Baden wine slices

Ingredients

Directions

1. 1

   For the short pastry, quickly knead flour, 125 g sugar, butter in pieces and 1 egg to a smooth dough. Wrap in foil and chill for about 30 minutes.

2. 2

   For the sponge cake, roast breadcrumbs in a hot pan without fat until golden brown. Take out and let it cool down. Finely chop the candied orange peel. Set aside 2 tbsp. candied orange peel for sprinkling. Mix the rest with almonds and breadcrumbs.

3. 3

   Roll out the short pastry on some flour (approx. 32 x 39 cm) and line the greased fat pan (approx. 32 x 39 cm) with it. Prick the pastry several times with a fork.

4. 4

   For the biscuit, separate 8 eggs. Beat 8 egg whites and 1 pinch of salt until stiff. Mix 8 egg yolks and 250 g sugar with the whisk of the mixer until thick and creamy. Fold in the crumb mixture and beaten egg white one after the other.

5. 5

   Spread the mixture on the short pastry. Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 30 minutes.

6. 6

   In the meantime, heat the wine and 3 tbsp. sugar and sprinkle the still hot cake with it. Let it cool down.

7. 7

   Whip the cream until stiff, adding cream stiffener and vanilla sugar. Spread some cream on the cake. Put the rest of the cream in a piping bag with a large star-shaped spout and spray 24 long tuffs onto the cake. Wash and halve the grapes and decorate the slices with them. Sprinkle with the rest of the candied orange peel.