Live to Eat. Live to Give. TFAC by Drool SG shows you how.

As a community of homechefs and bakers, Drool SG relishes in sharing recipes and cooking tips, as well as in showcasing culinary creations. Not content however with their mantra “we cook, we create, we connect”, Drool recently added a fourth “C” – C for “charity’ – and launched “Tea for a Cause,” TFAC for short and pronounced as Tee-Fac.

TFAC is a fundraising event that will bring together a team of more than 30 participating chefs, comprising celebrity chefs, homechefs, and restaurant partners, to cook for a good cause. The team will whip up some 28 dishes to be served at a total of seven food stations, namely French, Hawker Fusion, Italian, Japanese, Korean, Peranakan, and Desserts.

Nett proceeds go to CampVision, a non-profit organisation whose outreach initiatives are designed for youths-at-risk aged 15 to 21 from various foster homes and different welfare organisations.

Tickets to the inaugural TFAC, 5 November 2016 (Saturday) are available online, so come eat without the guilt as it is all for a good cause! 

Still need more reason to support TFAC? What about this… multiple servings of Pistachio Raspberry Cream Cake, an offering at TFAC’s Dessert station, by Drool home baker Doris Goh.

Pistachio Raspberry Cream Cake

Serves: 4
Prep Time: 15 mins
Passive Time:  1 hr 30 mins
Cook Time:  40 mins

Cake – Ingredients:

• 30g Boiling water
• 15g Pistachio Nut Butter – The Hunters’ Kitchenette
• 10g Sugar
• 2 Egg yolks
• 25g Oil
• 40g Cake flour
• 2 Egg whites
• 35g Sugar

Filling – Ingredients:

1 Raspberry Jelly

• 150g raspberry puree
• 40g sugar
• ¾ tsp Gelatin powder
• 20ml Boiling water

2 Custard Cream

• 1 Egg
• 50g Sugar
• 20g Cornstarch
• A pinch of Salt
• 150g Milk
• 50g Butter
• 1 tsp vanilla extract

3 Pistachio Nut Butter (The Hunters’ Kitchenette)

• 1 jar Pistachio Nut Butter

Topping:

• Fresh Raspberries
• Pistachio nuts, roughly chopped

1 Cake Preparation

1 Place Pistachio Nut Butter and sugar in a bowl, then pour in the boiling water and stir well incorporated.
Preheat oven to 200 deg C.

2 Hand whisk egg yolks lightly. Add in oil and the nut butter mixture, mix well.
Fold in cake flour until combined.
In a separate bowl, whisk egg white until foamy, add in 35g sugar, whisk until medium peaks form.
Pour 1/3 egg white mixture into egg yolk-flour mixture to mix, then pour the rest of the egg white into the egg yolk mixture until well mixed.
Pour into tray (20x20x2cm) and bake for 10-12 mins.
Leave to cool on a wire rack.

2 Raspberry Jelly Preparation

1 Stir gelatin powder in boiling water and let it dissolve. Set aside.
Combine raspberry puree and sugar, cook until sugar dissolves. Remove from heat.
Add in gelatin, stir well. Set aside and let it cool.

3 Custard Cream Preparation

1 Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
Place the milk in a saucepan and bring to a boil.
Pour a small amount of the hot milk over the egg mixture, whisking continuously. Then pour the whole mixture back into the saucepan with the milk and whisk over a gentle heat until the mixture becomes thick and boiling. Turn off the heat, but continue to stir (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it is well mixed with the custard cream.
While cooling, cover the surface of the custard cream with a plastic cling-wrap (touching the custard) to avoid a film of skin from forming as it cools.  

4 Assembling the Cake

1 Divide the cake into 3 parts. 

2 Spread raspberry jelly on the each layer. Let it set in the fridge for 10 minutes.

3 On a flat surface, spread custard cream on one of the raspberry cake layers. Then drizzle topping with Pistachio nut butter.
Continue by adding another raspberry cake layer, followed by custard, then pistachio nut butter.
Finish with the last raspberry cake layer.

5 Slicing the Cake

1 Let the cake set in the refrigerator for at least 2 hours before slicing. Cut cake into desired size. Serve it with fresh raspberry and pistachio nuts.