|Eggs||4 , separated|
|Lukewarm water||3 Tablespoon|
|Sugar||140 Gram (2/3 Cup)|
|All purpose flour||120 Gram (1 Cup)|
|Cornstarch||60 Gram (1/2 Cup)|
|Baking powder||1 Teaspoon|
|Cream cheese||1 Pound (450 Gram)|
|Sugar||150 Gram (3/4 Cup)|
|Lemon juice||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Whipping cream||250 Milliliter (1 Cup)|
|Grapes||4 Ounce (100 Gram)|
|Black grapes||8 Ounce (225 Gram)|
|Grape||1⁄2 Cup (8 tbs) (150 Gram)|
|Toasted sliced almonds||100 Gram (1 Cup)|
Grease the inside bottom of a 9-inch (23-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, beat egg yolks, water and half the sugar in a large bowl until pale and creamy.
Beat egg whites until stiff; fold in remaining sugar.
Fold into egg yolk mixture.
Sift flour with cornstarch and baking powder.
Fold into egg mixture.
Pour into greased cake pan.
Bake 40 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack 2 hours.
To make filling and topping, beat cream cheese, egg yolks, sugar and lemon juice.
Dissolve gelatin in water over low heat.
Whip cream until stiff.
Fold into cheese mixture with gelatin.
Cut cake into 2 layers.
Fill with half the cheese mixture.
Spread remainder over top and sides of cake.
Arrange grapes on top as illustrated.
Warm jelly; drizzle warm jelly over black grapes.
Press almonds onto sides of cake.