For the recipe Pandan Green Tea Crepe Cake
|1||Dr. Oetker Nona Pancakes Pandan|
|450 g||Whipping Cream|
|1 tbsp||Dr. Oetker Vanilla Flavour|
|Dr. Oetker Nona Chocolate Chips|
|Dr. Oetker Nona Almond Nibs (baked)|
|Green Tea Powder|
Preheat a crepe pan. Pan is ready when drops of water sizzle and disappear.
Mix Dr. Oetker Nona Pancake Pandan with vegetable oil, water and egg. Stir well.
Pour a thin layer of batter into the pan. When the bubbles at the edge of the batter pop and a hole is left which does not immediately close up. Flip the cake gently and cook the other side until golden.
Beat the whipping cream and vanilla flavour at medium speed until stiff peaks form.
Place one pancake in the cake plate. Spread a thin layer of the cream, then top with another crepe. Repeat until all pancakes used up.
Frost the cake with the remaining cream until the cake is fully covered.
Decorate with chocolate chips, almond nibs and dust with green tea powder.
Chill the cake in the fridge for 1 hour before serving.
Tip: Crepe Cake that is best served while chilled.
|Per Serving||Per 100 G / ML|
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