Immediately say, that test from this amount of ingredients is obtained for two pies with a diameter of 24 cm And the amount of toppings on this one pie. What I like about this dough-it can be made ahead, and stored in the freezer, which I did. Half used on this cake, and half put in the freezer. And so, for the dough soft butter, salt, sugar and vanilla sugar whisk.

Add mayonnaise and whisk again. The egg in the dough is not put, because the composition of mayonnaise Maheev is egg yolk.

To the butter mix sift flour with baking powder and knead soft, almost sticky dough. All at once add the flour, you may need fewer. Long knead the dough is not necessary, it is sufficient to achieve homogeneity, then the cake will be crispy and crumbly after baking. The finished dough wrap in plastic wrap and refrigerate for an hour.

The oven turn on the heating t 220 degrees. Form vystelim baking paper. Chilled dough roll out thinly between two sheets of parchment and transfer to a form, forming the sides. The dough will cover the sheet of baking paper, top with mound of the peas that used for baking the cake is not deformed. Bake 15 minutes with the load. Then paper and remove peas and bake for another 10 minutes. Allow the cake to cool completely.

Prepare the grapes. Wine with sugar proverjaem on low heat for 5 minutes, stirring occasionally. Then put in the wine grapes and cook for another 2 minutes. The grapes are visibly white. The berries gently with a slotted spoon and place in a bowl and continue to boil the syrup for another 2 minutes. Then the fire turn off, return the berries to the syrup and leave to cool.

Mascarpone mix with cottage cheese, sugar and cinnamon. A little beat into a soft mousse with a whisk until fluffy. Put the ready cake cheese cream on top, and spread the cooled berries. For decoration I sprinkled the cake with chopped chocolate. Invite all for a Cup of coffee!