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Ingredients A

250 cc              Egg Whites

¼    tsp            Salt

14   gr              Palm Sugar

½    tsp            Cream of Tart

Ingredients B

80   gr              PALMBOOM CAKE MARGARINE

100 cc              UHT Milk

Ingredients C

2    pcs            Eggs

100 gr              Low protein Flour

130 gr              Egg Yolks

Ingredients D

2 tsp                Pandan paste palm sugar

Directions:

1. Mix ingredients A until soft peak.
2. Warm ingredient B until the margarine liquified, then raise and add ingredients C & D, put with ingredients A while stirring
3. Put the dough and shape it into a round baking dish 3 sized 20 cm and height 4 cm, then bake until cooked for about 20 minutes with oven at 180° C
4. Until cooked dan cooled down, layer it with butter cream and nougat, the spread and garnish with green butter cream