Magenbrot Grape Pie


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 6 people


Nutritional Information

Contains 379 Kcal, 5g Protein, 35g Carbohydrates, 25g Fat


Ingredients

  • 60 g butter
  • 200 g magenbrot
  • Cream Cheese Mass
  • 1 vanilla pod
  • 200 g cream cheese (z.B. Philadelphia)
  • 2 tbsp. acacia honey
  • 2 leaves gelatine
  • 2 tbsp. Water
  • 1.5 dl full fat cream
  • Topping
  • 400 g blue and white grapes
  • a little icing sugar

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Instructions

  • Ingredients

    Melt the butter. Finely chop the Magenbrot, place in a bowl with the butter and mix.
  • Pie Crust

    Line the base of a cake tin (approx. 20 cm Ø) with baking paper.
  • Melt the butter. Finely chop the Magenbrot, place in a bowl with the butter and mix.
  • Spread the mixture over the bottom of the prepared cake tin, press down firmly, refrigerate for approx. 30 mins.
  • Cream Cheese Mass

    Cut open the vanilla pod lengthways, scrape out the seeds. Mix the seeds with the cream cheese and honey. Place the gelatine in cold water for approx. 5 mins.
  • Drain the gelatine, dissolve in hot water.
  • Mix the gelatine with 2 tbsp of the cream cheese mixture and immediately stir into the remaining mixture.
  • Beat the cream until stiff, fold in carefully. Spread the mixture onto the tart base.
  • Topping

    Halve the grapes, distribute over the cream cheese mixture and chill for approx. 2 hrs. Dust with icing sugar.
  • Tipp:

    Statt Trauben Zwetschgenschnitze verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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