Ingredients for about 12 pieces:
For the shortcrust pastry:
50 g walnut halves
200 g flour
1 pinch of baking powder
150 g soft butter
75 g sugar
1 pinch of salt
1 egg (size M)
For the topping:
4 sheets white gelatine
2 eggs (size M)
100 g sugar
250 ml white wine
juice and grated peel of ½ untreated lemon
125 g crème fraîche
250 g each of green seedless and blue grapes
200 ml whipped cream
Lemon balm leaves and finely chopped walnuts for garnish
Also:
Baking paper
dried peas for blind baking
Preparation:
1. For the short pastry, finely grind walnuts. Mix with flour and baking powder. Add butter, sugar, salt and egg and knead into a smooth dough. Wrap in foil and chill for 30 minutes. Grease a springform pan (26 cm Ø). 2/3 of the dough to the size of the bottom of the pan, form the remaining dough into a roll and press it onto the edge of the springform pan to form a rim about 2 cm high.
2. Prick bottom several times with a fork. For blind baking, place baking paper on top, spread dried peas on top. Bake the base in the preheated oven (electric stove: 200 degrees Celsius, gas stove: level 3-4, convection oven: 180 degrees Celsius) for approx. 20 minutes. Remove the peas and the baking paper, take the base out of the baking pan and allow to cool.
3. Soak gelatin in cold water. Add eggs, sugar, wine, lemon juice and zest to a metal bowl. Beat in a hot water bath with the whisk of the hand mixer until creamy. Squeeze out the gelatine and dissolve over low heat. Stir in the crème fraîche and fold it into the wine cream. Allow to cool.
4. Rinse the grapes and pluck them from the stems. Halve grapes, remove seeds from blue seeds. Whip cream until stiff. As soon as the cream begins to gel, fold in half of the grapes and the cream into the wine cream. Place a cake ring around the short pastry base, smooth the grape cream on top. Allow to firm
a little. Spread the remaining grapes on top and refrigerate the cake for approx. 3 hours in the refrigerator. Decorate with lemon balm leaves and chopped nuts.
Preparation approx. 70 min. cooling approx. 4 h. Baking approx. 30 min.
Per piece approx:
Calories: 387
Joule: 1620
Protein: 5,3 g
Fat: 24,6 g
KH: 34,5 g
(FoodCentrale by ddp images)
