120 minutes
1
Ingredients
- 250 g Prochiz Spready
- 175 g Cooking Oil
- 175 g UHT Milk
- 3 whole Eggs
- 3 g Emulsifier
- 130 g Sugar
- 180 g Medium-Protein Flour
- 3 g Baking Powder
- 1 g Salt
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INSTRUCTION
- Preheat the oven to 180°C (top and bottom heat).
- To make the sponge, whisk together Prochiz Spready, cooking oil, and UHT milk until well combined.
- In another bowl, beat the eggs, sugar, and SP until pale, fluffy, and tripled in volume.
- Add the flour, baking powder, and salt. Mix until combined.
- Fold in the cheese mixture and stir until smooth.
- Pour the batter into a crescent-shaped mold lined with baking paper.
- Bake for about 20 minutes.
- For the cheese cream, whip non-dairy cream with Prochiz Spready until smooth.
- Pipe the cheese cream on top of the crescent cakes and decorate as you like.
