Is this my first posting in 2016? ..and it is March already? Well.. time surely flies when you are having fun hahaha. Whatever it is I surely want to say Alhamdulillah.. thank you Allah for all the good and the bad things that came my way in 2015… things that make you sad the most is actually a blessing.. coz Allah is giving you a chance to cry and beg for His mercy and guidance.. to make you closer to Him. Kalau happy memanjang, doa lepas solat tu baca macam baca script aje.. tapi kalau time susah tu.. doa dgn penuh emotion.. betul tak?
So.. my very first posting this year I want to start with something sweet, colourful and fattening hehehe.. just look at the amount of butter that it uses. Whatever it is… this cake is truly worth trying… moist and delicious. Thank you to Rima Bisous A Toi for sharing the recipe. You can checkout the original posting here.
700g eggs – abt 12 eggs
1/2 tsp vanilla paste – i didnt hv so i substitute with use 1/2 tsp of vanilla essence
1/2 tsp milk paste – i didnt hv so i substitute with use 1/2 tsp of vanilla essence
325g low protein flour – i use normal flour
300g butter (or butter substitute) – i used 700g normal Lurpak butter
1/2 tsp spekkeok powder
purple, blue, green, yellow, orange and red colour paste
- Preheat oven 160C.. grease 8″ baking pan
- Whisk butter till creamy – put aside
- In another bowl, whisk ingredients A until fluffy.
- Add ingredients B – beat again until blended. Add ingredients C – beat again until blended
- Weigh your batter and divide it by 13 (the number of layers)
- Part 1 (equivalent to 7 layers) – add spekoek powder
- Part 2 (equivalent to 6 layers/divided into six bowls) – add colour paste to each bowl
- Once ready.. pour about 164g of spekkeok batter (plain batter) into your baking pan and bake it for 10mins..
- Change your oven setting to grill mode and pour in purple batter.. this is how the layer should be.. plain – purple – plain – blue – plain – green – plain – yellow – plain – orange – plain – red – plain.
- On the last layer bake it using grill mode until brown changing it to bottom heat and bake a further 5 to 10 mins.
My first Kek Lapis Sarawak
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.
Look at those layers…
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.
Seeing the thin layer of this cake put a smile on my face.