for 12 pieces

Batter

50 g	sugar
2	eggs
1 pinch	salt
40 g	white flour
20 g	ground hazelnuts
1 tbsp	Maizena cornflour
1 tbsp	Cocoa Nibs

To bake

¾ dl	espresso, chilled

Filling

250 g	red seedless grapes, cut in half
250 g	mascarpone
200 g	double cream cheese (e.g. Filona)
2 dl	full cream
2 tbsp	sugar

To decorate

100 g	red seedless grapes, cut in half
2 tbsp	chocolate shavings
½ tbsp	Cocoa Nibs
2 tbsp	hazelnuts, coarsely chopped

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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