{"id":2163,"date":"2013-09-15T21:14:28","date_gmt":"2013-09-15T19:14:28","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=2163"},"modified":"2013-10-18T10:33:05","modified_gmt":"2013-10-18T08:33:05","slug":"trauben-streusel-teilchen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/trauben-streusel-teilchen\/","title":{"rendered":"Streusel Cake"},"content":{"rendered":"

\"Traubenkuchengl\"<\/a>It’s the first time I tried to follow a recipe for a cake with grapes. I was incredulous about the outcome but the description sounded too attractive and in terms of yeast dough I never say no. Prepare your tray with a baking paper and heat the oven\u00a0 to 350\u00b0F. Blend wheat flour, yeast, sugar and vanilla-sugar carefully and add 0,8-0,9 cups of milk successively. Then mix in the melted butter. If you like it a bit more tasty you may replace 2oz of wheat flour by the same quantity of cornmeal(maize meal). Let rise for at least 20 minutes. For the crumbles mix flour, sugar, vanilla-sugar and the butter having room temperature.
\nWash grapes and if necessary cut in halves. Pour the unflavoured gelatine into the grape\u00a0 juice and blend with egg whip.
\nThen make a roll of the dough and cut into 12 equal poritons. Flatten them with your hands on the parchment paper and make ovals. Give one tablespoon of fruit in the middle of each oval and spread crumbles equally. Bake 20-25 minutes and brush with milk 5 minutes when golden brown. Remove from oven and let cool on the paper.
\nThe first bite already convinced me and my family. The fruity taste of\u00a0 baked grapes on tender yeast pastry -delicious.<\/p>\n

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