Ingredients for 12 pieces:
5 eggs
2 packets of bourbon vanilla sugar
150 g sugar
1 pinch of salt
175 g flour
2 tsp. baking powder
Cream:
8 sheets gelatine
3 eggs
100 g sugar
400 ml champagne or sparkling wine
2 untreated limes
300 g whipped cream
Garnish:
juice of 1 lemon
50 g sugar
250 g blue grapes
3 stalks of mint
Preparation:
1. Put the eggs, vanilla sugar, salt and 5 tablespoons of water in a mixing bowl and mix for 8 minutes with the whisk of an electric mixer. Beat until blended. Combine flour and baking powder and gently sift over egg mixture. Gently fold in with a whisk. Pour the mixture into a springform pan (26 cm) lined with baking paper. Bake in a preheated oven at 175° C or gas mark 3 for approx. 25-30 minutes. Cool on a cooling rack.
2. Soak gelatine in cold water. Separate eggs. Pour egg yolks and sugar into a
metal bowl. Wash and dry limes. Grate 1 lime and squeeze both limes. Add lime zest and juice. Beat mixture over a hot water bath until foamy. Remove and add Champagne or Add sparkling wine.
3. Dissolve gelatin according to package directions. Mix 6 tablespoons of cream with the gelatine. Add to remaining cream while stirring. Place mixture in refrigerator for approx. 15 minutes. Whip the cream until stiff. As soon as the cream begins to gel, whisk again vigorously. Fold in the stiffly whipped cream
fold in.
4. Cut the cake base in two horizontally. Place a cake ring around the bottom cake layer. Spread 1/3 of the cream on the base. Place the second on top. Continue in this way until cream and bases are layered. Cover cake and place in refrigerator for at least 2 hours. Carefully remove cake ring.
5. Wash grapes. Squeeze lemon. Dip grapes first in lemon juice and then roll in sugar. Decorate cake with grapes and mint.
Preparation time approx. 1 hour
Nutritional values per piece approx.: 320 calories
1341 joules
8,6 g protein
12,5 g fat
42,1 g carbohydrates
(FoodCentrale by ddp images)
