Wine Cream Cake

Ingredients

• 6 eggs (size M)
• 180 g sugar
• 2 Tbsp hot water
• 150 g flour
• 25 g starch
• 1 tsp Baking powder
• 40 g cooled melted butter
• 6 sheets white gelatin
• 125 ml white wine
• 75 g sugar
• 1 untreated lemon (juice and grated zest)
• 3 egg yolks
• 400 ml whipping cream
• 7 tbsp currant jam
• 100 g blue grapes
• 400 ml whipping cream
• 2 packets powdered cream stabilizer
• 2 tbsp red currant jam

Instructions

1. 1.

   Separate the eggs. Beat the whites until stiff, adding about 50 g of sugar as you go. Whisk the yolks with water and remaining sugar until thick and fluffy. Fold in the egg whites. Sift flour, starch, and baking powder over the mixture and whisk evenly with a wooden spoon. Finally fold in the butter. Line the bottom of a 26 cm springform pan with parchment paper. Pour the batter in and smooth the top. Bake in a preheated oven at 175°C (gas: level 2-3, fan: 160°C) for about 20 minutes. Let the base rest in the pan for 10 minutes, then release it and transfer to a parchment-lined cooling rack. Remove the paper. Allow the base to cool.

2. 2.

   For the filling, soak gelatin in cold water for 5 minutes. In a saucepan heat white wine with sugar, lemon juice and zest, and yolks, stirring until the mixture thickens (do not boil!). Dissolve the drained gelatin into it. Let the mixture cool until it starts to set. Whip cream stiffly and fold into the cooled mixture.

3. 3.

   Cut the cake base horizontally twice. Place the lower layer on a plate, spread currant jam over it. Lay the middle layer on top and place a ring around it. Spread half of the white wine cream evenly over it. Add the upper layer and spread the remaining cream on top. Chill for 1 hour.

4. 4.

   Rinse grapes and remove stems. Whip cream with stabilizer stiffly. Carefully lift the cake ring. Brush the edge of the cake with about half of the whipped cream, then pile the rest of the cream in a mound on top. Warm currant jam slightly and let it cool a bit. Decorate the cake with grapes and drizzle with jam.