Layering the Lapis...Kek Lapis Cempedak

It has been a sombre Ramadhan...while I think that should be the way, but the feeling inside is very hollow, not complete...losing Azura has impacted us all. I can see sadness in my MIL especially, and my elder ones...Yusof reads Yaassin almost every night for his aunt in Ramadhan. And, my intense baking lately has left me feeling her presence around me...Azura makes the best Tart Nenas, period! Just before Ramadhan, my MIL offered arwah's oven to replace my broken one. I refused for now, bukan tak sudi....but tak boleh...I'll be crying and not baking if I took her oven...and I decided that I would not even attempt making Tart Nenas this year...I'm still mourning.........

Let's just leave me and my feelings that way...the scar will always be there, time can only soothe...a bit...

And, now back to my attempts at kek lapis.....you know, being a Kedahan, kek lapis is very alien to me ...using loads of eggs, yolks are only present in Kueh Bahulu! My encountered with kek lapis was when I married my hubby....about a few years back, we went beraya to his uncle's in JB, and we were served with kek Lapis Prune and this Kek Lapis Cempedak...I fell in love immediately with Lapis Prune, and my husband Lapis Cempedak! And guess what? Hubby has been pestering me to attempt baking kek lapis after I sort of successfully baked the many many Vanilla Cakes! This intensified when I made Lapis Prune and now that cempedak is in season! Dah tak larat dah dengar him asking bila? Bila? Bila? So, last night, I decided to try this recipe from MamaLeza .

This time the layering took longer as the batter was more, I slept at 1! But it was all worth it! Sedap giler was the remark I had during sahur! So, here goes.....

Kek Lapis Cempedak

(A)

500g butter ( I used canned Golden Churn)

1 tbsp vanilla extract (I added a tsp vanilla powder)

(B)

14 yolks

6 eggs

275g caster sugar

2 tbsp ovalette

(C) sift together:

100g APF or HK flour (I used HK flour, yezza!)

1/2 tsp baking powder

(D) blend together:

500g cempedak flesh

150g condensed milk

Method

1. Prepare your oven with top and bottom heat. prepare your cake tin, I used 8x8x3.

2.Beat A for about 3 minutes, set aside.

3. Beat B until light and fluffy, about 10 minutes.....I loved my Kmix for this!

4.Fold A into B until well incorporated.

5.Fold C into the AB mixture, mixing well.

6.Start layering using the flour mixture, use about 90g for each layer, bake using grill heat only.

7.The next layer will be the cempedak paste layer using 2 tablespoon, and spread evenly. Bake this cempedak layer until well dried!

8. And don't forget to press each layer before the next layer to release any air bubble trapped in between the layers! I did mine this time diligently, ha ha!

9. And once all the layers are done....that is about 2 hours later......cover the top of the cake and set your oven to top bottom heat at 150C, bake for another 20 minutes....and the result voila! A house full of the smell of Golden Churn and Cempedak!

Folks,if I (a kaki bangku in baking!) can do this, so do you! Happy trying!