Preparation for about 12 pieces:
For the sponge:
125 g soft butter
100 g sugar
1 egg (M)
2 egg yolks (M) + 2 egg whites (M)
2 tablespoons grappa
80 g flour
50 g cornstarch
1 1/2 level teaspoon baking powder
Also:
6 sheets white gelatine
200 ml whipped cream
50 g powdered sugar
1 packet vanilla sugar
4 tablespoons light grape juice
250 g low-fat quark
80 g apricot jam
Also:
1 egg white
some grapes
sugar
some chocolate sticks
2 tablespoons brittle
Furthermore you need
A springform pan (ø20 cm)
Preparation:
1. Beat butter until creamy. Gradually add sugar, egg, egg yolk and grappa. Mix flour with cornstarch and baking powder and stir in quickly. Beat egg whites until stiff and fold in. Cover the bottom of a springform pan (20 cm diameter) with baking paper. Pour in the batter and bake in the preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 30 minutes. Allow the base to cool.
2. Soak gelatine in cold water for 5 minutes. Whip the cream until stiff. Stir in powdered sugar and vanilla sugar. Heat the grape juice, squeeze out the gelatine slightly and dissolve in it. Stir briskly into the cream. Stir quark until creamy and fold in the cream. Chill briefly.
3. Remove the base from the mold and place on a cake plate. Cover the base first with apricot jam, then all around with the quark cream in the shape of a dome. Decorate the surface with a cake comb. Chill the cake for 2 - 3 hours in a cool place.
4. Just before serving, rinse grapes and pat dry. Roll first in egg whites, then in the sugar. Garnish the cake with grapes and chocolate sticks and sprinkle with brittle.
Preparation time approx.: 1 hour (plus waiting time)
Nutritional value per piece approx:
Calories: 326
Joule: 1367
Protein: 6,9 g
Fat: 17 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
