Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:34 : persiapan bahan (prepping the ingredients)
02:40 : membuat chiffon cake (making the Chiffon Cake)
05:34 : memanggang chiffon cake (baking the Chiffon Cake)
06:28 : membuat krim alpukat (making the Avocado Cream)
07:06 : membuat krim santan (making the Coconut Cream)
08:41 : menyusun semua bahan (assembling)
10:50 : hidangan siap dan serving (the dish is ready to serve)

#ResepEsTelerCake #ResepDessertBox #ResepDevinaHermawan

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[INDONESIAN]
Resep Es Teler Cake Dessert Box (untuk 4 box)

Bahan chiffon cake:
6 butir kuning telur
65 ml minyak
100 ml jus pandan
30 ml santan Kara
½ sdt garam
130 gr tepung terigu protein rendah
6 gr baking powder
½ sdt perisa pandan
6 butir putih telur
100 gr gula pasir
½ sdt cream of tartar / 1 sdt perasan lemon

Bahan santan cream:
300 ml whipping cream
100 ml santan Kara
50 gr kental manis
¼ sdt garam

Bahan avocado cream:
350 gr alpukat
60 gr kental manis

Pelengkap:
nangka, potong kotak kecil
kelapa muda, potong memanjang

Cara membuat:
1. Di dalam mangkuk campurkan kuning telur, jus pandan, minyak, santan, garam, tepung terigu dan baking powder sambil disaring, aduk dengan ballon whisk
2. Masukkan perisa pandan, aduk rata
3. Di dalam mangkuk lain masukkan putih telur, gula pasir dan cream of tartar, kocok dengan mixer hingga membentuk paruh burung
4. Masukkan adonan putih telur ke dalam adonan kuning telur secara bertahap, aduk perlahan
5. Tuang ke dalam loyang yang sudah di alasi baking paper. Ketuk-ketuk loyang dan panggang di suhu 150 derajat selama 30 menit
6. Masukkan alpukat dan kental manis ke dalam blender, haluskan hingga menyatu dan masukkan ke dalam plastik segitiga
7. Di dalam mangkuk, campurkan whipping cream, santan dan garam, kocok hingga set lalu masukkan kental manis, kocok sesaat hingga menyatu
8. Masukkan santan cream ke dalam plastik segitiga dan simpan di dalam kulkas
9. Potong cake sesuai ukuran dessert box yang akan digunakan
10. Susun chiffon cake, santan cream, nangka, kelapa muda, santan cream, avocado cream, chiffon cake, santan cream, avocado cream, santan cream, nangka dan kelapa muda. Simpan di dalam kulkas sebelum disajikan
11. Es teller dessert box siap disajikan

Jangan lupa cek media sosial Kara Santan
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[ENGLISH]
Es Teler Cake Dessert Box Recipe (yield 4 boxes)

Chiffon Cake ingredients:
6 pc egg yolk
65 ml oil
100 ml pandan juice
30 ml Kara coconut milk
½ tsp salt
130 g cake flour
6 g baking powder
½ tsp pandan paste
6 pc egg white
100 g sugar
½ tsp cream of tartar / 1 tsp lemon juice

Coconut Cream ingredients:
300 ml whipping cream
100 ml Kara coconut milk
50 g condensed milk
¼ tsp salt

Avocado Cream ingredients:
350 g avocado
60 g condensed milk

Toppings:
Jackfruit, diced
Coconut, sliced lengthwise

Steps:
1. In a bowl, mix egg yolks, pandan juice, oil, coconut milk, and salt. Sift in flour and baking powder. Stir with a balloon whisk.
2. Add pandan paste, mix well.
3. In another bowl, combine egg whites, sugar, and cream of tartar. Beat with a mixer until the birdbeak stage.
4. Gradually fold the egg white mixture into the egg yolk mixture. Mix gently.
5. Pour into a baking pan lined with baking paper. Tap the pan and bake at 150°C for 30 minutes.
6. Blend avocado and condensed milk until smooth, then transfer to a piping bag.
7. In a bowl, mix whipping cream, coconut milk, and salt. Mix until it sets, then add condensed milk. Mix briefly until combined.
8. Transfer the Coconut Cream to a piping bag and refrigerate.
9. Cut the cake into pieces according to the size of the dessert box to be used.
10. Layer the Chiffon Cake, Coconut Cream, jackfruit, coconut, Coconut Cream, Avocado Cream, Chiffon Cake, Coconut Cream, Avocado Cream, Coconut Cream, jackfruit, and coconut. Chill in the refrigerator before serving.
11. Es Teler Cake Dessert Box is ready to be served.

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