Grape and Vanilla Cream Squares with Shortbread Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 135 mg | (3 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the crust
- 175 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 medium egg
- 75 grams cold butter (cubed)
- For the sponge cake
- 2 medium eggs
- 2 Tbsps hot water
- 100 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 1 tsp Baking powder
- 50 grams ground almonds
- 30 grams butter (melted and cooled)
- For the topping
- 600 milliliters milk
- 2 packets vanilla pudding mix
- 150 grams sugar
- 400 grams Cottage cheese
- 200 grams seedless Grape
Preparation steps
For the crust: Combine the flour, baking powder, sugar and vanilla sugar in a large bowl. Add the egg and distribute the butter over the top. Mix everything together using a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Roll the dough out to about 38 x 28 cm (approximately 15 x 11 inches) and press into a well-greased baking pan of the same size.
For the sponge cake: Beat the eggs with the hot water, sugar and vanilla sugar until light and frothy. Sift in the flour and baking powder and mix well. Add the ground almonds and melted butter and mix until smooth. Spread the batter over the prepared crust and bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 15 minutes.
For the topping: Whisk the vanilla pudding powder into 200 ml (approximately 1 cup) of the milk. Bring the remaining milk to a simmer, stir in the pudding mixture and simmer until slightly thickened. Remove from heat and stir in the sugar and cottage cheese. Rinse and halve the grapes and fold into the pudding mixture. Spread the pudding mixture onto the sponge cake and return to the oven for 30 minutes. Remove from the oven, let cool, cut into squares and serve.
