Grape Cake

Preheat the oven to 150 °C (fan) and prepare a springform pan.

Separate the eggs. Beat the egg whites with 2 tbsp hot water until stiff, letting the sugar and vanilla sugar fall in while beating, and continue until the sugar has dissolved. Briefly stir in the egg yolks.

Mix the flour, baking powder and 50 g cornstarch and gently fold into the egg mixture.

Pour the batter into the pan and bake for about 15 minutes.

Let the base cool briefly, remove from the pan and cool completely on a wire rack.

For the cream, bring the white wine (or apple juice) with 2 tbsp sugar to a boil. Stir in the remaining cornstarch that has been mixed into a little cold liquid and briefly bring to the boil while stirring until the mixture thickens.

Place the cream in a bowl and chill until half-set (a knife cut remains visible).

Whip the cream until stiff and gently fold it into the half-set cream.

Slice the cake horizontally once. Fill the lower layer with part of the cream, place the upper layer on top and coat the cake all around with the remaining cream.

Remove the seeds from the grapes, arrange them densely on the cake and then cover with a clear glaze. Chill the cake until the glaze sets.