Taco Fruit Cake, a Cute Taco-Shaped Snack Made from Pandan Cake & Fresh Fruit

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• 3 Chicken eggs
• 70 grams Granulated sugar
• 60 grams Low-protein all-purpose flour
• 10 grams Cornstarch
• 20 ml Liquid milk
• 20 grams Melted margarine
• 1/2 tsp Pandan paste
• 1/4 tsp Baking powder
• 1 pinch Salt
• 250 ml Liquid whipping cream, whipped to stiff peaks
• 2 tbsp Powdered sugar
• 100 grams Strawberries, diced small
• 1 piece Kiwi, diced small
• 1 piece Mango, diced small
• 10 pieces Grapes, halved
• 50 grams Blueberries (optional)
• 2 tbsp Chocolate sprinkles or grated cheese for topping (optional)

👩‍🍳 Instructions

1. 1 Prepare a non-stick flat crepe pan/griddle about 15-16 cm (6 inches) in diameter. Preheat the oven to 170°C (340°F) if you want to bake the cake shells in the oven, or have a non-stick skillet ready if you prefer to cook them on the stovetop.
2. 2 Beat the eggs and granulated sugar with a mixer on high speed for 5-7 minutes until the batter is fluffy, pale, and thick enough to leave a ribbon trail (thick ribbon stage).
3. 3 Lower the mixer speed to low, add the pandan paste, and mix briefly until the color is evenly blended.
4. 4 Sift the flour, cornstarch, baking powder, and salt into the egg batter. Gently fold with a spatula using the fold-in technique so as not to lose too much air.
5. 5 Mix the liquid milk and melted margarine together, then pour it little by little along the edge of the bowl while folding gently until fully combined and the batter flows smoothly.
6. 6 Pour the batter into a thin, flat baking pan (about 20x30 cm/8x12 inches) lined with parchment paper and greased with margarine. Spread the batter as thinly as possible (about 0.5 cm/¼ inch) with a spatula.
7. 7 Bake in the oven at 170°C (340°F) for 8-10 minutes until cooked through, the surface is dry, and the edges are slightly golden brown. Don't overbake so the cake stays pliable and easy to fold.
8. 8 As soon as it comes out of the oven while still warm and flexible, cut the cake into circles or ovals using a round cutter, then fold each piece in half to resemble a taco shell. Tuck parchment paper between the folds so they don't stick together, and let them cool in the folded position until they hold their shape.
9. 9 While waiting for the shells to cool, whip the liquid whipping cream with the powdered sugar using a mixer until stiff and thick, then set aside in the fridge.
10. 10 Once the taco shells are completely cool and set in shape, transfer the whipped cream into a piping bag and pipe it into the shells as a base filling, to taste.
11. 11 Arrange the strawberry, kiwi, mango, grape, and blueberry pieces on top of the whipped cream neatly and colorfully, letting them peek out a little just like a real taco filling.
12. 12 Sprinkle with chocolate sprinkles or grated cheese on top if desired, then serve immediately so the cake shell stays crisp and the fruit stays fresh.

💡 Tips

📊 Nutrition Facts / serving

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