The recipe for this cake uses frangipane, a soft nut paste. Unlike marzipan, it is made with eggs and butter. It is used for filling cakes, pastries, rolls.
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.
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.
For the frangipane, beat the butter, sugar, almonds, zest and egg in a blender until smooth.
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.
Whip the cream and mix it with the remaining lemon cream. Brush the surface of the cake.
Put grapes. Lubricate the berries with a mixture of juice and powdered sugar.