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Grape Sour Cream Mousse Cake Ingredients: For the base: Softened butter - 50g Sugar - 50g (2.5 tbsp) 1 pinch of salt Eggs - 2 Wheat flour - 200g (10 tbsp) Baking powder -1 tsp For the cream layer: Sour cream (any fat content) - 500g Sugar - 120g (6 tbsp) Vanilla sugar – 1 tsp Instant gelatin - 10g + 70ml of cold water Fresh grape - 300g Instructions: Step 1 – Preparing the Biscuit Base: Add salt and sugar to the eggs, and beat until smooth. Add the softened butter and mix. Add the sifted flour mixed with baking powder. Knead the dough until it’s soft but not too stiff. If the dough sticks to your hands, moisten your hands with water. Line a square (or round) baking pan with parchment paper. Spread the dough evenly over the bottom of the pan and poke it several times with a fork. Bake at 360°F for 15–20 minutes. Step 2 – Preparing the Mousse Layer: Wash and dry the grapes. Soak the gelatin in cold water and dissolve it either in a water bath or in the microwave using short bursts. Add sugar and vanilla sugar to the sour cream. Whisk until smooth. The sour cream should be at room temperature. Gradually add the dissolved gelatin to the sour cream mixture, stirring well. Add 300 grams of grapes and pour the mixture into the prepared pan with the baked base. Refrigerate for 6–8 hours until set. Calories: 395 kcal / 100 g Proteins: 5 g Fats: 29 g Carbohydrates: 29 g