Lime and Hop Cake with Grapes

A simple but delicious cake recipe:

Lemon cheesecake with frosted grapes

Preheat the oven to 180 degrees. Cover the bottom of the cake pan with parchment paper and grease it very well. Finely crumble the graham crackers in a cutter or in a plastic bag with a rolling pin. Let the butter melt. Add to the crackers with the sugar. Mix everything very well. Next, place on the bottom of the prepared pan, spread evenly and press gently.

Bake the base in the heated oven on the second rack from the bottom at 180 °C for ten minutes. Cool.

For the filling, soak the gelatine in cold water. Beat the egg yolks, sugar and vanilla sugar to a light, thick cream. Fold in the curd cheese. Thinly grate the zest from half of the limes and add. Squeeze the juice from all the limes and add. Whip the cream until stiff. Place the gelatine, dripping wet, in a small pan and let it melt at low temperature.

Remove from heat. Spoon in about 1/3 of the curd mixture, then whisk this mixture into the remaining curd cream. Stir in the cream. Pour the filling onto the pre-baked base form, smooth it. Chill the cake in the refrigerator for at least 3 hours.

For the garnish, divide the grapes into twigs of 2-3 berries. Beat the egg whites with a fork until light and creamy. Put the sugar in a soup plate form. Dip the clusters of grapes in the egg white at the beginning, then in the sugar on the

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