Almond cake with grapes

Ingredients

• 100 g heavy cream (35%)
• 750 g seedless grapes
• butter - 50 g
• egg yolks - 3 pcs.
• lemon zest and juice
• milk - 250 ml
• 1 st. l. flour and starch
• 85 g each butter, sugar and ground almonds
• egg - 1 pc
• 1 st. l. lemon peel
• 1 tsp lemon zest and vanilla sugar
• flour - 200 g
• sugar - 100 g
• 140 g butter
• egg yolk - 1 pc.

Cooking

Step 1

For the dough, mix flour with butter. Add sugar, vanilla sugar, zest and a pinch of salt. Beat in the yolk and knead until the dough is smooth and elastic. Roll into a ball, wrap in cling film and refrigerate for 1 hour.

Step 2

For lemon cream, beat egg yolks with sugar, 1-2 minutes. Add flour and starch, mix. Boil milk with zest. Pour it into the yolk mixture. Pour the mixture into a saucepan, put on medium heat and, stirring constantly, warm up for 2 minutes. Remove from heat, add butter and lemon juice. Stir and let cool to room temperature. Then put in the refrigerator.

Step 3

For the frangipane, beat the butter, sugar, almonds, zest and egg in a blender until smooth.

Step 4

On a floured surface, roll out the dough to a 2mm thickness. Put it in a baking dish. Put in the refrigerator for another 1 hour. Preheat the oven to 180 C. Put 3/4 of the lemon cream on the dough, then lay the frangipane in a "grid". Bake for 30-40 minutes until the surface of the cake is golden brown. Let the cake cool.

Step 5

Whip the cream and mix it with the remaining lemon cream. Brush the surface of the cake.

Step 6

Put grapes. Lubricate the berries with a mixture of juice and powdered sugar.