Grape Cake

Ingredients

• 4 egg whites
• 4 egg yolks
• 100 g sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 1 pinch cinnamon
• 1 tbsp cocoa powder
• 80 g flour
• 100 g Hazelnuts
• 250 ml milk
• 2 tbsp nut nougat
• 1 egg yolk
• 30 g sugar
• 30 g cornstarch
• 1 pinch cinnamon
• 125 g softened butter
• 30 g powdered sugar
• Nusslikör or Amaretto (to taste)
• 400 g blue and red grapes
• 3 tbsp sugar

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Roast the hazelnuts in a dry pan, let cool. For the base, grind 60 g of nuts, finely chop the rest and set aside. Line or grease a springform pan with parchment paper.

3. 3.

   Beat the egg whites into stiff peaks and refrigerate. Whisk the yolks with sugar, vanilla sugar, salt, cinnamon and cocoa until fluffy. Fold the beaten whites into the mixture. Add flour, ground hazelnuts and breadcrumbs; fold everything together.

4. 4.

   Pour the batter into the springform pan, smooth the top, bake until golden brown (test with a skewer). Let the base cool, then transfer to a cake plate and place a ring around it.

5. 5.

   Reserve 50 ml of milk, heat the rest in a pot, dissolving the nougat in it.

6. 6.

   Whisk the yolks with sugar and cinnamon, then stir in cornstarch and cold milk. While stirring, gradually add the hot nougat milk; return everything to the pot, let bubble briefly (do not boil!), then cool.

7. 7.

   Cream the butter with powdered sugar and fold in the nougat cream spoonfuls. Season the cream with Nusslikör or Amaretto as desired. Spread the nougat cream over the cake base and smooth it.

8. 8.

   Wash the grapes, halve them and optionally pit them. Distribute the fruit on top of the cream.

9. 9.

   In a small pan melt sugar, add chopped hazelnuts and caramelize. Sprinkle the nuts over the grapes.