Preparation time : about 30min.
Sleep time for the dough : about 30min.
Cooking time : 35-40 min.
Oven temperature : 200° C [390° F]
Bake at the middle shelf in the oven
Can not be frozen
250 g [8,8 oz.] flour
1 pinch of salt
2 tablespoons lukewarm water
2 tablespoons oil
2 tablespoons sugar
2 tablespoons grated lemon peel
¼ teaspoon cinnamon
3 tablespoons sugar
4 tablespoons flour
50 g [1,8 oz.] hazelnut kernels
½ – ¾ kg [17,5-26 oz.] seedless green grapes
approx. 50 g [1,8 oz.] melted butter
powdered sugar and whipped cream
Roll out the dough into a paper thin elongated shape on a flour sprinkled table. Separate the eggs. Stir yolks into foamy with sugar, lemon peel and Cinnamon. Whisk the egg whites until stiff with the sugar. Mix the flour and ground nut kernels and cut carefully into the whipped egg whites and yolk mixture. Spread the filling on two -thirds of the thin dough.
Rinse the grapes in a sieve and shake off the water well before they are distributed over the filling. Melt the butter and drizzle over the remaining third of the dough . Roll it all together gently .
Place dough roll on a plate lined with baking paper. Brush dough roll with melted butter and bake as directed. Place the cake carefully to cool on baking rack, drizzle powdered sugar over and cut into slices with a sharp knife. Server with chilled whipped cream.