Monday, 3 June 2013

Prune Kuih Lapis (梅子印尼千层蛋糕)

那天跟姐姐好了要去找她吃晚餐,过后聊了一下blog的近况,就告诉她说我很想吃Prune Lapis,但是无奈没有人帮我吃Lapis 糕,我一个人吃很负担。她说她家儿子最喜欢,如果以后又做就留一半给他。那很好,反正要过去她那儿就顺道做了这个Lapis给外甥。很好很好,这样自己既可以吃到一点过过瘾,又有糕点可以送礼,一举两得。选来还是Lapis达人Rima的食谱。其实比较喜欢这个食谱多于之前cream cheese的,觉得这个食谱比较moist,但居于蛋糊的份量较少,所以只能拿到比较少的层次。


250g butter (I used Lurpak)
80g condense milk (I used 40g)
1/2 tsp mix spice
80g golden syrup

15 egg yolk
3 egg white
120g castor sugar ( I used 90g)
80g superfine
1 tbsp ovallete
20 ml cold water

a few drop of yellow colouring
18 pcs pitted prunes (roll flat with rolling pin)
Melted butter

1.Greased a 7x7x3 pan.. preheat oven 190C

2. Whisk A on high speed for abt 7mins or till thick and creamy. Leave aside

3. In mixing bowl, whisk B on medium speed for 10mins or till thick and fluffy.

4. Add butter mixture (A) into egg mixture (B) and continue to whisk till well blended

5. Add in yellow colouring

6. Separate batter into 10 portions. 80g batter on each layer

7. Spread a portion of batter evenly into pan. Grill for 7 minutes or until golden.

8. Remove from oven and press cake layer to remove excess air. Brush layer with melted butter and spread another portion of batter over the cooked layer, tilt pan to level batter and arrange flattened prunes onto batter. Grill for 7 minutes or until golden.

9. Alternate step 8 and 9 until batter is finished. (I lay prunes on every 3rd layer).

10. Bake last layer using upper and lower heat for a further 10mins. 

Recipe adapted from :Bisous a Toi