Upside-down cake with grapes and caramelized walnuts
(0)
60 min
Under an hour
Sezamo
Un desert tradițional românesc de toamnă, cu struguri albi proaspeți și miez de nucă rumenit, caramelizați la baza tăvii în unt și zahăr aromatizat cu vanilie bourbon. Peste fructe se toarnă un blat pufos și aromat, iar după coacere prăjitura se răstoarnă spectaculos, lăsând la vedere un strat lucios, suculent și crocant. O reinterpretare desăvârșită a gusturilor autentice de cules de vii.
Ingredients
Preparation method
Preparing the caramelized fruit layer
Preheat the oven to 180°C (gas mark 4). Prepare a 24-26 cm round baking tin and line the bottom with baking paper. Wash the white grapes, dry them thoroughly with a clean tea towel, and cut larger grapes in half (removing any seeds). Coarsely chop the walnut kernels with a knife.
Melt 50 g of the total amount of 82% fat butter together with 70 g of granulated white sugar and one 8 g sachet of Bourbon vanilla sugar in a small saucepan over low heat, stirring for 2-3 minutes until the sugar begins to lightly caramelize and turns golden. Immediately pour this aromatic syrup onto the bottom of the baking tin.
Arrange the white grapes in a dense, even layer over the hot caramel in the tin, then sprinkle the chopped walnut kernels between them, making sure the bottom of the tin is completely covered.
Chef's tip
For an even richer autumn flavour, you can toast the walnut kernels in a dry pan for 2 minutes before placing them in the tin.
Inverting must be done while the cake is still warm (about 10 minutes after removing it from the oven), otherwise the caramelized sugar will stick to the bottom of the tin.
15 min
Under an hour
