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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 convection). Line a rectangular baking tin or 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 with paper towels. Larger grapes can be halved if necessary.
Preparing the batter
Beat the room-temperature unsalted butter with granulated sugar, vanilla sugar, a pinch of fine salt, and finely grated zest of the organic lemon with a hand mixer for a few minutes until very fluffy.
Chef's tip
Tip: For an especially lovely look, 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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