COOKIES on the DR. OETKER website

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Nasi Lemak Cake

12 slices

Easy 30 minutes

Ingredients

Ingredients

For the recipe Nasi Lemak Cake

For the Base:

200 g Digestive Biscuits
100 g Sambal Nasi Lemak

For the Cake:

100 g Dr. Oetker Nona Sponge Cake Vanilla (1/4 box)
25 g Butter (softened)
25 ml Water
2 Eggs

For the Cream Cheese:

100 g Cream Cheese
200 ml Whipping Cream
50 g Roasted Peanuts

For the Top:

1 box Dr. Oetker Nona Agar-agar Original
1 tbsp Dr. Oetker Nona Pandan Emulco
400 ml Water

For the Finishing Touch:

1 Egg boiled
Sambal Nasi Lemak
Peanut
Anchovies (Ikan Bilis)

preparation

Preparation

1

Preheat oven to 180°C.

2

For the Base

Place digestive biscuits in a large plastic bag, crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl. Add sambal, and stir until well combined. Press the crumb mixture into a 20cm baking tray lined with baking paper, spreading it 1.5 to 2 inches up the side, press flat. Keep in refrigerator for 30 minutes.

3

For the Cake

Place Dr. Oetker Nona Sponge Cake, eggs, and water in a mixing bowl. Mix at high speed for 4 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Pour batter in a 20cm round cake pan lined with baking paper. Bake at 180°C for 30 minutes. Set aside to cool.

4

For the Cream Cheese

Beat the cream cheese with whipping cream at high speed until stiff peak forms. Fold in peanuts.

5

Place sponge cake on top of the crust base and spread cream cheese over the cake. Keep in refrigerator for another 30 minutes.

6

For the Top

Bring water to boil. Pour Dr. Oetker Nona Agar-agar Asli dengan pandan emulco into boiling water gradually while stirring. Continue stirring and leave to boil for 2-3 minutes then remove from heat. Set aside to cool but not harden. Gently pour agar-agar mixture over the cake.

7

Keep in refrigerator for 3 hours, garnish and serve.