Feather white cream


  • 125 g of butter
  • 100 g of sugar
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 1 teaspoon Baking powder
  • 3 egg yolks
  • 250 g flour
  • 150 g of ground almonds
  • 6 egg whites
  • 250 g of sugar
  • 750 g of grapes


Make a dough with butter, cinnamon, salt, baking powder, egg yolks and flour by hand. This dough is placed in a buttered butterflake sprinkled with wheat flour. Make a small border. Now sprinkle the dough well with the ground almonds. The 6 egg whites are beaten to snow, then add the sugar and grapes, lightly add and spread on the dough. Finally, the cake is baked at 175 degrees (gas level 3, circulating air 150 degrees) for about 30 minutes.

Recipe by Ellen Zimmer, Weingut Hirschhof, Westhofen
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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