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Burgenland Grape Cake | Moist & Delicate
(0)
55 min
Under an hour
Gurkerl Küche
Traditioneller burgenländischer Weintraubenkuchen aus feinem Sauerrahm-Rührteig, belegt mit saftigen süßen Weintrauben, Zimt und knusprigen Mandelblättchen frisch aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan-assisted). Line a rectangular baking pan or a baking sheet (approx. 25 x 35 cm) with baking paper.
Thoroughly wash the seedless grapes, pluck them from the stems, and pat them dry well on paper towels. Larger grapes can be halved if necessary.
Prepare batter
Beat the room-temperature unsalted butter with granulated sugar, vanilla sugar, a pinch of fine salt, and the finely grated zest of the organic lemon using a hand mixer for a few minutes until very fluffy.
Chef's tip
Tip: For an especially pretty appearance, a mix of light and dark seedless grapes can be used. A dollop of freshly whipped cream goes wonderfully with it.
Ingredients
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