Marbled Cake

In a bowl, mix the cornstarch with the wheat flour

Make a depression in the middle and place the egg and butter or margarine in pieces

With your fingers, gradually mix in the other ingredients until you get a smooth and creamy dough

Grease a 22cm-diameter mold with the dough, making sure to seal the edges

Poke holes at the bottom with a fork

Gently press a double sheet of aluminum foil against the dough so that the edges don't fall off

Put it in a preheated moderate oven (180°C) for 15 minutes

Remove the foil and bake for another 15 minutes or until slightly golden

When removed from the oven, the dough will be slightly soft but will harden as it cools

Prepare the filling: in a pan, combine the grapes with water and bring to a boil

Strain everything through a sieve, pressing down on the grapes to extract the juice

Mix a little of the juice with cornstarch to dissolve it

Add the remaining juice to the mixture

Place the mixture back in the pan with the cornstarch and sugar

Stir constantly over low heat until it thickens

Remove from heat and let cool

Pour the filling into the baked dough, then place dollops of heavy cream on top

Use a fork to make circular motions to create the marbled effect

Refrigerate until serving time

Serve 12 portions.