Preheat the oven to 180 C. Take two cake tins without the bottom part. Place them on backing tray, on top of greased paper, lift excess paper to outside the tins.
Inside part of the rings spread with butter and dust with bread crumbs.
Separate yolks from white,
ly beat butter with sugar, vanilla sugar and lemon rind. Slowly keep adding one egg yolk at the time, add flour and milk, mix well. Divide mix ture evenly and pour to both tins
Beat egg white until hard, slowly adding sugar, evenly add egg white to mixture in the tins and smooth over.
Bake the mixture for 25 minutes. remove from oven, let cool, remove the paper. Cut mashed grapes in half (buy seedless grapes if possible). Dissolve gelatin in
warm wine, leave to cool down, add riccotta, sugar and vanilla sugar
Thicken the cream and add to the mixture together with grapes. Return one baked base to the tin lined with greased paper, add half filling, spread evenly, sit second
baked base, which you cut in half and add the rest of the filling. Sit other half of base, place torte into
refriger ator for 1-2 hours. Remove the tin ring and paper, spread same cream
around the torte, dust with minced almonds and decorate top with cream and grapes.