Monday, March 21, 2016

巧克力印尼千层蛋糕 Lapis Legit Chocolate

This is my 5th attempt making Indonesian layer cake and I can see the outcome getting better. All thanks to this great recipe and the many hands-on experience in making such cake.

Lapis Legit Chocolate

Ingredients 材料
300g Unsalted Butter 无盐牛油
200g Salted Butter 咸牛油

1 Tbsp Ovalette 乳化剂
4 Tbsp Sweetened Condensed milk 炼奶

2 Tsp Pure Vanilla Extract 香草精

200g Self Raising Flour 自发面粉
1 Tsp Mixed Spice 混合香料

21 egg yolks 蛋黄, room temperature 温室回温
165g Castor sugar 幼糖

8 Egg whites 蛋白, room temperature 温室回温
45g Castor sugar 幼糖
1 Tsp. Cream of tartar 塔塔粉

2 Tbsp Cocoa Powder 可可粉
2 Tbsp Water 清水

1 Tsp Chocolate Emulco 巧克力膏

Method 做法

Pre-heat the oven to 180° C.

Combine and sift together floor with mixed spice (B). Set aside.

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

Combine (E) until dissolved. Set aside.

Grease the bottom and sides of an 21cm square cake pan. Line the bottom with parchment paper.

Cream the butter and ovalette until light and fluffy. Gradually add in condensed milk to incorporate. Add 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 lightly whisk to combine. 

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 chocolate mixture (E).

Place the prepared cake pan into the middle level of a preheated oven and heat for 2 minutes.

Remove cake pan from oven and add in 4-5 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 chocolate 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 with the original batter.

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.

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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