A cake recipe for all foodies:
Dough: In a sufficiently large bowl the flour form.
In a small container, stir the fresh yeast with a teaspoon of sugar (it becomes liquid). Add to the flour form and while stirring gradually add the water, then the remaining sugar.
Cover the dough bowl and let rise.
In the meantime, clean and rinse the grapes, put them on a dish and rub them dry.
Place on top in a large enough bowl, add melted butter, hail sugar and brown sugar (reserve a tablespoon full at a time for garnish). Coarsely chop walnut halves and stir in.
Now mix the yeast dough with the oil (a little at a time) and the salt well with a mixing spoon and then knead (“fold” and knead) by hand.
Divide the dough and roll out two sheets of dough.
Spread a little oil by hand on a baking sheet, place one dough sheet on top and press well to the sides with your hands. Stir grape mixture by hand and spread a little bit more than half on the plate ‘so’ evenly, leaving a margin of 3 cm.
Place the second pastry sheet on top and press the edges well together (should not open during baking).
Place the rest of the grape mixture evenly on top decoratively.
Prick the surface with a toothpick (between the grape holes).
Rest for 20 min.
Bake in the heated oven at 180 °C – whole baking time 30 to 40 min. (After 10 min. add the retained hail and