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.
Yields1 Serving
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.
- Tags: #kueh
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
