Grape Pie

Doughi: 125g flour
125g sugar
80g butter or margarine
1 egg
50g chopped hazelnuts
pinch of salt
lemon peel
Filling: 1000g grapes
6 tbsp apricot jam
250g cottage cheese
100g sugar
1 yolk
3tbsp lemon juice
14g gelatin
125g cream
250g water
a little cherry liquer

Make a dough and put in refrigerator for 30 min.
Greasei or line with parchment bottom of 10-inch-diameter springform pan, roll on it two-thirds of dough.

Cut off excessive parts.

Place the side of the pan. Make a stripe from dough left and lay it side-round. Press it tight to pan with your hands. Prick the dough with a fork, to prevent it from puffing-up.
Baking temperature: 200 C
Baking time: ~20 min

Filling:
Wash grapes, dry with paper towel, half every grape and take pits out (yeah, that’s not easy, but the result is worth it. Or just buy grapes without pits J).
Mixi 3 tbsp apricot jam with cherry liquer and spread over warm cake. On top place layer of grape. Cottage cheese mix with sugar, lemon juice and yolk. 8g gelatine let soak in cold water, then, stirring constantly, dissolve in warm water, pour it into cottage cheese mass and let it all coagulate a little. Then add whiped cream, stir, and lay over grape layer.
Dissolve gelatine left, as described above, and mix with apricot jam left and water. Let it coagulate, then spread over cottage-cheese layer helping yourself with a brush.
Let cake cool in refrigerator.
Serve with grape, grated chocolate and chocolate figures.