Shine Muscat (Green Grape) Cake Recipe

Instructions

For the cake sheet

1. Place the bowl with the eggs over a saucepan of simmering water.
2. Add the sugar and vanilla extract and bring to a simmer, stirring constantly, to a temperature of about 40 degrees.
3. Remove the bowl with the eggs and place the bowl with the butter and milk over a saucepan of simmering water.
4. Whisk the eggs to very fine, light peaks (the last 2 minutes on low speed to clean up any air pockets).
5. Sift in the flour in 2 separate batches and stir to combine.
6. Scoop some of the dough into a bowl with the butter and milk and mix.
7. Add it all to the main batter and mix evenly.
8. Pour into an oven pan, flatten, and bake in a 170 degree oven for about 28 minutes.
9. Allow the sheet to cool, then cut into 2 pieces and cut to fit your container.
10. Whip the whipped cream with the yogurt and sugar.
11. Place the cake sheets in the tin and spread with the yogurt whipped cream.
12. Top with the halved shiners.
    (I divided mine into 6 sections and placed them inside the sections)
13. Top with the yogurt whipped cream to flatten it out, then place the cake sheet on top.
14. spread the cream on top of the cake sheet, flatten, and refrigerate for 2-3 hours to set.
15. Divide the top into 6 sections and make marks with a 6 cm round mold to make the decorative whipped cream.
16. Squeeze about 10 mounds of cream inwards, slightly outside the marks, and dust with powdered sugar.
17. Place a shamrock in the center and arrange the halved shamrocks around the rim like flowers.