Sunday, January 1, 2017

咖啡燕菜千层糕 Coffee Agar Agar Layer Cake

Happy New Year!

Beginning a new chapter to more exciting kitchen ventures and a big thank you to all the great bloggers and Facebook supporters who truly inspires me since I started learning baking 3 years ago. There are still so much more to learn and let's motivate experiment and to share out better recipes.

Here is an adapted recipe from Alan Ooi's "In Love With Cakes".

Coffee Agar Agar Layer Cake

Ingredients 材料
175g Salted Butter 咸奶油
125g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
175g Self Raising Flour 自发面粉

825ml Water 清水
140g Brown Sugar 红糖
5 Tsp Agar Agar Powder 燕菜粉
3 Tsp Instant Coffee Powder 即溶咖啡粉
2 Tsp Chhocolate Emulco 巧克力香精

400ml Coconut Milk
400ml Water 椰浆
110g Castor Sugar 细砂糖
100ml Fresh Milk 鲜奶
50g Corn Flour 玉米粉
1/3 Tsp Salt 盐
2 Tbsp Agar Agar Powder 燕菜粉

Method 做法

Preheat oven to 180C degrees. Grease and line a 24x24cm baking pan.

In a mixing bowl, cream butter and sugar (A) until light and fluffy.  Add vanilla extract to combine.

Gradually add eggs (A) in 3 additions and mix until even before adding another.

Sift in flour (A) and lightly fold to combine. Pour into prepared mould.

Bake in a preheated oven at 180C degrees for 22-25 mins until baked.

Unmould cake and leave to cool on wire rack.

Combine (B) into a saucepan and cook while stirring until boil. Transfer cooked mixture into a deep 22-23cm square baking pan and leave until 80% set.

Repeat the same process by boiling (C) in a saucepan. Pour over the almost set coffee layer and leave till 80% set.

Trim the baked cake (A) layer and assemble over the coconut milk agar agar (C) layer. Gently press the sponge cake (A) onto the agar agar layer.

Allow to cool before chilling the cake in the refrigerator.

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

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