There are two parts to this cake
- Short pastry base – baked and cooled
- Grapes & Meringue topping.
Short pastry base
The base of this is made made from the recipe for Ciasto kruche 1 – using raw egg yolks found in a previous post – Pastry – ciasto kruche & półkruche.
However as the topping is sweet, I used less sugar in the pastry – you might be able to omit all the sugar – I have not tried this.
Ingredients – Base
- 300g plain flour
- 200g butter – chilled
- 50g icing sugar
- 4 egg yokes
- pinch of salt
Method – Base
- Add a pinch of salt to the flour.
- Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.
- Add the icing sugar and mix this together.
- Add the yolks and gently mix them in
- Bring it all together into a dough – try and handle the pastry as little as possible.
- Form the dough into a rough rectangle.
- Wrap the dough in grease proof paper and chill it in the fridge for about 30 minutes.
- Preheat the oven to GM 6 – 200°C.
- Grease and line a 33 x 23 cm baking tin – use one long piece for sides and base – helps to take it out.
- Use a rolling pin to flatten the dough a little
- Press the dough into the tin – filling it up all the sides.
- Prick the surface with a fork.
- Bake for 20 – 25 minutes till golden.
- Leave to cool.
Ingredients – Meringue
- 4 egg whites
- 200g granulated sugar
- 2 sponge fingers – crushed
- 300g seedless green grapes
Method – Meringue
- Preheat the oven to GM 2 -150°C.
- Place the whites into a grease free bowl.
- Whisk till stiff.
- Add granulated sugar and whisk again till stiff.
- Fold in the crushed sponge fingers.
- Place 1/3 of the meringue over the cake base.
- Place the grapes over the meringue.
- Cover the grapes with the rest of the meringue
- Put into the oven for 50 – 60 minutes.
- Leave to cool completely in the tin.
- Cut the cake into squares when cool to serve.
Served here on Royal Doulton – Sonnet 1971-1998