Cooking Tree's Shine Muscat Cake

Cooking tips 💡

• Warming the egg mixture to 40°C over a water bath dissolves the sugar completely, resulting in a more stable and voluminous foam.
• The butter and milk should be warm (about 50–60°C) so they blend smoothly without deflating the batter.
• After washing the Shine Muscat grapes, dry them thoroughly to prevent the cream from becoming watery and to maintain the cake's structure.

Recommended for 🙋

• ⭐Those who love the combination of fresh Shine Muscat grapes and nutty cream cheese.
• ⭐Those who want to make a handmade fruit cake suitable for birthdays or anniversaries.
• ⭐Those who want to learn step by step how to make a classic genoise using the common meringue method.