Winemaker’s Grape Cake

Winemaker’s Grape Cake
grap cake
Too fine, refreshing summer treat that will delight even the most demanding tasters! Mini foam rolls drowned in mascarpone cream, my cool guys very much like it, I hope you will too!!

Ingredients for the biscuit:

6 eggs,
4.2 oz (120 g) sugar,
1 vanilla sugar,
4.2 oz (120 g) fine flour

 Coating for biscuit:

8.8 oz (250 g) jam of currant jam,
4 tablespoons lemon juice

Cream:

5 lists of jelly,
2 oz (60 ml) juice of white grapes,
2.4 oz (70 g) sugar,
5 oz (150 ml) yogurt with 3.6% fat,
17.6 oz (500 g) mascarpone,
5 oz (150 ml) cream

Decoration:

7 oz (200 g) of white grapes without seeds,
1 light topping for cakes,
8.8 oz (250 ml) juice of white grapes

Preparation:

Separate the egg yolks from the whites. Egg yolks mix with sugar and vanilla sugar for about 5 minutes. Whisk the egg whites in firm snow, add the rest of the sugar and continue with mixing. Flour and whipped egg whites add into the mixture with egg yolks. Coat the pan with baking paper and pour half of a biscuit mixture. Bake for about 7 minutes to the central grid of the oven at a temperature of 428 ºF ( 220 °C). Turn baked biscuit on a paper sprinkled with sugar. Remove the paper on which was baked the biscuit with kitchen towel very easy and separate it from the cake. Biscuit roll up with paper that is sprinkled with sugar and let it cool. From the second half of the biscuit mixtures do another biscuit. Then cook currant jelly with lemon juice. Both biscuits cut into lanes 4.3 inches (11 cm) and coat them with a mixture of jam and lemon juice. All tapes biscuit roll into length of about 11 inches (28 cm) and leave them aside. For the cream, put gelatine in cold water. Cook the grape juice with sugar, pour it in a bowl and dissolve jelly in it.

First mix the yogurt, then add the mascarpone. Firmly whisk the cream and mix it into the mixture. Mould  lightly soak in water for the foil better adhere. Mould cover with two pieces transparencies overlapping, so that the foil is hanging 5.9 inches (15 cm) beyond the edges of the mould. One third of a cream (about 0.7 inches (2 cm )height of the mould) smooth and place on it the rolls (without spaces). Rolls just equally smooth over another one-third of the cream. If you want cream to fine offset, several times hit the mould surface. The remaining rolls sort by cream and put on them the last third of the cream. Once again hit the mould on the surface and levelling the cream.

In mould should stay 0.3 inches (1 cm) free space. Wash grapes, remove stems and halve. Above the cream put halved berries grapes. Topping for the cake prepare according to the instructions with grape juice (no sugar), allow to cool for about 5 minutes and pour over berries with a spoon. When the cake is cooled, cover at least 5 hours, preferably overnight. Remove cake from the mould with the help of foil, remove the foil and cut into slices.

 

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