GOH JACK HSENG | SECTION HEAD, PASTRY & BAKING, SCHOOL OF HOSPITALITY, ITE COLLEGE WEST
Combine cake flour and cinnamon powder. Then mix in cream, milk and egg yolk to form a smooth paste.
Make meringue with egg white and sugar.
Fold meringue into mixture, followed by chopped California Raisins.
Pipe this batter into a dome mould and bake at 180°C for 12mins.
Make a syrup with lime juice, water, sugar, cinnamon and vanilla seeds.
Pour syrup over fruits and let infuse for at least 1 day. Strain out California Raisins.
Mix all ingredients to form a dough and let chill for about 30mins or until the dough is firm.
Break dough into fine pieces. Bake at 170°C for 15mins.
Warm milk and vanilla seeds. Add sugar and mix until completely dissolved.