Ube Oreo Cheesecake Petit Fours


Moist Ube cake
Tegral Satin Moist Ube Cake 500
Eggs 200
Oil 200
Water 100
Moist Ube cake total 1000
Ube Oreo Cheesecake batter
Cream Cheese 450
Condensed MIlk 300
Chantypak 250
Sugar 100
Deli Ube 100
Gelatin/water 10/30
Ube Oreo Cheesecake batter total 1200
Oreo crust
Crushed Oreo 500
Melted Butter 115
Sugar 100
Oreo crust total 715

PROCEDURE: Moist Ube cake
  • Mix all the ingredients using paddle attachment for 4-5 minutes at medium speed until homogenous batter.  Pour the mixture in a 12 x 26 jelly roll pan with a grease proof paper liner.
  • Bake at 180⁰C for 20 minutes or until a cake tester inserted in the center of the cake comes  out clean . Let it cool . Cut about 6”in round using mousse ring molds.

PROCEDURE: Ube Oreo Cheesecake batter
  • Bloom gelatin into 2 tbsp cold water.
  • Mix all remaining ingredients until smooth. Add the melted gelatine. Mix well.
  • Pour into prepared pans. Refrigirate for 2-3 hours. Garnish with some Carat Chocolate decorations.

PROCEDURE: Oreo crust
  • Mix all ingredients and press mixture in desired pan or mousse ring. Refrigerate while preparing the filling.