Total Weight: 1.000
Group A2
Ingredient
KG
Egg White
0.400
Sugar
0.250
Total Weight: 0.650
Total Weight: 0.350
Group B2
Ingredient
KG
Whipped cream
0.250
Total Weight: 0.250
Total Weight: 0.500
- Mix all ingredients (A1) in a mixing bowl and beat for 1min at low speed or until evenly mix.
- Scarpe down the mixture and beat at medium speed for 2mins then set is aside.
- To prepare meringue (A2), mix egg white into a mixing bowl and hand whisk mixture becomes foamy. Then gradually add sugar and continue to whisk until light and fluffy at medium speed.
- Pre-heat oven at 170°C (bottom heat) or 180°C (top heat), mix meringue into the cake batter and pour cake batter on a baking tray lined with parchment paper and bake it for 12mins or until it’s well-baked.
- Mix all ingredients (B1) in a mixing bowl and hand whisk until evenly mix then set aside.
- Hand whisk ingredient (B2) to firm foam then mix with mixture B1 and set the custard cream aside.
- Finally, decorate custard cream and ingredients (C) to your desire preference and it is ready to be serve.
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