Yogurt Cake with Grapes
Yogurt cake with grapes - Airy and fruity: An autumnal cake with a light sponge.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 eggs
- salt
- ½ Lime
- 80 grams sugar
- 2 Tbsps Vanilla sugar (40 grams)
- 80 grams Pastry flour
- 40 grams chopped Pistachio
- 2 tsps Baking powder
- 2 Tbsps cornstarch (20 grams)
- 500 grams Grape (White and blue; seedless)
- 8 sheets gelatin
- Vanilla bean
- 400 grams Yogurt (low-fat)
- 150 grams Quark
- 60 grams powdered sugar
- 4 Tbsps Grape juice
- 150 milliliters Whipped cream
- 4 Tbsps Grape jelly (80 grams)
- 60 grams slivered almonds
Preparation steps
Separate the eggs. Beat egg whites with 1 pinch of salt until very stiff. Rinse lime in hot water, wipe dry finely grate 1/2 teaspoon zest. Beat egg yolks with sugar, vanilla sugar and lemon zest until very frothy.
Mix together flour, pistachios, baking powder and cornstarch. Fold into the egg yolk mixture alternately with the beaten egg whites. Pour batter into a parchment paper-lined springform pan (22 cm/approximately 8 1/2-inch diameter) and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Let cake cool slightly, then release from the pan and split into 2 layers horizontally.
Meanwhile, rinse grapes and drain well. Soak the gelatin in cold water. Slit vanilla bean and scrape out seeds. Mix yogurt with quark, powdered sugar and vanilla seeds until smooth.
Squeeze out gelatin and melt in a small saucepan over low heat with the grape juice. Stir in 2-3 tablespoons yogurt mixture. Quickly stir gelatin mixture into the remaining yogurt mixture. Beat cream until stiff and fold into the yogurt mixture.
Heat jelly until warm in a saucepan and brush on both cake layers. Sprinkle about 1/3 of the grapes on the bottom cake layer. Spread half of the cream on it. Place remaining cake layer over cream and press gently. Spread remaining cream over top and sides and sprinkle with remaining grapes.
Toast almonds in a frying pan over medium heat until fragrant. Decorate sides of cake with almonds. Refrigerate cake for at least 2 hours before serving.
