- 200 g flour
- 120 g sugar (or 200 g if you like it sweeter)
- 1 sachet of vanilla sugar
- 3 eggs
- Full cream 300 g
- 100g raisins
- 250 g softened butter
- 300 g icing sugar
- 1 teaspoon of vanilla extract
- 2 tablespoon of milk
- 8 drops of blue liquid food coloring
Pre-heat the oven to 180 °
In a mixing bowl with an electric mixer whisk together the flour, cream, egg yolks, sugar and vanilla sugar. Add the grapes and then beat again the dough and set aside. Beat the egg whites until stiff and gently fold with a spatula until the dough is smooth and well blended. Butter the baking dish and pour the batter in and bake for 45 minutes.
Once baked let the cake cool slightly before unmolding to cool completely for next step.
In a large bowl place the butter, beat with an electric mixer until it is smooth. Add vanilla extract and mix briefly. Add the icing sugar gradually, often scraping the sides and bottom of bowl with a spatula. When all the sugar has been added the mixture will be quite dry, add 2 tablespoons of milk and beat again on medium speed until buttercream becomes light and airy. This may take some time depending on your drummer but also use the average speed for this step.
Put half the cream in a separate bowl and add the blue dye and mix. Cover the cake with the without dye buttercream. Once the cake is completely covered with the buttercream, put the blue cream in a sleeve pocket and decorate as you wish.