KEK LAPIS KOPI/COFFEE LAYERED CAKE

 

People always requested me to do Kek Lapis Kopi,that is translated in english is Coffee Layered cake.

Before I have made the steamed version of coffee layered,and also the grilled version .Both tasted satisfying.

Enjoy this coffee layered cake for those coffee lovers out there.You can add light or strong coffee to it for your own preference.You can also put coffee granules on top of the last layer before bake and the result is really really satisfying for those who love coffee very much.I use Nescafe.You can use any other coffee for flavour. INGREDIENTS; 10 egg yolks 5 whole eggs 220g sugar 145g Hong Kong flour or plain flour will do too. 30g ovalette 500g butter(preferably golden churn or anchor) 4 tbsps condensed milk 1/2 tsp vanilla essence 1-2 tsps coffee paste or coffee granules mix with 1 tsp water 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 coffee paste/granules/powder and the other leave it plain or colour. 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.Enjoy baking!

KEK LAPIS PRUNE

Since morning I was feeling very excited to make my kek lapis prune or prune layered cake.I love eating prune as much as eating kek lapis prune.The illustrations of kek lapis prune is always attracting me and is pushing me forward to learn to bake the cake.

This is my second time making prune layered cake.I'm sure many of you like prune cake just like I do.They are sweet and sour,but not too sour.Although time is very much consuming and hard,but once you completed making,your effort is much much worth it.When people compliments me,I'm
much much delighted and proud of myself.

After every two layers then I put my prune on top.The prune is cut to half size.

Don't you think I have put too many prunes on my cake? I like it! The cake itself don't smell of eggs like some other layered cakes do because of too much egg yolks.

I was also so busy making other types of cakes and cookies for the Chinese New Year season.

Recipe adapted from the web by Kak Rosnah.

INGREDIENTS;

(A)
10 egg yolks
6 egg whites
225 grams castor sugar
200 grams Hong Kong flour
2 tbsp ovalette
1 tsp vanilla essence
50 ml cold water

(B)
425 grams unsalted butter
4 tbsp condensed milk

1 packet  Sunsweet pitted prunes(cut half)

Cream butter and condensed milk(Ingredients B)until pale and creamy.Set aside.

In another mixing bowl,add in ingredients (A) till fluffy and thick.Mix(1) into (2).Divide into three

times to mix in and blend well.

Preheat oven to top and bottom grill 200°C for 5 minutes.

Spoon 5 tbsps of mixture into the baking tray and spread evenly.Grill for 5-7 mins or until brown.

Take out from oven. Change the oven to top grill  only.

Spoon second layer of  mixture and spread on top of first layer and arrange

prunes on top.Grill on top heat  for 5-7 mins or until it is brown in colour.

Repeat the same process until all the mixtures are used up.(after every layers brown,take it out and top with another layer)(don't forget the prune after every 2 layers)

Leave the cake to cool in the baking tray.Slice and enjoy!

CHOCOLATE CHIPS LAYERED CAKE

KEK LAPIS COKLAT CHIPS/CHOCOLATE CHIPS LAYERED CAKE

 Ok! I did another layered cakes and this time is the choclate chips layered cake.This one shares the same recipe as the Water Melon layered cake.I put in cocoa powder and red colouring for the brownish look.Each layer is top with some chocolate chips.
I spent about three and a half hours preparing this cake for the Lunar New Year.Baked layer after
layer and it's a tedious job.You'll be feeling happy if you made it the perfect layered cake and for this,
I've achieved so far.

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


METHODS;

1.  Preheat oven to 200°C.Line an 8"x 8" baking tray with ungreased baking paper.
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.  Add in red colour and cocoa powder

7.   First layer,set the oven to top and bottom heat.(Use 1 soup ladle)

8.  After the first layer,change the oven setting to top heat only till the end.
     .
9.  Bake layer by layer.Each layer must put chocolate chips on top.

10. Cool the cake on a wire rack.

Oreoly Cake

Steamed Layered Oreo

Steam layer by layer.

After it is done,bake

for 15 minutes to make

it last longer

This is the perfect cake that has Oreo in it.I can't really tell you how good it is, but it was really good. Try it for yourself.The original recipe uses Chocolate Fingers, but I can't find so I used Oreo biscuits instead. I alter the recipe a bit, that is, with a mint flavour in the centre and chocolate taste in between the layers and top. You can also change the chocolate layer on top and bottom. It's all up to you how you're going to arrange the layers.

This cake was baked during the Chinese New Year Celebration

Some of the few cakes order from customers

Recipe to follow:

Ingredients:

A

6 egg yolks

250g butter

3 tbsps sweetened condensed milk

B

6 egg whites

220g castor sugar

C

170g low protein flour sifted

1 tsp pink colouring

a drop of pandan paste

1 tsp peppermint essence

2 cubes of cooking chocolate melted in double-boiler, mix with 2 tbsp cocoa powder

1 big packet of Oreo biscuits(without cream)

Note: In order not to waste away the cream, I ask my children to spread it on other biscuits.

Method:

.Beat ingredients A till light and fluffy.

.In a clean mixing bowl,beat egg whites of ingredient B till moist peaks form. Gradually add in sugar 

 little by little. Beat till mixture holds its shape. Do not overbeat.

.Fold A mixture and B mixture together. Fold in C in 3 batches till thoroughly mix.

.Divide mixture into five small bowls.(i found this is much easier)

.Put different colours into each bowl.(depends on your choice, I put 2 chocolate colours)

 

.Fill the wok with enough water for steaming. Grease and line a 7"x7" cake tin.

.Pour in the first layer colour of your choice. After the first layer is cooked, arrange Oreo biscuits on top 

Cover with the next colour of your choice and steam till cooked. Again, arrange Oreo biscuits on top, alternating with the green colour(cos I want to have the mint favour in the centre)

Then Oreo, then the next colour till all are used up.

.Make sure every layer is cooked first before adding in the next layer. (I once made a mistake by

 adding in too quickly before the layer were cooked and the layers turned out not so even)

 Steam for another half hour and turn off the fire and leave to cool in the wok for about 20 minutes. Take the cake out and cool further on a wire rack. The cake can be stored in the refrigerator.

An update to this post:

The cake can only look nice and easier to cut when kept cold in the fridge

This is another version of colours, make again on the 14th day of the Chinese New Year.