Grape pie with almonds

Preheat the oven to 200 ° C.

Sift the flour and salt over a bowl and mix in the sugar.

Cut the butter into cubes and mix with 2 knives through the flour.

Split the egg. Keep the protein separate.

Add the egg yolk with the cold water to the flour mixture. Knead with cold hands briefly to a smooth dough.

Grease the cake tin with butter and spread the dough over the bottom and edge.

Prick holes in the soil with a fork. Put 15 minutes in the refrigerator to let the dough rest.

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.

In the meantime, finely grind the almond shavings in the food processor.

Mix the almond shavings with the crème fraîche and the rest of the sugar.

In a fat-free bowl, whisk the egg white with a mixer.

Fold the almond mixture lightly through the egg whites.

Remove the grapes and spread them over the cake base.

Spoon the almond cream nonchalantly on the grapes.

Bake the cake in the middle of the oven for about 20 minutes until golden brown.

Let the cake cool down in 1 hour and serve at room temperature.