Yogurt Cream Cake with Green Grapes and Walnuts

Steps

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  1. First, make a biscuit. Separate 5 egg whites from yolks. Add a pinch of salt and a few drops of lemon juice.
  
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  2. Begin to whip proteins at the minimum speed of the mixer, gradually increasing it to the maximum. When the proteins become fluffy, add 75 g of sugar to them and continue to beat the proteins until stable peaks.
  
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  3. Combine the yolks with the remaining sugar and beat into a lush, light mass.
  
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  4. Connect whipped whites and yolks.
  
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  5. Using a silicone spatula, gently mix the mixture until a uniform consistency.
  
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  6. Add sifted wheat flour mixed with baking powder, vanilla and potato starch to the dough.
  
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  7. Stir the dough so that all the ingredients are combined.
  
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  8. Cover the bottom of the split mold with a diameter of 22 cm with parchment. Pour finished dough into it and level it with a spatula. Put the mold to an oven preheated to 180 degrees. Bake a biscuit at an average level for 30 minutes. Check readiness of biscuit with a wooden skewer. Completely cool the finished sponge cake and cut into 3 cakes of the same thickness.
  
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  9. Prepare the cream. Pour gelatin with cold water and leave to swell for 30-40 minutes. If you use high-speed gelatin, 5 minutes will be enough.
  
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  10. In deep dish combine fatty yogurt and powdered sugar (its amount can be adjusted to taste).
  
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  11. Using a blender, beat yogurt with powdered sugar to a smooth consistency. Melt the swollen gelatin in a water bath or in a microwave oven. Then add gelatin to the cream.
  
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  12. Beat fatty cream with a mixer until dense peaks.
  
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  13. Add whipped cream to the cream. Using a silicone spatula, mix the cream until homogeneous. Cover the dishes with cling film, put the cream in the fridge for 30 minutes so that it cools and becomes thicker.
  
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  14. Start collecting the cake. Lubricate the sponge cake with chilled yogurt cream. If desired, the cakes can be pre-soaked with sugar syrup.
  
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  15. Evenly distribute green grapes on top, cleaned from stones and cut into several parts.
  
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  16. Add some chopped walnuts.
  
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  17. Next, lay out the second biscuit cake and repeat all the actions. So in this way collect the whole cake. Lubricate the sides and top of the cake with the remaining cream. Decorate the sides of the cake with chopped walnuts. Decorate the top of the cake with halves of green grapes and kernels of nuts.
  
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  18. Put the cake into the fridge for at least 4 hours so that it is infused and soaked.
  
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  19. Bon appetit!