Recently my baking buddy, Jane has been into baking Cake Lapis 1, 2, 3, 4. Take a look at hers and tell me how can i not be tempted, drooling over her pretty kek lapis without joining in the fun?!
So, yes i did! First thing first, right after my boy's exam! A great way to destress.
With the success of my previous lapis, i made some adaption to the recipe with the addition of cocoa instead of using Spekkoek Lapis powder. We had this for tea on a Sunday afternoon at our cosy 'tea-corner' after a few hours of my hard work and sweat-it-out. The cake was gone within the day ;)
This will be in my Christmas party menu this year.
Chocolate Kek Lapis
Recipe adapted from: Agnes Chang Baking Made Easy
Indonesian Kue Lapis
Ingredients A:
450g tinned butter (Golden Churn)
11/2 tbsp condensed milk
270g icing sugar - sieved (reduced to 200g)
Ingredients B:
15 egg yolks mixed with 1 tsp vanilla essence
Ingredients C:
120g Cake flour
15g Cocoa Powder
Ingredients D:
5 egg whites
Ingredients E:
50g mini choc-chips
Method:
1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy. Add Condensed milk and beat to combine. Set aside.
2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved cake flour.
3. Whisk whites till stiff. Gently fold whites into step 2. Divide batter into 2 portion. Add sieved cocoa powder into one of them, mixed to combine.
4. Spread 1 thin layer of plain cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick and press. Spread another thin layer of cocoa batter, sprinkle some chocolate chips on it, bake on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.
5. Remove and leave to cool. This cake tastes better after keeping for one day.
Note:
While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass or lapis presser. This is to ensure all the layers are flat and nice. You can also brush a little melted butter over each baked layer to keep the cake moist.
If you want the layers to be even and neat, weigh the same amount of batter before spreading.
These look fantastic. must try...
ReplyDeleteI just came back from the shop with some condense milk and 15 eggs..haha..what a coincidence!! I am too nervous to start this lapis as I dont know how to control the oven, some said grill some said bake. I saw yours only the 1st and last layer to use bake the rest using grill... really quite confusing. I have never experience doing this lapis before ..wish me luck!!
ReplyDeleteYours looks fantastic!! Well Done!!
Woo... Somebody cannot tahan n made this already. Haha... Am I really so bad to tempted u? Love ur servings plate. Are u into collection of all these?
ReplyDeletewow, lovely presentation and beautiful click. Yours looks tempting, I once bake this once a year cos too time consuming.
ReplyDeleteHave a nice day.
eh eh, this is all lapis fault, me too bake the lapis aft reading so many blogs on lapis.
ReplyDeleteI added kahlua, it tasted nice ( only if u like coffee) Actually i bought all the ingredient again, but think twice n changed my mind.- I don't want to be kill by all these egg yolks. C: Yours look gd.
Ady: yes kek lapis is nice, addictive too;)
ReplyDeleteNice lapis.. love it ^_^
ReplyDeleteHelena: welcome to the lapis club haha... Actually, whether it's bake or grill, it very much depends on your oven functionality and control of heat. If u understands your oven, u should be able to control the heating element for baking lapis. As different oven built differently with options like grill or fan. Just remember as you bake more layers, you have to watch out the top heat. Another tip is, if you are afraid the bottom layers being dry, you can put a tray of water inside the oven to provide the moisture. Hope this helps. Let me know if you need further assistance. Happy lapis baking.
ReplyDeleteJane: Jane ah Jane, you are my source of influence, good one tho. Next, I want to try your butter croissant. That one I also study very long Liao. Every time make me buai tahan :p Yes, those are part of my collection. I love English tea setting, serve with good pot of English tea, some pastries on tier plates, scones, oh sooo nice ;)
ReplyDeleteAmelia: thanks for your compliments;)
ReplyDeleteYHL: Angie, I'm thinking of coffee lapis too! Yalor, this cake uses so much yolks, so much work but so nice to eat :p With this lapis mood going round, most likely I will still try out a few more.
ReplyDelete爱丝特： 谢谢你的赞美：）
ReplyDeletehahaa...is there a lapis club? I want to join in!
ReplyDeleteYour looks lapis kek so pretty with that tea set makes me want to grab one piece thru my screen :DD
Ann: welcome you to our lapis club lol! I'm sure if you bake lapis, yours will be just as beautiful! Faster faster har:p
ReplyDeleteThank you very much for the advise. I will definitely try to make this tomorrow morning as I have 2 days off coming up ..yeah!... If that is successful I will be granted a lapis club membership! Thinking of the gold club membership I will try harder haha!
ReplyDeleteThis looks yummy but I've never attempted this before, too labour intensive. Yours look very appealing and neat.
ReplyDeleteLovely....I see you have shifted from cross stitching to baking. :)
ReplyDelete