Wine Bavarian Cake

Recipe

⇸Ingredients:
    1.Genoise Cake  

• 6 large eggs
• 6 large egg yolks
• Pinch of salt
• 1 1/2 cup sugar
• 1 cup cake flour
• 1/2 cup cornstarch
• 9 inc Round cake pan

     2.Wine Bavarian Cream

• 4 teaspoons gelatin 
• 10 tablespoons of white wine
• juice of a lemon
• 8 egg yolks
• 1 1/2 cups of superfine sugar
• 4 1/2 cups of heavy cream

      3.Wine Syrup

• 10 tablespoons of white wine
• 3 cups of grapes
• 1 cup of super fine sugar

⇸Preparation:

Genoise cake
If you are planning to make this for a certain occasion, make sure you start preparing the cream and cake the day before. The cake needs to be baked in 2 batches and the Bavarian cream needs to cool and form over night.

1. First set a rack in the middle level of the oven and preheat to 350 degrees.
2. Second step is to half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering. You don't want too much heat to cook the eggs.
3. Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
4. While the eggs are whipping, stir together the flour and cornstarch.
5. When you add the flour, you will add it gradually not to create any lumps. First sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter. Repeat with another third of the flour mixture and finally with the remainder.
6. Add  1/2 of the mixture to the greased pan and bake the gênoise for about 25 minutes, or until well risen, deep gold, and firm to the touch. The cooking process depends on your oven, so if you are baking both cakes at once, make sure that midway you switch their locations to make it an even bake.
7. Immediately after pulling the cake out of the oven, use a small pairing knife to loosen the cake from the sides of the pan. Let it cool completely before assembly the cake.

Wine Syrup

Heat the wine, with 1 cup of grapes and the sugar over medium heat until the sugar has completely dissolved. Once the sugar has dissolved, remove the grapes and set them aside. 

Blend the left over grapes, strain them, and pour them over the syrup mixture until its one homogeneous mixture altogether.  Set aside to cool. This need to be completely cool before adding it to the cake, or the Bavarian cream will melt.

Bavarian Cream

Heat the wine, lemon juice and gelatin over low heat on a pan. 

Beat the egg yolks and sugar in a different pan till they are pale and fluffy. Whisk in the hot wine mixture to the yolks and heat gently, stirring continuously, until thick enough to coat the back of a spoon. Remove from heat and let it cool. 

Whip the cream until stiff and gently fold in the egg yolk wine mixture.

Let it sit over night to become more stiff. 

Assembly

Place one of the cakes on the bottom, on a flat plate or cake stand. 

Sprinkle with wine & grape syrup, add a layer of the chilled Bavarian cream and add sweet grapes.

On top of the grapes, add another layer of Bavarian cream and top it off with the other cake.

Sprinkle some more syrup on top of the second tier of the cake, add the left over Bavarian Cream an decorate with remaining grapes or regular grapes. I mixed both grapes just to have a difference in look and in taste.