| Ingredient | Method |
| Cake: 2B egg yolks 10g caster sugar 50g LP flour 1tsp vanilla essence 6 oreo red velvet cookies, apprv 58g 55g veg oil 95g milk 2B egg whites 30g caster sugar | 1. Line a 5" round cake pan and baking tray 33*20cm with parchment paper. 2. Preheat oven to 170C. 3. Blend all the wet ing and oreo cookies using blended until well blended. Pour into a clean boal and pour the dry ingredients and stir until well combined. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat medium soft form. 5. Fold 1/3 meringue of first portion into yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour the cake batter into cake pan and tray, smear the surface and tap to remove bubbles. 7. Bake at pre-heated oven at 170c for 20 mins. 8. Once Cooled, arrange the cakes into 5.5" springform cake pan. |
| Cheese: 200g Cream cheese, soften 25g butter 50g caster sugar 2 grade B Eggs 50g Sour cream 15g Condensed Milk 20g corn flour 10g LP flour 1 tsp vanilla essence flavour: A: 20g sakura powder pinch of korea natural food pink color 1pk of Oreo sakura B: 5g matcha powder | 1. Beat cream cheese, sugar, butter and condensed milk until smooth. Then add egg, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. 2. Divide the batter into two equal portions, first portion mix with A flavour and last portion mix with flavour B until well combined. 3. Pour the half of matcha batter into 5.5" springform cake pan, bake for 15min. 4. Remove from oven, then gently pour the sakura batter and place and press the Sakura Oreo cookies into it. Bake for another 15min. 5. Remove from oven and genly pour the remaining matcha batter and bake for 50-60min (bain marie method), 170C. Lets cool completely. |
| homemade Korean bean paste natural coloring: red yeast rice powder purple sweet potato powder black charcoal powder matcha powder korean natural food powder | 1. tips: wilton 104, 81, 2, 61,5. 2. divide the bean paste into small portion and mix well with natural coloring. 3. put the bean into piping bag. 4. pipe into desired flowers. |
| Assembly: 1. Decorate as desired. 2. Chill for 2-4 hrs before serve | |
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