Friday, December 18, 2015

摩卡千层蛋糕 Mocha Lapis Legit

It's been a while since my last attempt on making Indonesia lapis cake. The previous attempts did not yield the outcome as what I hoped and this time round I was determined to seek another recipe until I find the right one. So I did.

All thanks to Bitter Sweet Spicy for her wonderful lapis cake recipe that boost up my confidence is making lapis cake. Her arrays of lapis legit cake look so tempting and all out there for everyone to try. 
非常感恩于博友Bitter Sweet Spicy 无私般的分享她多种无失败的多项印尼千层蛋糕食谱, 我才能再次找回信心来制做千层蛋糕。你若有兴趣可以过去她的博客看看及尝试不同类的千层蛋糕食谱

The 6 long hours of preparation and baking sure paid off for me this time. The cake turned out beautifully and taste like commercial made ones. 

Mocha Lapis Legit
(Recipe inspired by Bitter Sweet Spicy)

Ingredients 材料
1 Tbsp Powdered Drinking Chocolate 巧克力粉饮料
1 Tbsp Instant Coffee Granules 速溶咖啡冲剂
2 Tbsp Hot Water 热水

500g Salted Butter 咸牛油
150g Sweetened Condensed Milk 甜炼奶
2 Tsp Vanilla Extract 香草精
100g Castor Sugar 细糖
65g Low Protein Flour 蛋糕粉
25 Egg Yolks 蛋黄

Directions 做法

Preheat oven on top grill mode at 180C degrees.

Cut butter into small cubes and transfer into a mixing bowl. Set aside to soften at room temperature.

Grease and line the bottom part of an 8x8 inch cake mould.

Combine ingredients (A) till evenly mixed.

Cream the butter until smooth. Add in condensed milk and vanilla extract. Set the stand or hand mixer on medium speed, cream the butter until pale and creamy. Set aside.
用搅拌器把牛油打松,加入炼奶和香草精。 继续把材料以中速拌打至蓬鬆泛白。搁置待用。

In another separate mixing bowl, combine egg yolks with sugar and whisk until pale and thick while leaving a trail when the whisk is lifted.

Fold in beaten butter with a spatula or hand whisk till incorporated.

Sieve in flour and fold until well blended.

Heat up the cake mould in the oven.

Equally divide cake batter into 2 portions. One portion to fold in with the chocolate mocha (A) mixture with the other portion to remain as it is.

Scoop 2 big spoonfuls of the plain batter into the heated cake mould. Swirl the mould around to allow the batter to melt and evenly spread around the mould.

Transfer the cake pan to the upper grilling / baking tray of the oven and grill at 8-10 mins until the layer turns golden brown.

Remove cake pan from oven. Use the back of a spoon to press and level out the cake layer. Scoop another 2 big spoonfuls of the plain batter into the cake pan. Grill it for 8-10 mins as per the earlier indicated instructions.

Repeat the same process with another 3 to 4 layers of the plain batter. Thereafter, start applying the mocha batter for the subsequent middle layers until finish.

Again, repeat layering and grilling the balance plain batter into the cake pan until completed.

After spreading the last layer, switch the oven to bake mode and bake the cake in the middle tray at 180C degrees for 8-10 mins.

Unmould cake and allow to cool on cooling rack. Best eaten on the following day onwards.

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

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