A very special dessert
Preheat the oven at 160 Celsius in the air.
Put a non-stick baking paper on a cake tray.
In the bowl of the mixer beat the eggs with a pinch of salt for a minute
Add the sugar and vanilla and beat for 15 minutes
Sift half the flour and half the baking powder into the bowl and mix. Add the rest of the flour and baking powder.
Place in the tray and bake for 30 to 35 minutes.
Once it cools, remove it from the form and flip it over.
Cut it in half and again place the wreath of the form around the lower base of the sponge cake
Put some must (grape juice) in the corn flour and stir it to dissolve.
Put the rest of the must and the sugar in the pot. Once it warms up, add the corn flour, stirring constantly. As soon as it starts to boil remove it from the heat.
Drizzle the sponge cake base with a layer of the must mix, then the other cake layer and the rest of the must mix on top. Sprinkle with cinnamon and walnuts and wait for it to cool before you cut it.
220 g of sugar
280 g flour
16 g baking powder
1.5 teaspoons vanilla extract
1 pinch of salt
FOR THE CREAM
1 liter of grape juice (cooked cold for 15 minutes)
100 g of sugar
70 g cornstarch
Cinnamon to taste