Tuesday, March 19, 2013

Lapis Surabaya

Bila tengok this recipe requires 30 egg yolks, aku rasa macam nak pengsan. Betul ke?? Ishk! macam tak percaya je kena guna 30 bijik telur kuning. Tapi bila baca blog Rima and she said it's very delicious, aku paksa jugak diri buat. Lagi2 bila tengok anniversary cake parents dia yang dibuat dari kek lapis surabaya ni jugak, lagi la aku terpaksa memaksa diri. Curious jugak nak rasa mcm mana that kek taste like.

Proses memecahkan telur sungguh meletihkan. I threw away all the whites sebab taknak buat pavlova atau apa2 yang boleh menambahkan lagi lemak aku yg sedang membiak dgn jayanya ni.

The cake is beautiful. It tasted better the next day. It is almost like a custard, with a tinge of sourness because of the strawberry jam. And it is definitely heavenly. Now I know why Rima or Zarin bake it many many times.

Spiku/Lapis Surabaya
Adapted from here

Ingredients: Yellow Layers
(make 2 layers of yellow layers) :

20 egg yolks
175 g fine granulated sugar
1 tsp ovalette
100 g all-purpose flour
250 g melted butter

Chocolate Layer :
10 egg yolks
125 g fine granulated sugar
1tsp ovalette (If u dont want to use ovalette, u can omit it)
30 g plain flour
25 g cocoa powder
125 g melted butter
Strawberry jam or whatever jam to your liking. I used premium strawberry jam.  


Grease and line the bottom of 3 , 8 inch baking pans.

Pre heat oven to 350f (fan forced) Prepare the yellow cake mix : Beat together sugar, egg yolks  and ovalette until pale and thick.

The batter will expand to around three times the original volume. Put the melted butter in to the batter and turn on the speed to low. Add flour and fold in thoroughly. Pour the batter into the bottom lined cake pans and bake for about 10 – 15 minutes until springy to the touch.

Remove cake from the oven. If the cake is not level and has a dome, use a clean kitchen towel and put it on the hot surface of the cake and press lightly to remove some of the uneven air. Place cake tin on a wire rack and leave to cool for 10 minutes.

Carefully remove cake from tin and place on rack to cool completely. Prepare the chocolate layer in the same way as the yellow layer except fold the sifted cocoa powder together with the flour.

To assemble the cake place one yellow layer on a cake board and spread the top of the cake with thin layer of strawberry jam to stick the layers together. You can put as much or as little jam you like. Place the chocolate layer on top. Spread with jam Place yellow layer on top

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