Cream Drop Cream Drop

Ingredients

Sponge Cake

4 pcs eggs
¾ cup sugar
⅓ cup butter, melted
1 tsp vanilla

Dry Ingredients

1 ¼ cup all purpose flour 1 tsp baking powder

Wet Ingredients

⅓ cup Nestlé All Purpose Cream
⅔ cup water

Filling

1 cup blueberry filling

Glaze and coating

1 cup white chocolate chips
2 cups desiccated coconut

Steps

VIEW WITHOUT STEPS

  • Prep Time 30mins
  • Cooking Time Cook Time 30mins
  • STEP 1

    Whip eggs and sugar until frothy. Gradually pour melted butter mixture and vanilla. Whip until well mixed and light.

  • STEP 2

    Sift flour and baking powder. Set aside. Mix Nestlé All Purpose Cream and water. Alternately add in small portions into the egg mixture. Whip until smooth.

  • STEP 3

    Pour into a rectangular cake pan lined with parchment paper. Bake in a 350ᴼ preheat oven for 10 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely.

  • STEP 4

    Cut sponge cake in half. Spread filling in between 2 pieces of cake.

  • STEP 5

    For the glaze, gently heat Nestlé All Purpose Cream and stir in white chocolate chips. Mix until smooth.

  • STEP 6

    Cut sponge cake into serving pieces. Coat with the glaze and desiccated coconut. Refrigerate for 2 hours. Serve.

Curve Curve

Steps

  • Prep Time 30mins
  • Cooking Time Cook Time 30mins
  • STEP 1

    Whip eggs and sugar until frothy. Gradually pour melted butter mixture and vanilla. Whip until well mixed and light.

  • STEP 2

    Sift flour and baking powder. Set aside. Mix Nestlé All Purpose Cream and water. Alternately add in small portions into the egg mixture. Whip until smooth.

  • STEP 3

    Pour into a rectangular cake pan lined with parchment paper. Bake in a 350ᴼ preheat oven for 10 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely.

  • STEP 4

    Cut sponge cake in half. Spread filling in between 2 pieces of cake.

  • STEP 5

    For the glaze, gently heat Nestlé All Purpose Cream and stir in white chocolate chips. Mix until smooth.

  • STEP 6

    Cut sponge cake into serving pieces. Coat with the glaze and desiccated coconut. Refrigerate for 2 hours. Serve.

Cream Drop Cream Drop

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