Sheet Cake with Red Grapes

Ingredients

• 500 g flour
• 1 cube yeast
• 200 ml lukewarm milk
• 150 g sugar
• 1 tsp salt
• 1 egg
• 1 kg grapes (blue, or white alternatives)
• 6 tbsp sunflower oil
• flour (for working)

Instructions

1. 1.

   Sift the flour into a large bowl. Create a well in the center. Dissolve the yeast in the warm milk and add half of the sugar and the salt to the well. Let the pre‑starter rise covered in a warm place for 15 minutes. Add the egg and mix everything with dough hooks on a stand mixer until a dough forms, then let it rise for another 20 minutes. Knead briefly again and allow to rise for an additional 20–25 minutes.

2. 2.

   Preheat the oven to 180 °C (convection). Line a baking sheet with parchment paper. Wash the grapes, pluck them from the stems, and optionally pit them or use seedless grapes. Knead the dough once more and roll it out to twice the size of the baking sheet.

3. 3.

   Spread half of the dough on the sheet, sprinkle with about three‑quarters of the grapes and half of the remaining sugar. Drizzle half of the oil over this layer. Fold the uncovered half of the dough over the top. Distribute the remaining grapes on the surface, then dust or drizzle with the rest of the sugar and oil. Bake the cake for about 20 minutes at 180 °C, lower the temperature to 150 °C and bake another 10–15 minutes until golden brown. Cover the cake with foil if it darkens too quickly.