Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Filling
To decorate
Utensils
1 springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
In a bowl, beat the sugar, eggs and salt using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Mix the flour, hazelnuts and cornflour, carefully fold into the mixture using a rubber spatula, add the cacao nibs, carefully mix in, transfer to the prepared tin.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool. Place the sponge base back in the tin. Drizzle the espresso over the sponge.
Filling
Spread the grapes on top of the sponge. Place the mascarpone, cream cheese, cream and sugar in a bowl, whisk until creamy using the whisk on a mixer. Spread the mixture over the grapes. Cover the cake and chill for approx. 1 hr.
To decorate
Spread the grapes and all the remaining ingredients on top of the cake.
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