Bahan – bahan :

• Cranberry Chiffon cake
• White chocolate lemon cream
• Chefmate White chocolate compound, untuk decorasi
• Redcherry untuk decorasi.

Cranberry chiffon cake :

85           gr            mentega

85           gr            terigu protein rendah

85           gr            susu cair

6              btr          kuning telur

6              btr          putih telur

85           gr            gula pasir

4              gr            cream of tar-tar

Cara membuat :

1.       Lelehkan mentega lalu tuang ke dalam terigu, aduk rata.

2.       Aduk kuning telur dan susu, lalu masukan ke dalam adonan, aduk rata.

3.       Kocok putih telur, gula pasir dan cream of tar-tar menjadi stiff meringue, lalu masukan ke dalam adonan menjadi 3 kali pemasukan.

4.       Masukkan dry cranberries dalam adonan, aduk rata

5.       Tuang ke dalam loyang persegi ukuran 30 x 40 cm yang dialasi kertas roti, lalu oven pada suhu 180*C selama 20 menit.

White chocolate lemon cream :

250         gr            mentega tawar

50           gr            gula halus

200         gr            ChefMate white Compound, lelehkan

50     gr            lemon concentrate ( siap beli )

Cara membuat : Kocok semua jadi satu hingga mengembang.

Penyelesaian :

1.       Potong sponge menjadi 4 bagian masing masing panjang 10 cm. Basahi sponge dengan plain syrup atau kirsch syrup. Poles permukaan sponge dengan White chocolate lemon cream secukupnya

2.       Ulangi hingga 4 lapis. Taburi permukaan cake dengan serutan ChefMate White compound hingga rata.

3.       Decorasi dengan red cherry.

Ingredients:

·         Cranberry Chiffon cake

·         White chocolate lemon cream

·         ChefMate White chocolate compound, for decoration

·         Red cherry, for decoration

Cranberry Chiffon cake:

85 grams of butter

85 grams of soft flour

85 grams of milk

6 egg yolks

6 egg white

85 grams of caster sugar

4 grams of cream of tartar

How to make it:

1. Melt butter then pour it into the flour, mix well

2. Beat a mix of egg yolk and milk, then pour it into the dough, mix well

3. Whisk egg white, caster sugar, and cream of tartar until it turns meringue stiff, then add it into the dough in three parts

4. Put dry cranberries in the dough, mix well

5. Pour it into the a square 30 by 40 cm pan, but first give its base a baking paper, then put it into the oven (preheat it to180 degree) for 20 minutes

White chocolate lemon cream:

250 grams of plain butter

50 grams of icing sugar

200 grams of melted ChefMate White compound

50 grams of lemon concentrate (can be easily bought at the supermarket)

How to make it:

Whisk all ingredients until it sets into a fluffy dough

Finishing:

1. Cut the sponge into four parts, each 10 cm. Smear the sponge with plain syrup or kirsch syrup. Ice the sponge surface with White chocolate lemon cream

2. Do the same thing to make four beautiful layers. Sprinkle the top of the cake with grated ChefMate white compound

3. Add red cherries as decoration