To prepare a delicious grape and vanilla cream cake, we will start by making a fluffy sponge. In a large bowl, we will beat the eggs with the sugar until the mixture becomes a light and airy foam. This process is essential for obtaining a soft and well-aerated sponge. Gradually, we add the oil, continuing to mix to incorporate it evenly.
In another container, we mix the flour with cornstarch and baking powder, ensuring that all the dry ingredients are well combined. Now, we will add this mixture to the egg and sugar composition, mixing with a spatula or wooden spoon to avoid losing air from the foam. We will pour the batter into a baking tray lined with parchment paper and bake it in the preheated oven at 180 degrees Celsius for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once the sponge is baked, we will remove it from the tray and let it cool on a rack.
After the sponge has completely cooled, we will cut it into two equal parts using a serrated knife, making sure to obtain two even discs. Next, we will prepare the syrup by adding water, sugar, and rum essence in a saucepan. We will let it simmer on low heat, stirring occasionally, for a few minutes until the sugar completely dissolves. This syrup will add moisture and flavor to our sponges.
Now, let’s take care of the vanilla cream. In a bowl, we will whip the vanilla pudding according to the package instructions, but instead of milk, we will use white wine for a more sophisticated taste. Before finishing the pudding, we add gelatin sheets that have been soaked in cold water and then dissolved in a tablespoon of warm water, mixing well. After the cream has cooled slightly, we will gently fold in the whipped cream, obtaining a fine and airy cream.
For the grape mixture, we sprinkle sugar over the washed grape berries and mash them with a mixer. We add water and put the mixture on the heat, letting it boil until it forms a homogeneous mass, similar to a jam. After achieving the desired consistency, we let the mixture cool.
On a platter, we place the first part of the sponge and generously soak it with the prepared syrup. On top of this, we spread a portion of the vanilla cream, followed by a layer of the grape mixture. We place a cardboard circle or a special cake ring around our sponge to maintain the shape. We pour the remaining cream, smoothing it out well. We also soak the other sponge, which we carefully place on top.
We let the cake cool in the fridge for a few hours, ideally overnight, to allow the flavors to meld. Before serving, we can glaze the cake with whipped cream and decorate it according to preferences with slices of fresh grapes or grated chocolate. Now, our grape and vanilla cream cake is ready to be enjoyed. Enjoy your meal!
In another container, we mix the flour with cornstarch and baking powder, ensuring that all the dry ingredients are well combined. Now, we will add this mixture to the egg and sugar composition, mixing with a spatula or wooden spoon to avoid losing air from the foam. We will pour the batter into a baking tray lined with parchment paper and bake it in the preheated oven at 180 degrees Celsius for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once the sponge is baked, we will remove it from the tray and let it cool on a rack.
After the sponge has completely cooled, we will cut it into two equal parts using a serrated knife, making sure to obtain two even discs. Next, we will prepare the syrup by adding water, sugar, and rum essence in a saucepan. We will let it simmer on low heat, stirring occasionally, for a few minutes until the sugar completely dissolves. This syrup will add moisture and flavor to our sponges.
Now, let’s take care of the vanilla cream. In a bowl, we will whip the vanilla pudding according to the package instructions, but instead of milk, we will use white wine for a more sophisticated taste. Before finishing the pudding, we add gelatin sheets that have been soaked in cold water and then dissolved in a tablespoon of warm water, mixing well. After the cream has cooled slightly, we will gently fold in the whipped cream, obtaining a fine and airy cream.
For the grape mixture, we sprinkle sugar over the washed grape berries and mash them with a mixer. We add water and put the mixture on the heat, letting it boil until it forms a homogeneous mass, similar to a jam. After achieving the desired consistency, we let the mixture cool.
On a platter, we place the first part of the sponge and generously soak it with the prepared syrup. On top of this, we spread a portion of the vanilla cream, followed by a layer of the grape mixture. We place a cardboard circle or a special cake ring around our sponge to maintain the shape. We pour the remaining cream, smoothing it out well. We also soak the other sponge, which we carefully place on top.
We let the cake cool in the fridge for a few hours, ideally overnight, to allow the flavors to meld. Before serving, we can glaze the cake with whipped cream and decorate it according to preferences with slices of fresh grapes or grated chocolate. Now, our grape and vanilla cream cake is ready to be enjoyed. Enjoy your meal!
Ingredients
Base: 4 eggs, 8 tablespoons of sugar, 2 tablespoons of oil, lemon zest, 4 tablespoons of flour, 4 tablespoons of cornstarch, 1 teaspoon of baking powder. Cream: 250g of whipped cream, 3-4 sheets of gelatin, 2dl of white or sparkling wine, 1 vanilla pudding, the seeds from a bunch of grapes, 2-3 tablespoons of water, 4 tablespoons of sugar. Syrup: 4 tablespoons of sugar, 1dl of water, 2 tablespoons of wine. Glaze: 300g of whipped cream, grape berries.