Kek Tapak Kuda Matcha Crunchy

Sponge Cake:
1. Preheat the oven at 170 °C
2. Beat the eggs, egg yolks, ovalette, baking powder and GH Vanilla flavour with high speed till bubbly foam.
3. Add in all the dry ingredients into the mixture till thick and fluffy. (est 5-7 minutes)
4. Slowly add in melted butter into the mixture.
5. Then, divide the 150gm of mixture into a bowl, and add in GH Chocolate emulco. Mix it well.
6. Prepare a tray of 14x12inch with parchment paper.
7. Pour the chocolate mixture into the prepared tray, follow by the vanilla mixture. 
8. Add the balance of chocolate mixture into a piping bag, and pipe onto the mixture. Next, draw a pattern with skewer wood stick.
9. Bake for 15-17 minutes till brownish.
10. Once baked, let it cool down.

Spread:
1. Add matcha latte spread and feulletine together. Mix it well.

Assemble:
1. Place the sponge cake on the parchment paper.
2. Add the crunchy matcha spread on the sponge cake, then layer with hazelnut chocolate spread. Spread evenly.
3. Roll the cake.

You’re ready to serve. Enjoy!