John Myers
Quick Grape Cake with Thin Batter
The perfect quick grape cake with thin batter recipe with a picture and simple step-by-step instructions.
- 250 g Grapes
- 80 g Sugar
- 50 g Butter
- 100 g Flour
- 1 Egg
- 125 ml White or rose wine
- 1 leveled teaspoon Baking powder
- 0,5 bag Vanilla sugar
- 1 shot Milk
- 1 pinch Salt
- 1 shot Whiskey
- For the topping: Wash the grapes and pluck 50 g sugar 1/8 l wine
- Dough: Beat butter, sugar (30 g), egg and vanilla sugar until creamy. Gradually add the flour, baking powder and a pinch of salt. If the dough seems too dry, add a little more milk. I added a dash of whiskey.
- Prepare the topping: just warm up the wine and dissolve the sugar in it and then add the grapes. Just heat everything up for a few minutes.
- Pour the topping into the batter and mix. Place the cake in the oven for about 40 minutes at 180 degrees. At the end of the baking time, when the cake is already some color, cover with aluminum foil.
- I had the cake a little too short in the oven or a little too much wine in it because the bottom batter was a little too soft. So I would rather put it a floor lower shortly before the end and take a little less wine.
- Lt. Recipe should be the dough with 50gr. Sugar can be mixed, but that was a bit too sweet for me (I specified 30gr.). So I made a pouring of lime juice and powdered sugar and just sprayed it on a little. My men liked it and I’m still working on the dough!
- I had very sweet grapes, with sour grapes you could easily get 50gr. Put sugar in the dough!
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