Yogurt Cake with Grapes

Ingredients

• 4 eggs
• 1 pinch salt
• 80 g sugar
• 2 tbsp vanilla sugar
• 0.5 tsp lime zest
• 80 g flour
• 40 g chopped pistachios
• 2 tsp Baking powder
• 2 tbsp Cornstarch
• 500 g white and blue grapes (seedless)
• 8 sheets of white gelatin
• 400 g yogurt
• 150 g quark
• 60 g powdered sugar
• 1 tsp vanilla essence
• 40 ml grappa
• 150 ml whipping cream
• 4 tbsp grape jelly
• 60 g toasted almond flakes

Instructions

1. 1.

   Line a springform pan with parchment paper. Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt until very stiff. Whisk the yolks with sugar, vanilla sugar and lime zest until frothy. Gradually fold in flour, pistachios, baking powder and cornstarch with the beaten whites into the yolk mixture. Pour the batter into the pan, bake for about 30 minutes until golden brown. Remove the sponge from the oven, let it cool, release from the mold and cut horizontally in half.

3. 3.

   Wash the grapes and drain well. Soak the gelatin in plenty of cold water. Whisk yogurt with quark, powdered sugar and vanilla essence until smooth. Squeeze out excess water from the gelatin, gently warm it with grappa over low heat, let it melt, then stir in 2–3 tbsp of the yogurt mixture. Quickly fold this into the remaining cream. Beat the cream stiff and fold into the yogurt mixture. Spread a thin layer of warmed jelly on both cake layers and sprinkle about one‑third of the grapes on the lower layer. Spoon half of the cream over it, smooth the surface, place the top layer gently on top, press lightly. Spread the remaining cream around the edges and top with the rest of the grapes. Decorate the rim with almond flakes and chill for at least 2 hours.