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Grape pie with almonds
Crunchy bottom filled with creamy almond egg foam and grapes.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Sift the flour and salt over a bowl and mix in the sugar.
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Cut the butter into cubes and mix with 2 knives through the flour.
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Split the egg. Keep the protein separate.
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Add the egg yolk with the cold water to the flour mixture. Knead with cold hands briefly to a smooth dough.
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Grease the cake tin with butter and spread the dough over the bottom and edge.
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Prick holes in the soil with a fork. Put 15 minutes in the refrigerator to let the dough rest.
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Bake the bottom in approx. 20 minutes just under the center of the oven. Remove from the oven and allow to cool slightly. Leave the oven on.
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In the meantime, finely grind the almond shavings in the food processor.
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Mix the almond shavings with the crème fraîche and the rest of the sugar.
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In a fat-free bowl, whisk the egg white with a mixer.
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Fold the almond mixture lightly through the egg whites.
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Remove the grapes and spread them over the cake base.
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Spoon the almond cream nonchalantly on the grapes.
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Bake the cake in the middle of the oven for about 20 minutes until golden brown.
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Let the cake cool down in 1 hour and serve at room temperature.
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Nutrition
385Calories
Sodium0% DV1.160mg
Fat37% DV24g
Protein12% DV6g
Carbs12% DV36g
Fiber36% DV9g
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