This light and airy cake combines several components – it is airy thanks to the sponge base, creamy due to the yogurt cream, and fruity because of the crisp, juicy grapes.
If you want to add a stronger aroma to the grape cake, you can create a nutty, sweet taste experience by adding 50 g of ground walnuts.
Photo by Janine, meinhaushalt.at
Also read: Apricot Nut Cake
For the sponge cake base, first preheat the oven to 170° Celsius (top and bottom heat).
Now the eggs can be separated and the egg whites beaten stiff with the vanilla sugar and the sugar.
Once the egg whites are properly stiff, add the egg yolks and gently fold them in.
Then sift the flour and baking powder and fold them in.
Lightly grease the bottom of the baking pan – leave the sides ungreased, as the sponge should climb up the sides.
If the sides are also greased with butter or margarine, the batter will keep sliding down.
Carefully pour the cake batter into the sponge pan and bake in the oven for about 20 minutes.
After baking, remove the cake from the oven and let it cool before taking the sponge base out of the pan.
Meanwhile, put the yogurt into a bowl and mix well with the vanilla sugar and the Paradies-Creme until a creamy mixture forms.
Spread this over the cake base and immediately decorate with the washed, choice grapes.
The tart should be chilled until serving.
Warning: do not stir the mixture too much, otherwise the egg white foam will collapse. The result: not a light, airy base but a flat disc. If you want a stronger flavor in the grape tart, you can create a nutty, sweet taste experience by adding 50 g of ground walnuts.
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