This is a favourite of Martha Stewart wouldn't you know...sooo, wait for it...Letz (yep, we did) make it a firm favourite of ours too.
IngredientsFor the dough: - 4 eggs
- 1 tbsp + 60 g sugar
- 4 tbsp flour
- 4 sheets gelatine
- 300 g Greek yoghurt
- juice of 1⁄2 lemon
- 1 packet vanilla sugar
- 200 g mixed grapes
- 40 cl cream 30% fat
- 40 g icing sugar
- 2 leaves gelatine
- 200 ml white grape juice
- 400 g mixed grapes
- Preheat the oven to 150 °C convection oven. Separate the eggs. Beat the egg yolks and 1 tbsp sugar until light and creamy. Beat the egg whites until stiff and add 60 g sugar. Add the beaten egg whites to the egg yolks. Sift the flour on top and carefully fold everything in. Line the base of the springform tin with baking paper and pour the sponge mixture into the tin.
- Bake the pastry in the oven for 12-15 minutes until golden. Then remove and leave to cool on a cooling rack.
- Soak 4 gelatine sheets in cold water. Mix the Greek yoghurt, lemon juice and vanilla sugar. Squeeze out the gelatine, melt it in a small saucepan and stir in the yoghurt cream. Chill the yoghurt cream for about 10 minutes until it starts to set.
- Wash 200 g of grapes and pat dry. Whip the crème fraiche until stiff, adding the icing sugar. Mix the crème fraiche, yoghurt cream and grapes together. Place the closed springform pan around the base of the sponge cake and spread the grape cream over the base of the cake. Put the cake in the fridge for about 1 hour.
- Wash 400 g grapes, pat dry well and spread on the cake.
- Soak 2 leaves of gelatine in cold water. Heat 200 ml grape juice in a saucepan, do not let it boil, and dissolve the gelatine in it. Allow the liquid to cool to lukewarm. Cover the grapes with the grape jelly. Chill the cake for at least 4 hours until the jelly is firm. For more recipes, click here to visit Kachen.
Source link
https://bit.ly/3uJIlkx
IngredientsFor the dough: - 4 eggs
- 1 tbsp + 60 g sugar
- 4 tbsp flour
- 4 sheets gelatine
- 300 g Greek yoghurt
- juice of 1⁄2 lemon
- 1 packet vanilla sugar
- 200 g mixed grapes
- 40 cl cream 30% fat
- 40 g icing sugar
- 2 leaves gelatine
- 200 ml white grape juice
- 400 g mixed grapes
- Preheat the oven to 150 °C convection oven. Separate the eggs. Beat the egg yolks and 1 tbsp sugar until light and creamy. Beat the egg whites until stiff and add 60 g sugar. Add the beaten egg whites to the egg yolks. Sift the flour on top and carefully fold everything in. Line the base of the springform tin with baking paper and pour the sponge mixture into the tin.
- Bake the pastry in the oven for 12-15 minutes until golden. Then remove and leave to cool on a cooling rack.
- Soak 4 gelatine sheets in cold water. Mix the Greek yoghurt, lemon juice and vanilla sugar. Squeeze out the gelatine, melt it in a small saucepan and stir in the yoghurt cream. Chill the yoghurt cream for about 10 minutes until it starts to set.
- Wash 200 g of grapes and pat dry. Whip the crème fraiche until stiff, adding the icing sugar. Mix the crème fraiche, yoghurt cream and grapes together. Place the closed springform pan around the base of the sponge cake and spread the grape cream over the base of the cake. Put the cake in the fridge for about 1 hour.
- Wash 400 g grapes, pat dry well and spread on the cake.
- Soak 2 leaves of gelatine in cold water. Heat 200 ml grape juice in a saucepan, do not let it boil, and dissolve the gelatine in it. Allow the liquid to cool to lukewarm. Cover the grapes with the grape jelly. Chill the cake for at least 4 hours until the jelly is firm. For more recipes, click here to visit Kachen.
Source link
https://bit.ly/3uJIlkx