INGREDIENT
250 g rulang
250 sugar
100g butter, at room temperature
2 eggs
50g milk powder
50 cashew nuts, split in half
1 tsp baking powder
2 tsp vanilla essence
250 sugar
100g butter, at room temperature
2 eggs
50g milk powder
50 cashew nuts, split in half
1 tsp baking powder
2 tsp vanilla essence
METHOD
First of all add rulang, half of the sugar, milk powder, baking powder and cashew nuts and mix it very well using a large spoon.
Then add the butter and the eggs one by one, add the vanilla essence and mix well.
Put the mixture into a tray, and bake at 200 c for about 25-30 minutes.
Then add the butter and the eggs one by one, add the vanilla essence and mix well.
Put the mixture into a tray, and bake at 200 c for about 25-30 minutes.
While the cake is in the oven, dissolve the other half of the sugar and 1 1/2 cup of water and make a syrup.
Let it cool. Put it into another tray and remove the oil paper.
Pour the syrup to the hot cake.
Serve after the cake has cooled.
Let it cool. Put it into another tray and remove the oil paper.
Pour the syrup to the hot cake.
Serve after the cake has cooled.
0 comments:
Post a Comment