Ingredients:
250 g superfine flour
vanilla extract
200 g sugar
1 lemon
salt
4 eggs
1 pinch of yeast
100 g butter
1 kg white and black table grapes
200 g cream
2 tablespoons of starch
Preparation:
Prepare a firm dough with the flour, the beaten eggs, the melted butter, 2 tablespoons of sugar, the yeast, the grated zest of half a lemon and a pinch of salt. Knead it rapidly and make it into a ball, then wrap it in a kitchen towel. Prepare a creamy mixture by beating together 2 egg yolks with the remaining sugar, fold in the starch and dilute with the cream; add the vanilla extract and then the 2 egg whites whipped to stiff peaks. Cook this mixture on the stove, stirring gently, and bring to a boil. Roll out the dough, and line a baking pan with sides that can be opened, the bottom of which has been greased and sprinkled with breadcrumbs. Lay the grapes on top of the pastry, cover with the creamy mixture and put in the oven for 40-45 minutes at 180° C.
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