關於 carrot cake icing ，我們在網路上蒐集到這些相關的討論、資訊與評價

✨✨Carrot Cake with Maille Wholegrain Mustard✨✨

近來因為打疫苗，將咖啡戒掉差不多兩星期。我從來都不算是咖啡的重度愛好者，但此時此刻，真是非常想念這股滋味。

從前在外國的咖啡店喝咖啡，通常都會順道點一件常溫蛋糕，邊吃邊喝好不滋味。咖啡店的蛋糕櫥窗內，通常都會有carrot cake的存在。這件從來吃不出紅蘿蔔味道的蛋糕，反而充滿果仁和玉桂的香氣，總是我的心頭好。到學師的時候才知道，加入蘿蔔不是要去增加紅蘿蔔的味道，卻是為了紅蘿蔔中的糖分才加入的。

這款簡單卻充滿複雜香料香氣的蛋糕，可以頗隨心所欲地調整材料，所以每家每戶都有自己的獨特配方。而我在偶然的機會下，發現加入看來風馬牛不相及的Wholegrain Mustard，竟有微微的辛香氣，讓玉桂的香氣來得更複雜更有深度，於是變成了我的secret ingredient。

所以這次有幸為自己一向喜歡的Maille品牌法式金穀芥末醬設計食譜，腦海中首先浮現的，便是我這個私密Carrot Cake的食譜。

🍰材料: (15cm蛋糕模2個份量）

🥕Cake Base:
雞蛋 75g
黑糖 90g
紅蘿蔔 110g
植物油 60g
Maille Wholegrain Mustard 2茶匙
低筋麵粉 110g
泡打粉 9g
鹽 少許
玉桂粉 3g
橙皮粒 40g
合桃(或雜果仁) 40g
提子乾 40g
冧酒 適量
橙皮 1個
檸檬皮 1個

🍋檸檬糖霜:
糖霜 200g
檸檬汁 1個

🍰做法：
1）先將提子乾浸入冧酒內至少30分鐘，然後紅蘿蔔刨成蓉、橙和檸檬刨皮出來，雜果仁切碎備用。

2）在一大碗內倒入低筋麵粉，再加入泡打粉、鹽和玉桂粉備用。

3）將雞蛋和黑糖加入大碗內，充分打發後，再加入紅蘿蔔蓉、橙皮檸檬皮和植物油，再次充分打發。最後加入Maille Wholegrain Mustard，打發均勻。

4）將(2)的大碗內的麵粉mixture篩入蛋漿，攪勻至沒有粉粒。然後加入雜果仁碎、冧酒提子和橙皮粒，在粉漿內攪拌均勻。

5）在蛋糕模上鋪上牛油紙，將蛋糕漿倒至7成滿，放入已預熱170度的焗爐內，焗大約35-40分鐘，直至在蛋糕中央插針沒有黏上粉漿，便是全熟了。出燈後脫模，放上網架中待涼。

6）製作檸檬糖霜。將糖霜放入大碗內，將檸檬汁逐少逐少加入，打發後發現太乾再加入檸檬汁，直至調整至適合的稠度。

7）將蛋糕的頂部切走，塗上檸檬糖霜後將兩片蛋糕疊上，然後再將檸檬糖霜均勻塗抹上整個蛋糕。最後加入喜歡的裝飾品便完成。

傳統的Carrot Cake，大家都愛用cream cheese frosting做topping，但我發現用大量檸檬汁打出來的酸酸甜甜icing frosting，味道也非常相襯，也能讓蛋糕體的濕潤度保存得比較久。

還未能喝咖啡的我，最後將這個蛋糕帶回娘家送給媽媽嘗嘗鮮。媽媽吃了一口後，驚為天人，立即衝入廚房沖杯咖啡出來，好好地享受了一頓愜意的午茶。望著她一口氣吃完大半個蛋糕，真是哭笑不得。

可惜carrot cake在香港的咖啡店總是芳蹤杳杳，要吃就只能靠自己動手。

------------------------------------------------
#MailleHK

💕BREADMAKER NOXXA

🍰Kek Karrot Walnut semudah ABC bersama Breadmaker Noxxa.

Follow je step ni inshaAllah jadi. Tak perlu nak penat gaul dan set bakar sbb semuanya hanya campak bahan ke dalam bekas. Pilih prog Cake. Selepas 1 jam 15 minit siap semuanya.

🥕Resepi Kek carrot 🥕
4 biji telur gred A
Minyak Daisy 240ml
Lobak yang disagat 300g
Tepung multi purpose 260g
Gula perang 270g
esen vanila 2 st
Serbuk kayu manis 2 st
Baking soda 1/2 st
Baking Powder 1/2 st
Kacang walnut 100g

Topping (Pukul sampai kembang)
30g butter
250g cream cheese
2 st esen vanila
60g icing sugar

tips: pada minit 3 ada bunyi beep, buka pintu oven, masukkan kacang walnut dan kaup rata. Kemudian tutup balik pintu dan pemasa pd skreen akan auto sambung semula.

Cc: Nurul Najmin ..terima kasih

今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

啖啖肉訂購資料
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2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

Hello friends! Today we're going to share with you how to make a classic carrot cake and velvety cream cheese frosting.

Be honest, we’ve never tried a carrot cake before, until we found this recipe. We’re so surprised that It’s so easy and super super yummy. Everybody loves it. This cake is totally different from sponge cake or chiffon cake, it’s dense, super soft and deeply moist. And adding the walnuts in the batter is the perfect combination.

Carrot cake is an old fashioned dessert. Many food historians believe carrot cake originated from Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Even use it to make desserts.

This recipe is from the famed Rose Bakery in Paris. Their carrot cake is the best selling item in each of its locations in Paris, London, New York, Tokyo, Seoul and etc. And now it’s also our best ever carrot cake. We invite you to enjoy and explore this new cake.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ZqjaopvxLPg
---------------------------------------------------------------------------------------------
How to make Carrot Cake Recipe
Carrot Cake Recipe Recipe

☞ Cake pan size: 15cm/ 6inch

✎ Ingredients
☞ For the cake
carrots 250g, peeled
egg 2, at room temperature
granulated sugar 112g
vegetable oil 150ml (133g)
all-purpose flour 150g
ground cinnamon 1.3g (1/2 tsp)
baking powder 2g (1/2 tsp)
baking soda 1.5g (1/4 tsp)
salt 1.6g (1/4 tsp)
walnuts 75g

☞ For the icing
cream cheese 125g, at room temperature
unsalted butter 62g, at room temperature
vanilla extract 2g (¼ tsp)
powdered sugar 30g

✎ Intructions
1. Preheat the oven to 170˚C
2. Butter the cake pan and line its base with a parchment paper.
3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside.
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well.
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light.
7. Gradually pour in the oil little by little while beating constantly until fully combined.
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts.
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack.
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:30 Ingredients
01:15 Butter the pan
01:50 Preparing the ingredients
04:31 Make the Carrot Cake batter
08:30 Baking
09:03 Make the icing
10:45 Icing the cake
11:33 Carrot Cake taste
-----------------------------------------------------------------------
#CarrotCake
#HealthyDessert
#easyRecipes

Biasa makan kek biasa je kan. Sesekali try kek lobak merah ni, fuh memang sedap.. Kombinasi rasa manis, berempah, lembut dan kena pulak rasa frosting keju tu sekali, memang terliur la.. Kalau takde mixer pun boleh buat tau..

Resepi Kek Lobak Merah Sukatan Cawan | Carrot Cake Cup Measurement Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kek Lobak Merah

Bahan-bahan (Kek Lobak Merah)

4 biji telur

1 1/4 cwn gula kastor

1 1/4 cwn minyak jagung

1 sb esen vanila

2 cwn tepung gandum

1 sb serbuk penaik

1 sb soda bikarbonat

1 sk garam

1 sk serbuk kayu manis

1 sk serbuk buah keras

3 cwn lobak merah (diparut)

walnut (secukupnya)

kismis (secukupnya)


Bahan-bahan (Frosting)

1 cwn krim keju

1/2 cwn gula aising

1/2 cwn mentega

1 sb esen vanila

Pewarna makanan oren

Pewarna makanan hijau


Cara memasak (Kek Lobak Merah)

1. Pukul telur dan gula kastor sehingga sebati.

2. Tuangkan minyak jagung, esen vanila dan kacau rata.

3. Ayakkan tepung gandum, serbuk penaik dan soda bikarbonat ke dalam campuran dan kacau sebati.

4. Masukkan serbuk kayu manis, serbuk buah keras dan garam. Kacau rata.

5. Masukkan parutan lobak merah dan kacau sehingga adunan sebati.

6. Akhir sekali, masukkan walnut dan kismis. Kacau rata.

7. Tuangkan adunan ke dalam loyang dan bakar pada suhu 180°C  selama 25-30 minit.


Cara memasak (Frosting)

1. Pukul krim keju bersama-sama mentega sehingga kembang dan berkrim.

2. Masukkan gula aising dan esen vanila. Pukul seketika dan bahagikan 1/4 krim keju kepada 2 bahagian.

3. Warnakan 1/4  krim keju menggunakan pewarna makanan bewarna hijau manakala lebihan krim keju menggunakan warna orange.

4. Masukkan krim keju frosting ke dalam piping bag. Paipkan di atas permukaan kek dan ratakan menggunakan sudu.

5. Kemudian, paipkan pula bentuk mini-carrot di atas frosting keju.

6. Kek lobak merah siap untuk dihidangkan.


//English
--------------------------------------------------------------------------------------------

Carrot Cake Recipe

Ingredients (Carrot Cake)

4 nos eggs

1 1/4 cup of castor sugar

1 1/4 cup of corn oil

1 tbsp of vanilla essence

2 cups of wheat flour

1 tbsp of baking powder

1 tbsp of baking soda

1 tsp of salt

1 tsp of cinnamon powder

1 tsp of candle-nut powder

3 cups of carrots (grated)

walnuts (as needed)

raisins (as needed)


Ingredients (Frosting)

1 cup of cream cheese

1/2 cup of icing sugar

1/2 cup of butter

1 tbsp of vanilla essence

Orange food coloring 

Green food coloring 


Cooking methods (Carrot Cake)

1. Beat eggs and castor sugar until well combine.

2. Pour corn oil, essence vanilla and stir well.

3. Sieve wheat flour, baking powder and baking soda into the mixture and mixed well.

4. Add cinnamon powder, candle-nut powder and salt. Mixed well.

5. Add grated carrots and mixed the batter well.

6. Lastly add walnuts, and raisins. Mixed until well combine.

7. Pour the batter into mold and bake at 180°C for 25-30 minutes.


Cooking methods (Frosting)

1. Beat cream cheese together with butter until fluffy and creamy.

2. Add in icing sugar and essence vanilla. Beat for while and divide 1/4 of the frosting for 2 portion.

3. Colored 1/4 of cream cheese using green food coloring and balance cream cheese with orange food color.

4. Pour the frosting into a piping beg. Pipe top of evenly to all surfaces and smooth the surface using a spoon.

5. Next, pipe mini-carrot pattern on top of cheese frosting.

6. Carrot cake ready to be served.


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เค้กแครอท Carrot Cake เค้กที่เตยจะพาเพื่อนๆ มาทำวันนี้เป็นเค้กแครอทสูตรที่ทำง่าย เนื้อเค้กนุ่ม ครีมชีสละมุนลิ้นมากๆ เลยค่ะ ใครได้ลองทานต้องติดใจแน่นอนค่ะ

http://foodtravel.tv/recipe.aspx?viewid=5071

วัตถุดิบเค้กแครอท Carrot Cake
สำหรับ 6-8 ชิ้น
เวลา 1 ชั่วโมง

1. แป้งอเนกประสงค์ 180 กรัม
2. เบคกิ้งโซดา 1 1/2 ช้อนชา
3. เกลือป่น 1/2 ช้อนชา
4. ผงอบเชย 1 ช้อนชา
5. ไข่ไก่ 3 ฟอง
6. น้ำตาลทราย 180 กรัม
7. น้ำมันพืช 150 กรัม
8. โยเกิร์ตธรรมชาติ 100 กรัม
9. วานิลลาบัตเตอร์ 1 ช้อนชา
10. แครอทขูดฝอย 200 กรัม
11. ลูกเกด 100 กรัม
12. วอลนัทสับหยาบ 50กรัม
13. อัลมอนด์บดหยาบ 50 กรัม

ส่วนผสมครีมชีสแต่งหน้า
1. เนยเค็ม 110 กรัม
2. น้ำมะนาว 1 ช้อนชา
3. น้ำตาลไอซิ่ง 90 กรัม
4. กลิ่นวานิลลา 1/4 ช้อนชา
5. ครีมชีส 250 กรัม

อุปกรณ์ที่ใช้
พิมพ์วงกลม 3 ปอนด์

วิธีทำเค้กแครอท Carrot Cake
1. ร่อนแป้ง เบคกิ้งโซดา เกลือ ผงอบเชย รวมกันพักไว้
2. ตอกไข่ใส่ในชามผสม ใส่น้ำตาลทราย น้ำมันพืชและโยเกิร์ตลงไป ตีรวมกันด้วยความเร็วสูงประมาณ 2-3 นาที จากนั้นใส่วานิลลาบัตเตอร์ลงไปตีให้เข้ากัน ใส่ส่วนผสมแป้งที่เราร่อนไว้ ตีด้วยความเร็วต่ำสุดแค่พอเข้ากัน
3. แล้วจึงใส่แครอท ลูกเกด วอลนัท อัลมอนด์ลงไปคนพอเข้า
4. เทส่วนผสมใส่พิมพ์ อบอุณหภูมิ180 องศาเซลเซียส ไฟบน ล่างประมาณ 50 นาที หรือจนกว่าเค้กจะสุก นำเค้กออกจากเตาอบ พักไว้บนตะแกรงให้อุ่นลงประมาณ 5 นาที แล้วค่อยนำเค้กออกจากพิมพ์ พักบนตะแกรงให้เย็นสนิทก่อน ตัดแบ่งเป็น 2 ชิ้น
5. ทำส่วนครีมชีสโดยตีเนยกับน้ำมะนาวรวมกันจนเนยฟูเนียน ใส่น้ำตาลไอซิ่งลงไปตีให้เข้ากัน สุดท้ายใส่วานิลลาและครีมชีสลงไปตีรวมจนเนียนดีก็หยุดค่ะ
6. ปาดครีมชีสบนเค้ก 1 ชิ้นให้ทั่ว แล้วนำเค้กอีกชิ้นมาประกบ ปาดครีมด้านบน แล้วปาดด้านข้างจนรอบเค้ก ตกแต่งตามชอบค่ะ

Ingredients

6-8 serve

1. All purpose flour 180 g.
2. Baking soda 1 1/2 tsp.
3. Salt 1/2 tsp.
4. Cinnamon powder 1 tsp.
5. Eggs 3
6. Sugar 180 g.
7. Oil 150 g.
8. Yogurt 100 g.
9. Vanilla Butter 1 tsp.
10. Carrot 200 g.
11. Raisin 100 g
12. Walnut 50 g
13. Almond 50 g.

Ingredients 2

1. Butter 110 g.
2. Lime juice 1 tsp.
3. Icing sugar 90 g.
4. Vanilla extract 1/4 tsp.
5. Cream cheese 250 g.

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