Rainbow Legit and Lapis Surabaya

Thanks for Alice - ILove.ICook.IBake for the inspiration, please see her version here. :)

Here are my combination Lapis Legit and Lapis Surabaya Cake. 

Lapis Legit - Half recipe from what I normally baked

Ingredients:

A.

100 gr Butter

75 gr Margarine

1 tbsp Condense milk

1 tbsp Rum

B.

12 Egg yolks

2 Egg white

85 gm. Caster sugar

C.

25 gr Plain flour

5 gr Milk powder

Colouring (optional)

Method:

- Preheat 200C

- Cream butter till creamy and pale in colour. Add in condense milk and rum, mix well.

- Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix well.

- Fold in ‘C’, mix well using spatula.

- Prepare 8 inch (20x20cm) tray, lined at the bottom.

- Bake the first layer with top-bottom heat.

- Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.

- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.

Lapis Surabaya  -  recipe from NCC (Natural Cooking Club)

Ingredients : One  recipe : yields  2 layers

20 egg yolks

200 g sugar

250g butter, beat till soft and white

100g plain flour

Method:

- Beat egg yolks and sugar till ribbon stage. Off mixer

- Add in beaten butter and fold in using rubber spatula

- Fold in sifted flour, also using rubber spatula

- Divide batter into two, and pour on two 20cm square pan and bake in preheated oven of 180C for 25 minutes or till the tester skewer comes out clean

- Remove from oven, let cool for 5 minutes in the pan before transferring to cooling rack

Assembling:

Put the lapis legit cake in between two layers of Lapis Surabaya and spread with your favourite jam or buttercream. Cut the sides for presentation