The Most Fragrant Cempedak Cake Lapis – Everyone Will Want More!

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

The cake lapis, a musthave in the goodies spread during Aidilfitri celebrations, now comes in a variety of additions. Here we introduce the cempedak cake lapis where ripe cempedak flesh is blended into puree and mixed into the dough; a thin layer of which will then be arranged on top of every layer of cake during the baking process.

Ingredients

 340 g butter
 15 g condensed milk
 400 g whole eggs
 151 g icing sugar
 100 g superfine flour
 80 g cempedak puree
 80 g cempedak flesh

Instructions

1

Line the bottom of a creased, 7-inch cake pan with parchment paper. Preheat oven to 150°C.

2

Beat butter with condensed milk in a KENWOOD Chef Sense and cempedak puree until smooth. Set aside.

3

In another bowl, beat egg yolks and icing sugar until pale and thick.

4

Fold butter cempedak mixture into egg yolk mixture.

5

Fold in sifted flour in two batches until combined.

6

Switch the oven to the grill function. Set cake pan in oven for a minute.

7

Ladle about 80 gram batter into pan and spread evenly. Bake for 5 minutes, until top is brown. Scatter few slices of cempedak flesh over and pour another ladle of batter over. Bake each layer for about 7 – 10 minutes until golden brown.

8

Once the final layer of the cake is baked, return the oven to the bake function. Cover the top of the cake with aluminium foil and bake for another 5 minutes.

9

Remove and allow to cool on a wire rack.

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This recipe uses Kitchen Machines