GROUP 1 7 A real treat in terms of taste and taste: delicate red wine cream with grapes on a quick-baked cake base made from batter.
INGREDIENTS FOR 12 PIECES OF DOUGH 100 g flour, 50g cornstarch 12 tsp baking powder 50 g dark chocolate grated 150 soft butter 125 g sugar 1 pack vanilla sugar 3 eggs topping 8 sheets of red gelatin 3 eggs, separated 100 g sugar, 1 pack vanilla sugar 750 ml Red wine (eg Pinot Noir) juice of 1 lemon 250 g small red grapes 300 g cream ALSO butter for the form 100 g cream, 6 small red grapes and grated chocolate for garnish
No 1 Red wine and grape cake HOW IT’S DONE Preheat the oven to 180 ° C. Grease a spring I form (26 cm Ø). Mix the flour, cornstarch, baking powder and chocolate in a bowl.
no 2 Beat the butter with sugar, vanilla sugar and eggs in a second bowl until frothy. Gradually stir the flour mixture into the butter mixture. Fill into the mold, smooth out and bake for about 25 minutes.
No 3 For the red wine cream, soak the gelatin in cold water. Beat egg yolks with sugar and vanilla sugar until a light cream is obtained. Pour 700 ml of red wine and the lemon juice into the egg yolk cream while stirring.
No 4 Bring the remaining red wine (50 ml) to the boil; Dissolve the gelatin in it. Stir quickly under the red wine cream. Place in the refrigerator until the cream begins to gel.
No 5 Wash, dab, halve and stone the grapes. Beat the cream and egg whites until stiff. Grapes, then whip cream and egg whites under the red wine cream. Spread on the cake base; Chill for 2-3 hours until the cake is firm.
Whip cream to garnish. Sprinkle cream dots O on the cake, put V2 grapes on each; sprinkle with grated chocolate.
VARIANT You can also prepare a light wine cake. Use a fruity white wine, white gelatin and light grapes for this.
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