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


2 comments:

  1. This is sure a lot of work. Very neat and sure taste good. Thumbs up.

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    Replies
    1. Once in a while, I like to indulge in this kind of cake :)
      Thanks for the compliments, Liying :)

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