Serves: 8
Prep time: 35-40 mins

6. Chin chin is amazing, it tastes like deep fried shortbread chips, that’s the best way we can describe it. We thought it would be really cool to incorporate it into one of our favorite desserts of all time. 

Ingredients: 
250g Chin-chin
1 Tbs Sugar
Pinch of Salt
125g Butter, softened

Filling:
200g Fresh Strawberries
1/4 C Castor Sugar
3/4 C Sugar
1 Tbs Lemon Juice
2 Tubs Cream Cheese
1/2 C Sour Cream
1/2 tsp Vanilla Essence 
2 Eggs, lightly beaten
3/4 C Sugar

Method:
Preheat the oven to 180 degrees celcius.
In a food processor, crush the chin-chin until crumbs. Add the salt, sugar and butter and blitz to mix. Press into the bottom of a baking tray. 
Bake for 15 mins, take it out and reduce heat to 160 degrees celcius.
In a saucepan, add strawberries, sugar and a pinch of salt together and bring to a simmer for 10 mins.
Purée the mixture with a stick blender, add lemon juice and set aside.
Best cream cheese and sour cream with an electric beater, add the 3/4 C sugar and the vanilla, beat until smooth. Add the eggs and mix well.
Pour the cream cheese mixture into the cooled crust. Top with strawberry purée, use a skewer to create a swirl. Bake until set for 25 mins.

PANCAKES:
3 eggs
8 Rooibos Teabags
4 cups milk
4 Tbls oil
1 Tbls vanilla essence
3 cups cake flour
Pink food coloring for 1/2 the batter

ICING:
3 tubs cream cheese
6 Tbls strawberry yogurt 1/2 cup icing sugar

TOPPING:
Strawberries for garnish Dusting of icing sugar
In a saucepan, warm up the milk and the teabags until infused. Simmer for 2-3 minutes and then cook completely.

METHOD:
In a large bowl, combine the eggs, milk, oil and vanilla essence.
Sift the flour and baking powder into the wet mixture.
Blend together until smooth using a hand mixer.
Divide batter into two bowls. Color the one bowl of batter with a few drops of pink coloring. Mix till combined.
Use a non-stick pan to make pancakes. Heat a bit of oil or use cooking spray for the pan. Fry the pancakes.
For the icing, blend all the ingredients together till smooth.
Spread icing over each pancake and then stack the pancakes one ontop of the other. Alternating colors. Pink and White.
Ice the top of the pancake cake and garnish with fresh strawberries and a dusting of icing sugar.
Slice and serve.