Pandan Green Tea Crepe Cake

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Garnish a pandan flavoured crepe layered cake with chocolate chips, almonds and green tea powder to a cream filled cake.

8 slices

Easy 10 minutes



For the recipe Pandan Green Tea Crepe Cake

For Pancake:

1 box Dr. Oetker Nona Pancakes Pandan
1 Egg (Large)
30 ml Oil
300 ml Water

For the Cream:

450 g Whipping Cream
1 tbsp Dr. Oetker Nona Vanilla Flavour

For Decoration:

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.

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