Clafoutis with grapes and almonds
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This clafoutis is a little different, has less liquid and looks more like a cake / souffle, but if you like the classic cafoutis recipe, you can take it from here ... or put more liquid (milk) in the composition. If you don't have the crumbs ready to grind, then put them in the food processor and grind them finely.
In a bowl, mix the almonds with the flour and baking powder. The butter - I used caimac because I had it - rubbed with sugar until it lightens in color, then add the yolks one by one and mix well. Over cream butter and eggs put sour cream (cooking) and mix. Add half the amount of flour, mix with the mixer at low speed, pour the milk and then the other half of the flour and mix lightly.
Beat the egg whites with a pinch of salt and lightly incorporate them into the clafoutis composition with movements from bottom to top. We prepare 3 medium to small or larger ceramic pots, grease them with butter and spread the grapes on the bottom. sprinkle vanilla sugar and a tablespoon of almond flakes over the grapes, then pour the cake mixture. Sprinkle almond flakes on top.
Preheat the oven to 170 degrees, and put the dishes in the oven for 35-40 minutes until well browned on top. I put the dishes on the 3rd shelf from top to bottom, because I was afraid it would burn too hard on top, and it was very good.
Serve after the clafoutis has reached room temperature. It can be eaten with whipped cream, but I skipped it this time.