For the recipe Emerald Cake Cubes
|1||Dr. Oetker Nona Luxury Moist Cake Pandan|
|150 ml||Vegetable Oil|
|100 ml||Evaporated Milk|
|Small paper cups|
|200 g||Dr. Oetker White Cooking Chocolate|
Preheat oven to 180˚C.
Place Dr. Oetker Nona Luxury Moist Cake Pandan, water and eggs in a mixing bowl. Mix at high speed for 3 minutes. Add in vegetable oil and mix at low speed for 1minute or until batter is light and fluffy. Pour batter in a greased 20 cm round baking pan.
Pour the dough into the cake pan and bake at 180˚C for 55 minutes. Set aside to cool.
Mash moist cake in a large bowl. Mix in evaporated milk until a dough forms.
Scoop and form into 2cm cubes. Chill for 30 minutes.
Melt white cooking chocolate with microwave or “double-boil”.
Coat the cake cubes with melted cooking chocolate and sprinkle with desiccated coconut.
Place the coated cake cubes in paper cups.
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