Wednesday, March 23, 2016

苏拉巴亚夹心蛋糕 Surabaya Layer Cake

Indonesia is famous for its Lapis Legit (Sweet Layer) cakes, which was originally developed and brought into the country during the Dutch colony. Over the years, the cake has further developed into many variations localized version. Unlike traditional lapis legit cake which is more time consuming to make, Surabaya lapis cake only have 3 cake layers to work on.  

As compared to the traditional lapis leg, this cake yields a softer texture,  as the entire cake base is sponge cake. Whatever the case, both type of cakes are yummy cakes with its own baking methods and characteristics.

Surabaya Layer Cake

Ingredients 材料
150g Eggs 全蛋
410g Egg Yolks 蛋黄
190g Castor Sugar 幼糖
1-1/2 Tsp Ovelette 乳化剂


100g Cake Flour 蛋糕粉
23g Milk Powder 奶粉
30g Corn Flour 玉米粉
1 Tsp Vanilla Bean Powder 香草粉


200g Unsalted Butter 无盐牛油 (melted 溶化)
100g Salted Butter 咸牛油 (melted 溶化)
3 Tsp Condensed Milk 炼奶
1-1/2 Tbsp Cocoa Powder 可可粉
1-1/2 Tsp Chocolate Emulco 可可膏
3 Tbsp Warm Water 温水


Strawberry Jam 草莓果酱

Directions 做法

Preheat oven to 180C degrees.

Grease and line 3 pcs of individual 8 inch square baking pan. Set aside.

Combine together ingredients (B) into a bowl and sift till even. Set aside.

Combine (D) into a another bowl and stir till dissolved. Set aside.

Heat up all butter into a saucepan with double boiler till dissolved.  Set aside to cool before using.

Transfer ingredients (A) into the bowl of a stand mixer with whisk attachment, beat until thick and fluffy.

With the mixer on low speed, add in sifted flour mixture (B) and mix well.

Add melted butter mixture (C) into the mixer in 3 batches and mix well after each addition. Add in condensed milk to combine.

Divide batter into 3 equal portions. Fold chocolate mixture (D) into one of the portion till incorporated.

Transfer the 3 portions of batters into each separate pans. Use the back of the spoon to level the surface.  Bake the cakes in the preheated oven for 20 mins until cooked.

Turn out the cake onto a cooling rack and allow to cool completely before assembling.

To assemble, place one vanilla cake layer onto a cake board.

Spread the top with strawberry jam. I ran out of this jam hence I used dark apricot jam. 

Place the second cake layer with the the chocolate layer. Spread the top with strawberry jam.

Cover the last cake layer over the cake.  Lightly use palm to press down the layers.

Trim the edges and serve.

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

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