WATER MELON LAYERED CAKES

Whenever I saw people posting water melon cakes or cookies,I weren't interested but just admired their creativity and hard work.Lately,I don't know why I suddenly became very interested and had tried to make this water melon layered cake.
I wanted to use raisins instead of the chocolate chips for the seeds,but I don't have raisins at home,so I just used chocolate chips.I'm very pleased with my cake.

Perhaps next time I'll use raisins.


INGREDIENTS;

10 Eggs
500G Golden Churn butter
200G caster sugar
300G Hong Kong flour
1 small tin kaya
1 small tin condensed milk
50G santan/coconut cream
1Tbsp ovalette
1Tsp vanilla essence
1 botol chocolate chips
2Tbsps of cocoa to mix with the red batter

Red,Yellow and Green colouring

METHODS;

1.  Preheat oven to 200°C.Line an 8"x 8" baking tray with greaseproof paper on the bottom        and lightly grease the sides with butter.
2.  Beat butter,sugar,vanilla and ovalettes till creamy and fluffy using high speed.
3.  Add in eggs one by one till well combined.
4.  Switch the beater to low speed and add in the milk,kaya and santan/coconut cream. 
    Beat again till all are well-mixed
5.  Add in the flour in batches or slowly(bits by bits).Mix well.
6.  Divide the mixture into 3 portions:
   
     Using the soup ladle,
   
     Portion 1-Scoop up 3 ladles-Add in green colour

     Portion 2-Scoop up 2 ladles-Add in yellow colour

     Portion 3-The rest of the portion add in red colour and cocoa powder

7.   First layer,set the oven to top and bottom heat.

8.    Pour the first layer of green to the baking tray.Spread it evenly.Grill with top and bottom heat for about 7 mins or when it turns slightly brown.Take it out from the oven
     .
9.    Change the oven setting to top heat only and pour in the second green layer,third green layer,then  first yellow layer,then second yellow layer,and follow by  the red layers till all the 
layers are used up.Flatten each layer with a flattener.If no flatterner,use the bottom of  a glass.
This is to ensure that no wind are trapped inside and that the cake are level and nice.Each
 layer of red must put in some chocolate chips as the seeds.
10.  After all layers are baked,cool on a wire rack.When cooled,cut into water melon shape.

Kek Lapis Strawberi/Strawberry Layered Cake

The kek lapis that I'm making here is strawberry flavour.According to my friend who gave me this recipe,said i can put in any flavours/paste that I like.Be it pandan,strawberry,orange,yam or colours if you prefer no flavour.I've altered the recipe a bit.I less the sugar from 250g to 220g,and 4tbsps of condensed milk from the original recipe of only 4tsps condensed milk.I prefer more condensed milk to more sugar.Both are sweet.You can stick to the original recipe if you want more sugar and less condensed milk. Please use golden churn butter.Happy Baking!

INGREDIENTS;
10 egg yolks
5 whole eggs
220g sugar
145g Hong Kong flour or plain flour will do too.
30g ovalette
500g butter
4 tbsps condensed milk
1/2 tsp vanilla essence
1-2 tsps strawberry paste
Method:
1. Beat butter and half of the sugar until creamy.Add in condensed milk and vanilla essence.
2. Beat ovalette,eggs, and half of the remaining sugar until smooth and creamy.Add in the flour and mix
well at low speed.Add in the butter mixture until well-combined.
3. Divide the batter into 2 portions.1 portion,add in strawberry paste and the other leave it plain.
4. For the first layer,set the oven to top and lower heat at 200°C until the top of the cake turns brown.Then,for the second layer,adjust the oven setting to only the top heat and grill layer by layer with alternate colours until all are used up.
NOTE: For every layers,press the cake with a flatterner.If you don't have a flatterner,you can use the bottom of a glass to press or pork with a fork before putting in the next layer. Happy Baking!

Yolkless Kek Lapis/Layered Cake

This is just insane,making from 9.30 pm till 1.40 pm.Start late,finished up late.

















When I think of I want to bake,I go for it.No patience one,except last night I put 

on concentration and patience in baking my layered cake.Patience and patience

of baking layer after layer.You need to be patient in making kek lapis.

Best of all,this cake has no egg yolks,using only egg whites.My intention was to make black and white layer,but I can't find any black colouring.so I just use the coffee with creamer and added melted chocolate chips into it for the brown layer.

Although some layers are not even,but I feel happy that this cake is not dry.It's moist,soft and buttery.

Somehow it is oily too,don't say I didn't warn you.Most kek lapis are oily.That depends on what type of butter you are using also.

This is only half of the recipe,For full recipe,you have to double it.

Ingredients:

250g soft butter

2 tbsp kaya

2 tbsp. horlick

25g milk powder

380g(from 12 eggwhites,medium size,yours may varies depend on you egg size)

160g sugar

5g ovalettes

60g Hong Kong flour

small packet of 3-in-1 instant coffee(or 2 tbsps coffee essence)

60g chocolate chips(melted in double-boiler)

Method:

1) Cream butter until creamy.Add in kaya and Horlicks.Beat well.

2) Beat egg whites with sugar,then add in ovalette and beat until stiff.Add in hong kong

    flour,milk powder and mix well.

3) Combine butter mixture with egg mixture.Stir well.

4) Divide into half,adding one half with coffee and melted chocolate chips.

5) Bake layer by layer in preheated oven 180°C  till all are used up.Each layer about 6-7

    minutes or until top are brown in colour,then pour in the next layer.(use top heat only)

6) Let it completely cool before cutting.

Kek Lapis Indonesia

This is yet another attempt to make this Indonesian Kek Lapis(layer spice cake)This is the third attempt and I finally did it.The first was many years ago when I still do not know what grilling cake was all about,that I baked it layer by layer until the whole cake burnt using the conventional gas oven.Back then,I couldn't think of cakes can be grilled the same as grilling chickens on a bbq stand.It was later that I knew of a convection oven for grilling this special cake using only top heat.This type of oven has a top and lower heat.The top for grilling and the bottom for baking.The second attempt to make this layer cake was not so successful because it was a little too dry.(not getting used to the convection oven yet)After two attempts,I gave up.And now,at last,I decided to try making the spice kek Lapis again for the third attempt.Yipee!It was a success.Spending three hours and it was well worth it!

I made it a little thicker as I was a little bit lazy today to make thinner layers.The recipe that I used now have changed and is much better than the previous version.I adapt the recipe from chefwo blog.Her recipe is also taken from rasamalaysia blog.Give it a try and know that it taste better.I won't be making again because of the large quantities of egg yolks.I'll stick it to once in a year.

Ingredients:

340g butter

2 tbsps condensed milk

20 egg yolks

141g icing sugar

50g super fine flour,sifted with 1.5 tsp all spice(here they used the chinese five spice powder)

2 tbsp brandy(but i opt it out)

Method:

1.Lined the bottom of the pan with greased parchment paper.(I used 7"x7" pan)Preheat oven to 380°F or 195°C.

2.Beat butter and condensed milk till smooth.Leave aside.

3.In another bowl,beat the egg yolks and icing sugar till pale and thick.(Beat till ribbon stage)

4.Fold butter into egg yolk mixture.

5.Lastly,fold in sifted flour in 2 batches until combined.Add in brandy,(if used).

6.Turn the oven to grill function.Put cake pan into the oven for 1 minute.

7.Put a small ladle of batter into the pan and spread evenly.Bake for 5 mins(my oven took 7-9 mins)or till the top is brown.

8.Remove from oven and scoop the same amount of batter for the second layer.Bake each layer for about 7-10 mins till golden brown.Repeat the same process till finished.

9.After the last layer,turn the oven to bake function.Cover top of the cake with alluminium foil and bake for another 5-10 mins.

10.Remove and cool on a wire rack.

Kek Lapis Haw Flakes

 Haw Flakes Layered Cake

Much more simple kek lapis

At least,one of the few kek lapis that don't have many egg yolks,like 25 or 30 .This is a baked,grilled version.In my previous post,I've got the steamed version.Feel free to check it out!

Ingredients:

A

10 eggs yolk

2 egg white

180 g castor sugar

1 tbsp ovalette

75 ml cold water

1 small tin kaya

1/2 small bottle Horlicks (100 g)

250 g Hong Kong flour

300 g butter(in room temperature)

4 tbsp condensed milk

4 packets of Haw Flakes(rectangle)

Method:

Combine together ingredients A in a mixing bowl.

Beat until fluffy.

Then add in flour a little at a time till well combined.

Lastly,add in butter and condensed milk.Beat until fluffy.

Spread the cake tin with greaseproof paper(either 7" by 7" or 8" by 8" cake tin)

Put 4 tbsp of ingredients into the cake tin and spread evenly.Grill on top heat only.When cooked,put another 4 tbsp again and arrange the Haw Flakes on top.Grill until cooked or brown and repeat the same process again until finished and done.Every layer must be pricked  first with a toothpick to dispersed the wind trapped inside.

For the last layer,used only the low heat for a while,then changed to top heat again until brown and finally done.





Colourful Layered Cake

It's the school holiday season and Hor!Hor!Hor!Hor!,"Merry X'mas!Let's baked some colourful cakes for X'mas.I know,I should be making a yule log,but I made this one instead.Yum!Yum!Yum!It's finished  in a day!After spending several hours of baking till past midnight! Making this cake layer by layer is time consuming.Mind you,the ingredients are so big,you can just make half of itI found this recipe from a malay website,written in malay and I tranlated it to english with a little alteration to the recipe.I think this cake taste more like a mooncake.By looking at the recipe,I think one would contemplate or hesitate to make this.It's way too much sweet ingredients added and the eggs are too many,but there are still many people out there willing to try.Let's keep going.
Share!share!share! Sharing is a joy:

Ingredients:

12 eggs

450g castor sugar(i reduce it to 380g cos there are many sweet things added)

450g flour

200g horlick

1 tin kaya(300g)

1 tin condensed milk(397g)

1 packet santan(200)

1 bottle peanut butter(340g)

300g cooking chocolate

1 tablespoon vanilla essence

3 colouring of your choice

Method:

Put all ingredients except cooking chocolate into a big mixing bowl(you need a big mixing bowl)and beat till mix thoroughly.Then divide the ingredients into four equal parts.Put the coloring to each of your choice.(i used purple.green,red)
Put the other portion with melted chocolate.
Steam or grilled on top,layer by layer till finished.

I top-grilled on oven temperature 180 degree celcius on a convection oven.Leave to cool on a wire rack.It's best to cut when the cake has turned completely cool,preferably the next day.

Evergreen Cake/Kek Lapis

The so-called green,green cake

Orange Layer Cake

Adapted from the book Y3K

I kept eating this cake.It was a little sweet/Perhaps I should less the condensed milk or sugar next time.My husband kept eating this too.It was nice!nice! and yum!yam!,but look at the egg yolks.Health conscious people are advised not to eat this a lot.

Ingredients:

A) 350g butter,60g castor sugar

     1/2 can sweetened condensed milk(194g)

     1/2 can kaya(150g)

B) 18 egg yolks,1 tbsp cake emulsifier(ovalette)

C)  140g Hong Kong flour/superfine flour

D)  3 tbsps orange jam, 1 tsp orange essence

      1 tsp orange colouring

Method:

1.Beat ingredients (A) till light and fluffy.

2.In a separate bowl,beat ingredient (B) till creamy.

3.Fold no.(1) and no.(2) together.

4.Mix in ingredients (C) and divide cake mixture into two portions.To the first portion,add in      ingredient(D) and let the second portion natural.

5.Grease and line an 8 inches square baking tin.Scoop 1 ladle of orange coloured cake mixture into cake tin.Level it and bake in a preheated oven at 180 degree celcius on the upper shelf.Check before five minutes is up for the first few layers as different ovens have different heat.Remove whole cake tin.

6.Place a piece of parchment paper on top of baked surface.Use a metal flattener ,press surface all over to remove trapped air bubbles.

7.Scoop in one ladle of uncoloured cake mixture,level it and bake for about 5 minutes.

8.Continue to alternate the two mixtures till ingredients are used up.

Instead of metal flattener ,I used the base of a flat glass.

Horlicks Layer Cake/Kek Lapis Horlick

Horlicks Layer Cake

Ok!My first attempt of making kek lapis using my new oven didn't turned out well.
.Why? It was too dry because I've forgotten to put in the condensed milk.But,can you believe it?The children ate it all saying it was nice.See the picture below of the dry cake.

Last night,I try making my Horlicks Layer Cake again and this time,I made sure to add on everything and the cake turned out nice.It was even more nice on the next morning and I ate it for breakfast.My kids bring it to school.

I grill for about three hours plus.The hours was shorter compare to the first dry cake which took five hours to finished grilling.The reason was because I don't know how to use the new oven yet.I kept adjusting the temperature and the fan.

The recipe was given by a friend of mine.

RECIPE:

10 eggs

450g butter

190g castor sugar

240g flour(Hong Kong flour)

200g horlicks

1 can condensed milk(small can,388g)

METHOD:

Beat butter and castor sugar till creamy and fluffy.Add eggs one by one,beating till well-combined.

Add in milk.Add in flour and horlicks.(mix together first)Fold in 3 batches.Mix thoroughly till well-combined.

Scoop up one small ladle of the batter into a 7" cake tin and grill the cake at 200°C till you see brown colour.(my oven took 10 minutes to grill one piece).Take out from oven and press with a metal flattener to get rid of lumps.Repeat for every layer.Pour in the second layer and spread evenly again tilting the pan.Repeat grilling layer after layer and flattening.When done,cool on a wire rack.

In the original recipe,sugar was 220g but I lessen it to 190g.

Chocolate Peppermint Layered Cake

Chocolate  Peppermint  Layered  Cake

Ingredients:

A)480g butter

    110g castor sugar

B)10 eggs

C)1 can sweetened condensed milk(388g)

     170g self-raising flour(sieved)

D)1/4 tsp peppermint essence

     1 tsp green colouring

E) (mixed together)

     250g cooking chocolate (melt by double-  boiling method)(I once opted  this out cos I have no chocolat at home and it's still fine.

     3 tbsps cocoa powder

    

Method:

1.Beat ingredient(A)till light and fluffy.

2.Add in eggs,one at a timeBeat well after each addition.

3.Add in  a little condensed milk at a time alternating with egg to prevent mixture from curdling.Repeat adding milk and egg until all are used up.

4.Fold in sieved flour a little at a time

5.Divide cake mixture into two portions.To the first portion add in ingredient (D) and further subdivide into another two parts.

  To the second portion,add in ingredient(E) and subdivide into another two parts.

6.Grease and line an 8 inches square cake tin with greaseproof paper.Pour in the first portion green batter and steam over rapidly boiling water till cooked.Pour in the first chocolate batter and steam till cooked.,Repeat pouring in the green batter alternating with chocolate batter until all are used up.Leave the cake to cool before removing from the tin.Cut into desired shape.

This is the best chocolate peppermint cake steamed version. 

You can less the sugar.

Everyone loves this cake. I'm sure you do too.