传统印尼千层蛋糕 Traditional Indonesian Layer Cake

Bought a book during my recent trip back from Malaysia on the making of various types of layer cakes. The title of the book "Layer Cakes : Baking With Love" by Evon Kow hold a wide collection of layer cakes recipes from French Mille Crepes, Indonesian Layer Cakes, Layered Kuihs, Pastries and many other types of desserts.

我上两个月前回马来西亚时购买了一本烘焙食谱里面所记载的全是有关不同千层糕和蛋糕类的甜品点心。这本书的标题是"千层蛋糕 : 铺陈幸福的感觉" ，作者是高月云。书里面有记载着法国米勒煎饼蛋糕，印尼千层蛋糕，蒸分层粿，糕点等多种类型的甜点蛋糕层收集的食谱。

I had wanted to try making this cake for some time as I find it a real test towards my patience, taking hours to complete layers by layers. And so I did.

我本想尝试制作这个蛋糕有一段时间了，因为要花上数小时一层一层的慢慢烧烤对我来说真是一个耐心考验。最后，我还是屈服了自己硬着头皮下手做了。

As I was not familiar with using grill mode with the oven, I wasn't patient in waiting for each layer to set completely before creating another. I ended with an overly compact layered cake. Lesson learnt from this experience....... patience patience and more patience.

由于我不熟悉使用烧烤模式的烤箱，我没有认真和耐心等待每一层定型就速速加上另一层。结果这原本应该鹏涨多层的蛋糕却被我缩扁过于结实了。从这个经验所学到的教训.......耐心，耐心，再多耐心。


传统印尼千层蛋糕 
Traditional Indonesian Layer Cake

Ingredients 材料 (A)
400g Whole Eggs 全蛋
500g Egg Yolks 蛋黄
300g Castor Sugar 幼糖
2 Tbsp Ovalette 乳化剂

Ingredients 材料(B)
200g Self Raising Flour 自发面粉

2 Tsp Mixed Spice 混合辛香科

Ingredients材料 (C)
500g Butter 有盐室温软化奶油, soften at room temp
4 Tbsp Condensed Milk 炼奶


Directions

Preheat oven to 200C degrees. 

把烤箱预热至200℃度.

Grease and line a 22x22x7cmD square baking pan and heat the pan for 2 mins prior to baking. 
取一个22x22x7cmD四方蛋糕模，抹油后垫上烘焙纸，放入预热烤箱内烤热2分钟。

Combine ingredients (C) in a mixing bowl and cream the butter until fluffy. Set aside.

将材料（C）的软化奶油和炼奶放入搅拌碗内，打发至松发。搁置备用。

In the bowl of a stand mixer with whisk attachment, beat all ingredients (A) until thick and fluffy.  

再将材料（A）的所有原料混入另一个搅拌器的碗中，以打蛋器配件用高速度搅拌至浓稠和松发。 

In a separate bowl, combine sifted flour and mixed spice. Gently add the sifted dry ingredients into the egg mixture (A) and continue whisking on medium low speed until well combined.

把材料（B）过筛好的自发面粉和混合辛香料混入另一个碗， 轻轻地倒入鸡蛋糊（A）内， 继续搅拌至均匀。

Lastly mix in the butter mixture on low speed in 3 batches. Beat well after each addition.

把打发的奶油分三次加入蛋糕糊，以低速拌匀。

Place the empty baking pan into the preheated oven for 2 minutes. 

将烤模放入预热烤箱烤热2分钟。

Set the oven to grill mode. Spread 3-4 Tablespoons of batter evenly into the bottom of the baking pan.

把烤箱转去烧烤模式。均匀倒入3至4大汤匙面糊进烤模底。 

Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned.

倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀放入烤箱，烤至熟和转褐。

Continue to spread 3-4 tablespoons of cake batter evenly by tilting the pan. Its like frying an omelette evenly on the frying pan. Repeat the steps until the batter is all used up.

继续舀入3-4打汤匙面糊，依序烤完所有面糊即可。

Set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10 minutes before  removing the cake from oven.

最后一层将烤炉改调至180℃度（上下火）烘烤10分钟取出。

Tips 技巧:

Always keep the cake surface 7-8 inches away from the grill. Adjust level of oven rack when necessary.

将蛋糕模放入烤炉的中下格。确保蛋糕表层离导热管约7-8寸. 可自行调节烘烤架的高低度。

Cover the top with aluminum foil if the cake surface browns too early during the last 10mins of baking.

在最后10分钟时间内，若蛋糕表层上色过快，可盖上一张锡箔纸以防烤焦。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours