Wet-topped Cake with Protein Foam and Candied Grapes at the top is a bright summer taste and aroma. Whatever it didn’t seem majestic, you’ll be able to cook it, doing everything in order. Start by impregnating, besides, such fruit layer blends perfectly with vanilla butter cream, giving lightness. Spread grape-apple jam three amazing wet cake layers and cover the whole cake with icing. BUT garnish with candied grape berries that will add Cake spectacular appearance. You can find out where the foam is here from read. Share with friends: 
Time: 2 hours. 20 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 3 and 3/4 Art. premium flour and optionally for powder of forms
- 3/4 tsp baking soda
- 0.5 tsp salt
- 2 and 1/4 Art. granulated sugar
- 1 tbsp. vegetable oil
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1.5 tbsp. yogurt
- Mold Butter
Interlayer
- 4 tbsp. seedless grapes (approximately 900 gr.), for example, Concord
- 1 small Granny Smith apple, peeled and chopped cubes
- 0.5 tbsp. water
- 1 tbsp. granulated sugar
Decoration
- 2 pasteurized large egg whites
- 1 tbsp. granulated sugar
- 1 tbsp. medium-sized Concord seedless grapes (approximately 220 gr.)
- 350 gr butter, room temperature
- A pinch of salt
- 4 tbsp. powdered sugar
- 2 tsp vanilla extract
Recipes with similar ingredients: premium flour, sugar powder, vanilla extract, pasteurized eggs, yogurt, apples, grapes
Recipe preparation:
- Prepare a layer: mix in a medium cauldron sized grapes, apple and water and put on moderately weak the fire. Cover and cook until most of the grapes bursts and does not wrinkle, about 12 minutes. Increase the fire to medium and stir in sugar. Cook, stirring frequently and periodically kneading apples with a potato crush, until filling will not become thick and syrupy, 15-20 minutes. Remove from the stove and cool completely.
- Preheat the oven to 175 ° C. Lubricate and sprinkle with flour 3 round molds for cake layers with a diameter of 20 cm. Cover their bottom parchment paper.
- Bake the cakes: in a medium-sized bowl, sift the flour, soda and salt. In a large bowl, beat with a mixer on a medium-high speed sugar and vegetable oil until the mixture looks like on wet sand, about 2 minutes. Remove the rest of the mixture from the walls bowls and one by one add eggs, beat well after each additions. Add vanilla; whisk at high speed until light mass, about 2 minutes. Reduce mixer speed to low; in 3 set in the flour mixture, alternating it with yogurt, starting and ending with flour. Continue whisking until smooth. about 1 minute.
- Pour the dough evenly over the prepared forms and bake, until the toothpick inserted in the center of the cakes comes out clean, 25-30 minutes. Let cool for 10 minutes in the molds, then put on grate, remove the paper and cool the cakes completely.
- In the meantime, go topping: cover the baking sheet parchment paper. Beat egg whites in a medium bowl until foam formation. Distribute sugar in a pie dish or shallow bowl. Dip grapes in egg whites, let drain surplus, and roll grapes in sugar. Fold candied grapes on a prepared baking sheet and put in the freezer camera for at least 30 minutes.
- Cook the butter cream: in a large bowl with a mixer on medium speed beat butter and salt until smooth consistency, approximately 2 minutes. Gradually mix sugar powder, then vanilla. Increase mixer speed to moderately high. and beat until very light and fluffy mass, about 2 more minutes.
- Collect the cake: put 1 cake on the cake stand or a plate. Put about a third of the grape-apple on it layers and distribute, then put one more cake on top and half the remaining filling. Cover the third with a cake. Cover the top and sides of the cake with butter cream. Put the cake in the refrigerator for 15-20 minutes, so that the cake is saturated with the filling, and the cream is frozen. The remaining Spread the filling on top of the cake, 1 cm backward from the edges. By lay the frozen grapes around the edge of the cake, leaving open stuffing.
