Monday, February 22, 2016

咖啡兰姆千层蛋糕 Coffee Rum Lapis Legit

Another yummy cake recipe adapted from Patricia Lee's 'Delicious Nyonya Kueh and Desserts' .

又再次与你分享一道美味的千层蛋糕食谱取自Patricia Lee 的娘惹风味糕点

Coffee Rum Lapis Legit

Ingredients 材料

220g Unsalted Butter 无盐牛油
220g Salted Butter 咸牛油
200g Condensed milk 炼奶
130g Cake Flour 蛋糕粉
1 Tsp Mixed Spice 混合香料
2 Tsp Rum 兰姆精 or Vanilla Extract 香草精

21 egg yolks 蛋黄, room temperature 温室回温
100g Castor sugar 幼糖

8 Egg whites 蛋白, room temperature 温室回温
50g Castor sugar 幼糖
1 Tsp. Cream of tartar 塔塔粉

2 Tbsp Instant Coffee Granules 即溶咖啡精
1-2 Tbsp Hot Water 滚水

Method 做法
Pre-heat the oven to 200° C.

Combine and sift together floor with mixed spice. Set aside.

Cut butter into small cubes and allow to soften to room temperature in a mixing bowl.

Combine (D) until dissolved. Set aside.

Grease the bottom and sides of an 20cm square cake pan. Line the bottom with parchment paper.

Cream the butter until light and fluffy. Gradually add in condensed milk to incorporate. Add rum or vanilla till evenly combined.

Sift the sifted flour and spice mixture over the creamed butter mixture and switch the mixer to low speed to incorporate. Set aside.

In another mixing bowl, whisk the egg yolks until frothy. Add in sugar and continue to beat the eggs till thick and doubled in volume.

Transfer the beaten egg yolks mixture into the butter and condensed milk mixture and mix until well combined.

In a dry and grease free mixing bowl, whisk the egg whites until frothy. Add sugar and continue whisking till thick. Add in cream of tartar and continue whisking at high speed till stiff peaks.

Transfer 1/3 of the beaten egg whites to the cake batter and fold to incorporate. Fold in the balance beaten egg whites in another 2 additions.

Equally divide the cake batter into 2 portions. One portion to remain original while the other portion to mix with the coffee mixture (D).

Place the prepared cake pan into the preheated oven and heat for 2 minutes.

Remove cake pan from oven and add in 4 Tbsp of the original flavored cake batter. Level the top with spatula before transferring it back into the oven. Bake in the middle rack for 5-7 minutes until the top is nicely browned.

After the first layer is baked, switch the oven to top grill mode.
当第一层的蛋糕烤熟后, 将烤箱转移去烧烤模式。

Add the same amount of coffee batter for the second cake layer. Spread the top evenly and grill for 8-10 mins until the layer is fully cooked before adding on the subsequent layer.

After grilling, firmly press each layer with a lapis press or with the back of a spoon to evenly flatten the cake.

Alternate between the 2 cake batter and repeat the process (pour batter, grill, press) until all batter has been used up.
重复以上的步骤(勺入面糊,烧烤,压面)至到蛋糕糊用完为止。 As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast.

When done, invert the tin onto a cooling rack. Let the cake cool in the tin before slicing.

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

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