Wednesday, July 29, 2015

香兰千层蛋糕 Kek Lapis Legit Pandan

My last attempt at making the traditional Lapis Legit cake did not turn out to what I hoped hence I decided to try another recipe source from Bitter Sweet Spicy. From what I saw from her blog, she makes beautiful Indonesian layer cakes and has years of good experience making such cakes.
上个月我因对所採用的印尼传统千层蛋糕配方效果欠满意,今次便选择採用Bitter Sweet Spicy博客里的千层蛋糕食谱尝试看看。从她的博客里所呈现的多种千层蛋糕照片与博客追随者的评论可见,Bitter Sweet Spicy对这类的蛋糕却有浓厚的经验。

A traditional Indonesia Lapis Legit Cake is usually packed with large amount of butter fats, sugar and eggs into in 1 average size cake. Hence I always shy away from them until recently I decided to at least try making once for my photography project. Yup, it was indeed a long and tedious process taking me almost 4 hours to complete.
由于制造千层蛋糕採用大量的牛油脂,糖和鸡蛋于一个蛋糕内, 这些年以来我都一直没想尝试试作。但为了寻找摄影提材最后还是选上了这个高脂多糖的蛋糕 :P 整个蛋糕的制造过程却是辛苦即花时间整整用上了四个小时

This recipe from Bitter Sweet Spicy produces a moist and softer textured cake, since the entire cake only use egg yolks. No egg whites required. This was truly shocking for me when I already dislike the idea of using 20 full eggs for my last recipe. This recipe calls for 30 egg yolks! 
Bitter Sweet Spicy  食谱所制造出来的蛋糕润柔即有质感,我想是因为整个蛋糕只採用(大量)的蛋黄。当我在上回的千层蛋糕里採用了20粒全蛋时,心里已觉得过份,谁知这个食谱仅是採用33粒蛋黄不须蛋清更是惊讶!

Ironically, I adjusted the recipe by adding 10% extra ingredients from the original source to make mine. This is to compensate the bigger cake pan I had against the proposed smaller size baking pan the author indicated.


Kek Lapis Legit Pandan
Recipe source Bitter Sweet Spicy

Ingredients 材料
500g Salted butter
 室内回温有盐奶油 softened at room temp
42g sweetened condensed milk

1 tsp Vanilla paste 
33 egg yolks
210g caster sugar
60g plain Cake Flour 
42g milk powder
a few drops of green colouring
1 Tbsp Pandan essence 
2 Tsp Lapis spice powder 千层蛋糕混合香料粉

Method 做法

Preheat oven to 190C degrees. 

Grease and line a 8x8-inch square baking pan and heat the pan for 2 mins prior to baking. 

Combine butter, condensed milk & vanilla paste / essence in a mixing bowl & cream until pale and fluffy. Set aside. 

In the bowl of a stand mixer with whisk attachment, beat egg yolks & sugar until thick & fluffy. Add in sifted flour and milk powder & mix till well blended. Then add in creamed butter in 3 batches & continue mixing until well combined. 

Transfer out 1/3 of the cake batter and mix it with green colouring & pandan essence. Add Lapis spice powder to the  remaining batter and mix well. 


Spread 3-4 Tbsp of Lapis Spice batter into preheated cake pan. 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. Remove pan from the oven & press the top of cake using the back of the spoon. Continue the same process for the second layer. 


Spread 3-4 Tbsp of the pandan batter into the pan and spread evenly. Transfer it back to oven and continue the same grilling process as per the earlier layers. Once the pandan layer is thoroughly cooked, remove pan from oven and continue baking another 2 layers of lapis spice layers and follow by 1 layer of pandan layer. Repeat the process until until finish. 

After grilling the final layer, set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10-15 minutes before  removing the cake from oven. This will help to fully cook those very moist lapis cake and also reduce the wetness. 


No comments :


Related Posts Plugin for WordPress, Blogger...