Kueh Lapis

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Kueh Lapis, in layers of patience and hard work. Took me nearly 3hrs baking these layers from scratch. Can only do this once a year to prepare for Chinese New Year .  But then, how not to bake this cake when it’s everyone favourite. I still prefer the original lapis version. 

 

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The girl prefers the original though she likes the colour.  

Chocolate Kek Lapis

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Recipe (Adapted  Layer Cakes: Baking With Love)

A.
200g whole eggs
250g egg yolks
250g castor sugar
1tbsp sponge gel/ ovalette

B.
100g self raising flour (sifted)
1tsp condensed milk

C.
1tbsp cocoa powder (mixed with 1tbsp water)
1/4tsp chocolate emulco

Decoration
1tbsp black and white chocolate chips

Beat ingredients C until fluffy, leave aside.
Whisk ingredients A until thick and fluffy. Leave aside.
Combined sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue to beat until well combined.
Using low speed, add butter mixture in 3 batches and beat well after each addition.
Divide the batter into 2 portions. Sift cocoa mixture into one of the batter.
Add in chocolate emulco and mix well.
Preheat the oven at 200d. Grease and line and 8″ square cake tin and heat the tin for 2mins.
Set the oven to grill mode, spread 120g of chocolate batter into the bottom of the cake tin. Grill until the batter is cooked and browned. (I took 10mins)
Spread 120g of white batter evenly onto the baked cake.
Using the back of the spoon to level the surface. Continue to grill until the batter is cooked and browned.
Continue to spread the chocolate and original batter alternately into the tin.
Repeat all until the batter is used up. Sprinkle some chocolate chips on the top for decoration.
Set the oven  to 180d (upper and lower heat) and bake for another 10mins before removing from oven.

Blueberry Mille Crepe

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Wanted to make pancakes for the kids, but I changed my mind. In the end did a mille crepe cake for everyone. 

 

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Recipe (adapted from Layers Cakes : Baking With Love)

Crepe batter 

cake flour 230g
caster sugar 1/2 tbsp
whole eggs 3
egg yolks 2
milk 500ml
water 150ml
melted butter 40g
vanilla essence 2tsp

Place all the ingredients (except melted butter and vanilla essence) into a blender and blend till smooth. Pour the batter through a sieve.

Add in melted butter and vanilla essence, mix well. Cover the batter with a cling film and set aside for 30mins.

Heat up 8inch non stick pan over medium heat. Brush the pan with oil.

Pour 1/4 cup of the batter to the centre of the pan. Quickly swirl the batter to make the crepe. Pan fry the crepe until the side curl up. Use a spatula, flip the crepe to the other side, continue pan fry for another 10seconds.

Remove the crepe from the pan. Continue making until the crepe batter is used up. Chill the crepes for 30mins before assembling.

 

Filling 

cream cheese 200ml
whipping cream 100ml
icing sugar 50g
1/2 cup blueberry jam ( reserved half for spreading)

Beat cream cheese, whipping cream and icing sugar until thick and fluffy. Add in blueberry jam, mix well.

 

Banana and Walnut Kek Lapis Cake (CNY goodies)

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Baked this high calories layer cake for our own CNY goodies. This will be my last kek lapis bake for this month. 

 

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Recipe (adapted from Layers cake: Baking with Love)

Ingredients A:

whole eggs 150g
egg yolks 200g
castor sugar 230g
sponge gel/ ovalette 1tbsp

Ingredients B:

mashed banana 200g
self raising flour (sifted) 110g
mixed spice 1tsp

Ingredients C:

butter 250g
condensed milk 2tbsp

Some roasted walnuts (chopped)

Method

Beat the ingredients C till fluffy. Set aside.

Whisk ingredients A until thick and fluffy. Set aside.

Combine sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue beating until well combined.

Using low speed, add butter mixture in 3 batches and beat well after each addition. Add in mashed banana and mix evenly.

Preheat oven to 200d. Grease and line an 8inch square cake tin and heat the tin for 2mins. Set the oven to grill mode and spread 4 tbsp of batter evenly into the bottom of the tin. Using the back of the spoon to level the surface. Grill until the batter is cooked and browned.

Repeat the steps until the batter is used up. Sprinkle some walnuts on the batter of 4th and 8th layer. For the last layer, sprinkle the top with some roasted walnuts. Set the oven to 180d (upper and lower heat) and bake the cake for another 10mins before removing from oven.

 

 

我的最爱 千层蛋糕 (Kek Lapis)

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Kek Lapis is our favourite. Zann, hub and myself love this cake. Chinese New Year is approaching, how can we not bake a lapis cake for the goodies bake. I decided to start with original key lapis first. Will do a banana version for CNY again.  

 

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I don’t have a lapis presser, so I used the back of the spoon to press down each layers. Took me nearly 2 hours to complete this. But then it’s so worth it. And I can only bake this when Baby Ian was asleep. Luckily he woke up after 2hours. Just nice. 

 

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I sliced it as thinly as possible so that we can eat more…

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Recipe (adapted from Layer Cakes Baking with Love) 

Ingredients A

whole eggs  200g
egg yolks 250g
castor sugar 250g (I reduced to 200g) 
ovalette 1tbsp

Ingredients B 

self raising flour (sifted) 100g
mixed spice 1tsp

Ingredients C

unsalted butter 250g
condensed milk 2tbsp

Method

Beat ingredients C until fluffy. Leave aside.

Whisk ingredients A until thick and  fluffy. Leave aside.

Combine sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue beating until well combined.

Using low speed, add butter in 3 batches and beat well after each addition.

Preheat oven to 200d. Grease and line the 8″ square cake tin and heat the tin for 2mins. Set the oven to grill mode, spread 3tbsp of batter evenly into the bottom of the cake tin.  ( I used 7″ cake tin) 

Using the back of the spoon to level the surface. Grill until the  batter is cooked and browned. Continue to spread 3tbsp of batter evenly into the tin. Repeat the steps until the batter is used up. (I grilled 5mins for each layer) 

Set the oven to 180d (upper and lower heat) and bake the cake for another 10mins before removing from the oven.

Note: Cover the top of the cake with aluminium foil if the surface look a bit little brown.

Pandan Custard Layer Cake 班兰卡士夹心蛋糕

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Recipe adapted from Layers Cake Baking With Love

Sponge Cake

250g sponge mix
4 eggs
50ml water
50ml vegetable oil
1/2 tsp pandan paste

Filling

500ml water
250g castor sugar
1 1/2 tbsp instant jelly
200ml coconut milk
100g custard powder mixed with 250ml water
1/2 tsp pandan paste

Method

Place sponge mix, eggs and water in a mixing bowl, beat until thick and fluffy. Add pandan paste and vegetable oil, mix well. Preheat oven to 180d. Grease and line an 8′ square cake tin. Pour the batter into the cake tin. Use the back of spatula to level the surface. Bake for 40mins.

Filling

Pour coconut milk into  a pot. Add in water, sugar and instant jelly mix, bring to boil. Add in custard mixture and pandan paste, cook until the custard is thickened.

 

Chocolate cake

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But I was inspired to do mirror glaze. So decided to make this chocolate cake w nutella for fun.

Umm but  my white chocolate doesn’t stick. okie. this ll be my last bake this week before i go for my trip. Come back will practise again.  😀  Byeee.