For 6 – 8 servings

  • 300g Philadelphia cream cheese (room temperature)
  • 75g Palmania palmyra nectar
  • 4g all-purpose flour
  • 2 eggs
  • 150ml whipping cream

      Magic steps:

      • Turn oven on at 230 Celsius degree
      • Put cream cheese into a big bowl and soften the cream cheese by a silicon spatula
      • Pour palmyra nectar and flour into another bowl and mix well. Pour this mixture into the cream cheese bowl
      • Use the spatula to mix until palmyra nectar melts and the mixture is smooth
      • Pour eggs into the above mixture. Use a whisk to whisk until the mixture is well mixed
      • Pour whipping cream into the above mixture and whisk until the mixture is well mixed by a whisk 
      • Butter the baking tray and line the tray with baking paper (both bottom and side). Pour the mixture into the tray
      • Bake at 230 Celsius degree in 25 – 35 minutes until the surface of the cake turns brown
      • Take the cake out to let it cool down. Put the cake in the fridge over night and enjoy 



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      T: +84 907 309 878 


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