Kek Batik Cheese | F&N Life

Ingredients

• To make kek batik, melt salted butter over low heat in a pot.
• Turn off the heat, stir in Cap Junjung Sweetened Creamer, vanilla essence, and cocoa powder. Stir until fully incorporate and smooth.
• Break each marie biscuit into 4 pieces, stir the biscuits into the cocoa mixture. Mix well.
• Transfer the mixture into a cake mold lined with parchment paper. Set aside to let cool.
• To make cheese layer, combine gelatin powder and water in a small bowl, set aside to let bloom. Heat the bloomed gelatin powder in microwave for 30 seconds to melt.
• In another bowl, whip cream cheese, melted gelatin, vanilla essence, lemon juice, and Cap Junjung Sweetened Creamer until well mixed.
• Whisk the whipping cream until stiff peak. Fold the whipped cream into the cream cheese mixture.
• Pour the cream cheese mixture into the cake mold, on top of the kek batik. Keep in chiller for 2 hours to chill.