Friday, 13 August 2010
Layering the Lapis....Kek Lapis Prune!
Hmmm...after I stumbled upon Rima's blog....she bakes beautiful and gorgeous cakes, my eyes and heart were set on baking kek lapis. So after I studied (almost everyday!) her post on Kek Lapis Prune at here( http://www.bisousatoi.com/2010/05/prune-layer-cake.html ), I made a quick dash to Cold Storage yesterday during lunch to get eggs, mixed spice, ovalette...couldn't find HK flour, so I opted for superfine flour. And the rest of the ingredients were already available at home. Why I chose this recipe? It is my husband's favourite, we order this cake from my baking sifu Safura almost every year! Also, having golden syrup, using Golden Churn butter and condense milk in the ingredients....this cake must taste like the ones that I got from Kuching that day!
And so, the quest to layer began after hubby and children left for terawikh prayers....
250g butter (I used canned Golden Churn...yummeh!)
80g condense milk
1 tsp mix spice
1/2 tsp vanilla powder (I also added another 1 tsp vanilla extract)
80g golden syrup
15 egg yolk (my!)
3 egg whites
120g castor sugar
80g superfine or HK flour
1 tbsp ovalette
20ml cold water
a few drops of yellow colouring
150g pitted prunes (I used 220g...also yummeh!)
melted butter (sinful!)
1.Grease a 8x8x4 pan, preheat oven at 180C
2.Whisk A on high speed until thick and creamy, set aside.
3.In another bowl, whisk B on medium speed until thick and fluffy.
4.Add butter mixture (A) into egg mixture (B) and continue to whisk until well incorporated, do not overbeat!
5.Add in yellow colouring.
6.Separate batter into 10 portions, about 90g each...I didn't, but ensured that I weighed a 90g batter (sometimes terlebi 100g tee hee...) for each layer!
7.Spread a portion evenly into pan, grill for about 7 minutes or until golden.
8.Remove from oven and press cake layer to remove excess air...I didn't press enough, so there were air bubbles in the layers....dang! Brush layer with melted butter and spread another portion of batter over the cooked layer, titlt pan to level batter and arrange flattened prunes onto batter. Grill for 5 minutes or until golden.
9.Repeat process 7 and 8 until batter is finished.
10.Bake last layer using upper and lower heat for a further 10 minutes, and use aluminium fli top cover the top so as to prevent the top from turning too dark.
Husband wanted to ngap the cake after it was ready, ie after he returned from his solat....he he tak boleh....I had to let it cool .....so, this morning during sahur......wah! It was a treat for him and me...the taste of the cake, the moist, the rempah, the sweetness....all just perfect! The only eye sore that I got was due to the air bubbles and the uneven layers....yelah, ada yang 90g ada yang 100g....but anyway, it was an attempt all worth baking for....will make this again for Eid, woo hoo! Thank you Rima for sharing this recipe!