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It’s a delicate cake, which marries beautifully cream cheese and grapes. You should use white grapes as dark ones taste a bit sour sometimes. Meringue on top gives the cake a festive look and a richer taste. It doesn’t take too long to make it but you have to bake it twice and then you need the time to whip the egg whites until stiff, so all in all consider two hours’ time.
200 g flour
125 g butter/margarine
100 g + 75 g sugar
2 eggs
250 g cream or ricotta cheese
2 tablespoon semolina
500 g white grapes
75 g apricot jam
2 egg whites
80 g sugar
Sift flour and sugar into bowl, rub in butter. Add one egg yolk. Press dough into a ball, knead lightly on floured surface until smooth. Cover refrigerate for 30 minutes.
Combine ricotta or cream cheese with semolina, add one egg yolk. Beat egg whites with electric mixer until soft peaks form, gradually add sugar and beat until stiff. Fold into cream cheese mixture in three batches.
Line 23 cm round pie plate with parchment paper.
Roll dough on floured surface until large enough to line 23 cm pie plate. Lift dough into pie plate, gently ease into side of plate, trim edge. Bake at 180° for about 10 min. Cool.
Poor cream cheese mixture into pastry case, Bake at 180° for other 30 min. Cool.
Meringue
Beat egg whites with electric mixer until soft peaks form, gradually add sugar and beat until stiff.
Wash grapes and place on the cake. Warm jam in small pan, brush evenly over grapes.
Spoon meringue on top. Bake in very hot oven for 5 min. until lightly coloured.
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