Ingredients:150 g margarine100 grams of cream chees150 g flour sugar250 grams of fermented cassava, mashed5 eggs25 grams of milk powder½ teaspoon baking powder
Topping ingredients:50 ounces cheddar cheese, grated
How to make:1. Beat margarine, cream chees, sugar and flour until smooth2. Add the eggs one by one alternately with flour, milk powder, and baking powder as he sifted and mix well.3. Pour mixture into a square baking pan covered with parchment paper and smeared margarin.taburkan grated cheese.4. Oven 45 minutes with a temperature of 180 degrees celsius.
Cinnamon cake
Ingredients:9 egg yolks5 egg white grains175 grams sugar100 gr flour25 gr cornstarch25 g cocoa powder20 g milk powder½ tablespoon ground cinnamon100 g butter, melted1 tsp brown pasta1 teaspoon rum
Layers:200 g butter creamDrak 100 g cooking chocolate, shaved thin
How to make:1. Beat eggs and sugar until fluffy stiff. Sift flour, cornstarch, milk powder, cinnamon, and cocoa powder over batter adonana eggs while stirring with a plastic spatula.2. Enter the melted butter and cocoa paste, stir well. Pour batter into loaf pan that has been smeared margarin.ratakan.3. Bake in 160 degree open c temperature for 45 minutes or until pastry cooked. Remove and let cool.4. Cut the cake into several pieces, basting with butter cream. Stack separti original form.5. Decorate the edges with butter cream and chocolate shavings. Cut into wedges and serve.
Angel pandan cake
Ingredients:300 g egg whites½ teaspoon cream of tartar¼ teaspoon salt150 grams sugar2 tablespoons of milk powder150 gr flour125 g of liquid margarine2 drops of pandan essence¼ teaspoon of green dye20 g almond slices, for topping
How to make:1. Heat the open 180 degrees celsius2. Beat the egg whites, cream of tartar, and salt until fluffy half.3. Add sugar gradually while continuing to be shaken until fluffy.4. Add the milk powder and flour and stir well with a sieve.5. Add liquid margarine, dyes, and pandan essence. Stir well.6. Pour into a baking pan that has been on topical margarine, dialas paper, and sow wheat. Sow almond slice. Oven 45 minutes.
Blueberry cake
Ingredients:10 egg yolks6 egg whites200 g wheat flour200 g butter175 grams of powdered sugar100 grams of cheddar cheese, grated1 tsp ovalet½ tsp salt1 tsp Vanilla
Layers:300 gr butter cream200 g canned blueberries
How to make:1. Beat the egg yolks with the butter until smooth. Separately, beat the egg whites with powdered sugar, ovalet, Vanilla, and salt. Beat until fluffy.2. Mix the whipped egg whites into yolk mixture and stir well. Add the flour and grated cheese. Stir using a plastic spatulla.3. Grease a cake pan with margarine. Pour the batter into the pan. Level the surface.4. Oven temperature was (180) for 35 minutes. Remove and let cool.5. Cut the cake into two pieces, coat with butter cream and blueberries, smooth. Close the top with pieces of cake that's another. Coat the back surface of the cake with butter cream. Cut into wedges and serve.
Purple taro cake
Ingredients:10 egg yolks6 egg whites200 g wheat flour200 g butter175 powdered sugar150 g grated cheese½ teaspoon cream of tartar½ tsp salt1 teaspoon vanilla
Purple taro dough:400 g purple taro, steamed and mashed100 grams sugar30 g cornstarch10 gr of powdered gelatin400 ml of liquid coconut milk1 teaspoon vanilla1 tsp purple dye½ tsp fine salt
How to make:1. Beat the egg yolks with the butter until smooth. Separately, beat the egg whites with powdered sugar, cream of tartar, vanilla, and salt. Beat until fluffy.2. Combine the egg white mixture into egg yolk mixture, stirring gently using a spatula. Add the flour and cheese parut.aduk.3. Pour batter into cake pan that has been covered with parchment paper and spread with margarine. Level the surface.4. Oven at medium temperature for 35 minutes.5. Taro layer: mix all ingredients, boil until boiling and thickened6. Cut the cake into two pieces, pour the batter purple taro to the top of one cake. Let harden, cover it with another piece of cake. Cut into wedges and serve
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