid on the cream. Then alternately layer the cream and grapes in the dessert glass. Roast the almond sticks in the pan and then spread them on the top layer of the cream.
Orange cake with olive oil:
Preheat the oven to 170 degrees top and bottom heat. Beat the eggs with the sugar, orange sugar and olive oil until frothy. Then stir in the flour, baking powder, orange zest and orange juice. Pour the dough into a springform pan lined with baking paper and bake for one hour at 170 degrees.
Mix the powdered sugar with the orange juice until the sugar has dissolved. Poke all over the cake with a toothpick and then pour the glaze over the warm cake so that the orange juice can soak into the cake. This takes some time, so the cake can be prepared in the morning or the day before so that it is well drawn.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.