Butterfly Pea Flower Basque Cake (6 inches)

Basque Part:

• Cream cheese: 250g
• Fresh cream: 150g
• Eggs: 2
• Egg yolk: 1
• Sugar: 50g
• Cornstarch: 10g
• Butterfly pea flower powder: 8g

Oreo Butter:

• Fresh cream: 200g
• Crushed Oreo cookies: 25g
• Sugar: 20g
• A pinch of sea salt

• 1. Soften the cream cheese at room temperature and beat until smooth.
• 2. Add sugar and egg yolk, mix well, then add two whole eggs and mix.
• 3. Add fresh cream, sift in cornstarch and butterfly pea flower powder, and mix well.
• 4. Pour the mixture into a baking mold lined with parchment paper and bake at 220°C with 4D HotAir for 30 minutes.
• 5. After baking, refrigerate for at least 4 hours.
• 6. After refrigeration, remove the parchment paper, mix and whip the Oreo butter part, then spread it on the surface of the Basque cake.

Bake at 220°C with 4D HotAir for 30 minutes.

Thanks to Steam+ and 4D HotAir functions, healthy lifestyle and perfect cooking results are always guaranteed.

Model: HSG7584B1

Model: HSG7361W1

Model: HSG958DB1