Never thought in million years that I would be able to make this cake but thanks to Kak Faezah, I managed to produce this lovely cake and believe it or not the children finished it in 2 days. Kak Faezah gave us (..a bunch of lovely ladies..) a crash course at her house about a month ago and when I saw the way she made it.. I told myself.. I don’t think I can do it because I am not a very patient person. Having said that, there a times that you need to push yourself and believe me.. it really paid off. In sha Allah.. will be making many more of this type of cake hehehe.
I had asked Kak Faezah if I can post the recipe and she totally said YES.. Thanks again kak. May Allah repay you for your kindness and generosity. Here is the recipe..
- 500g butter
- 1 tbsp condense milk
- 1 tbsp vanilla
- 1 tbsp golden syrup
- 250g caster sugar
- 150g flour
- 6 tbsp ground almond
- 1 tbsp custard flour
- 1 tbsp ovellate
- 6 whole eggs
- 19 egg yolks
- 1 tsp layer cake spices/spekkeok (you can add a bit more but I do not want my cake to have too much “rempah” taste)
- Pre-heat the oven to 180° C. Line a 9″ X 9″ square tin with baking parchment and grease your baking tin well.
- Cream ingredients A until pale and fluffy. Set aside.
- Place all ingredient B in a big mixing bowl and beat at high speed until very fluffy and tripled in volume.
- Add mixture A into mixture B and mix well.
- Pre-heat your greased baking tin in the oven for few minutes. This will make it easier for you to spread the batter as the batter will spread/melt nicely in the hot baking tin.
- Pour 100g of batter into your prepared pan, spread with a spatula and bake for 3-5 minutes or until the top is nicely browned.
- Remove your pan from the oven, switch to top heat/grill only.
- If you see any air bubbles on the cake, poke them with a toothpick and flatten the layer with a spatula or fondant presser.
- Brush each cooked layer with butter before adding the next layer.
- Pour 80g of batter into the hot tin and grill it until it is browned. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. The colour of the crust should be medium brown. Mine took about 1 min 40 sec for each layer to cook.
- Repeat the process (pour batter, grill, press) until you’ve used up all the batter. Once the last layer is browned, switch off the top heat/grill and set the oven to 180° C. Cover the top layer with aluminium foil and bake for another 10 minutes using only the bottom heat.
- When done, remove the cake from the baking tin and invert onto a cooling rack. Let the cake cool completely before slicing.