Pot Cake Winemaker Style

A great cake recipe for any occasion:

Grease the bottom of a cake springform pan. Preheat the oven to 190 °C.

Separate the eggs. Beat the yolks with the water and half of the sugar until creamy. Whip the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk mixture. Sift the flour with the cornstarch and baking powder and fold in. Pour the batter into the springform pan and bake on the second rack from the bottom for 40 minutes.

Stir the curd cheese with the egg yolks, sugar and the juice of one lemon. Allow the gelatine to melt. Whip the cream until stiff and fold it into the curd together with the gelatine. Cut the sponge cake base in half, place one part on a plate and spread with the curd cream. Place the second part on top. Top the cake with the grapes and cover them with cake glaze. Sprinkle the edge of the cake with flaked almonds.

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