I change my mind las minute to give a try on this recipe from Bisous A Toi. As this layer cake use much lesser butter then the usual traditional kueh lapis. Therefore, i kept my one tin of golden churn butter in the fridge. This cake is full of favour, soft, but not very wet must be due to butter.
Ingredient:
(A)
250g butter
150g sugar ( i reduced to 100g)
14 yolk
5 tbsp condensed milk
(B)
150g sugar ( i reduced to 100g)
7 egg white
1/4 tsp cream of tartar
(C)
160g hong Kong flour
40g holick
1 tsp baking powder
(d)
1/4 tsp yellow coloring + 1/2 tsp vanilla essence
1 tbsp mocha latte paste
2 tbsp cocoa powder + 3 tbsp hot water
Pre heat over at 175C for 15 min using 8x8 pan
Method:
(A) whisk it till white and creamy, add in yolk one at a time and continue to whisk till well combined, set aside.
(B) in another bowl, whisk white and sugar a little at a time till soft peak
(C) flod in carefully sifted flour, holick and baking powder into A
- Divde batter into 3 portion each 350g
- Every layer bake 7 min using upper fre grill
- Grill all the chocolate portion 1st, continue your mocha portion and lastly yellow portion
- Bake last layer using upper and lower fire for 15 mins.
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