Cheese Cream Grape Tart

A simple but delicious cake recipe:

Preheat the electric oven to 200 degrees. Grease the bottom of the cake pan and dust it thinly with flour or use parchment paper.

Mix the sponge mixture, pour it into the prepared pan, spread it smoothly and bake it on the second rack from the bottom for about 25 minutes. Cool in the pan.

In the meantime, for the filling, soak the gelatine in cold water, drain the curd. Beat the yolks, sugar and vanilla sugar until creamy, add the curd cheese and sour cream or crème fraiche and mix well. Melt the gelatine dripping wet in a small saucepan at low temperature and fold in. Chill.

Rinse the grapes, pat dry, cut in half and remove the seeds.

Divide the sponge cake into three layers, place the bottom layer on a cake plate, put a cake ring or the cake ring therefore. Whip the whipped cream until stiff and fold it into the curd cream with the grapes, now layer alternately with the sponge cake layers. Press down lightly and refrigerate for a few hours or overnight.

Dust with powdered sugar, decorate with whipped cream and grapes.

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