So, I’m kick-starting my bakes with this durian Indonesian layer cake (durian lapis or kek lapis durian) – a twist on a standard favorite that may please these of you who're durian lovers. For those who favor conventional layer desserts, you may take a look at this recipe for Kueh Lapis Batavia.
Now, I do know that when most of us (at lease in my circle of mates) typically consider baking a home-made lapis cake, it’s not exhausting to see how daunted or discouraged we are able to really feel once we realise how tedious and lengthy the method might be. Let’s face it – you’ll want about half-hour to prep your substances and make the cake batter, after which, there’s the typical 8 to 10 minutes wait to grill every layer, which may work out to nearly 2 hours for a 12-layer cake. After which, there’s all that point in between – the pricking, urgent, and spreading. So, you may count on a superb 3 hours, most of it spent hovering by the oven, by the point it’s all good and performed. Is it actually price it? In my view – a hundred percent, completely!
Just some issues to notice when making any Indonesian layer or lapis cake:
And one thing else I’ve picked up on from fellow meals bloggers, it helps (lots!) to make use of a fondant or lapis press to firmly ‘seal’ or press down every baked layer onto the one beneath it, earlier than including batter for a brand new layer. Pricking and urgent the layers will assist remove the likelihood of gaps or air pockets showing in between layers. This will provide you with a decent and tidy cross-sectional sample when sliced.
By the best way, I get my provide of frozen durian puree from Ah Seng Durian situated in Ghim Moh Short-term Market (you may take a look at their Fb web page right here). I normally divide the puree into 150 to 200 gm parts, that are kind of the quantities which are known as for in recipes utilizing durian puree, and bag these in freezer baggage. Frozen durian puree are good for as much as 6 months, so I feel you’ll have a number of time and alternatives to make use of them in your future bakes.
So, I actually hope you’ll have a go at it – this can be a very easy cake to bake (have a superb good friend come over that can assist you – you’d be shocked how keen mates might be to see you torture your self). However, the true deal is that after you’ve turned out a very good lapis cake based mostly on a tried and examined recipe like this one right here, you’ll surprise why you didn’t make home-made lapis desserts sooner! So…, let the feasting start!
|durian iindonesian layer cake recipeA wonderful easy-to-bake recipe for durian Indonesian layer cake (durian lapis cake), scrumptious as an on a regular basis tea deal with, and a festive cake for the Lunar New 12 months. (Supply: ‘Layer Desserts: Baking with Love’ by Evon Kow)
|Prepare dinner Time
|One (1) 8-inch sq. cake
|2 – 2 1/2hours
- 150g shelled complete eggs
- 250g egg yolks
- 250g caster sugar
- 1tbsp sponge gel/ovalette
- 100g self-raising flour, sifted
- 1tsp blended spice
- 150g durian puree, at room temperature
- 250g butter, at room temperature
- 2tbsp condensed milk
Servings: 8-inch sq. cake
Press durian puree by means of a sieve with the again of a steel spoon, scraping the underside of the sieve to acquire a wonderful puree.
In an electrical mixer fitted with a paddle attachment, beat butter and condensed milk on medium velocity (velocity 3 on my Kitchen Assist mixer) till mild and fluffy, about 10 minutes. Put aside.
Nonetheless utilizing the electrical mixer, now fitted with a whisk attachment, whisk complete eggs, egg yolks, sugar and sponge gel (ovalette) in a cleaned mixer bowl on excessive velocity (velocity 4 to five) till combination is thick and fluffy, about 6 to eight minutes. Put aside.
Mix sifted flour and blended spice in a bowl. Add to the egg combination and whisk at medium velocity (velocity 3) till properly included.
Cut back mixer velocity to low (velocity 2), and add butter combination in 3 batches, beating properly after every addition till properly mixed. Add in durian puree and beat till properly mixed.
Pre-heat the oven to 200 deg C (390 deg F). Set the oven rack within the backside third of the oven. Grease and line the bottom of an 8-inch sq. cake pan. When oven temperature reaches 200 deg C, place the cake pan within the oven and warmth for two minutes.
Set the oven to GRILL mode. Unfold 4 – 5 tablespoons of batter evenly over the bottom of the pan, and to all corners of the pan. Use the again of a steel spoon to stage the floor. Grill till the layer is cooked and browned to a deep golden brown color (learn Recipe Notes beneath).
Take away cake pan from the oven. Utilizing a steel fork, prick holes within the cooked layer, and press down flippantly on your complete floor with a fondant or lapis press (learn Recipe Notes beneath).
Proceed to unfold 4 – 5 tablespoons of batter for the following layer, and stage evenly with the again of a steel spoon. Grill till cooked and deeply browned, prick holes and press to ‘seal’ the layers as earlier than. Repeat course of till all of the batter is used up. Warning: Baking time will shorten because the cake will increase in top, because the layers get nearer to the highest heating component in grill mode.
When the final layer has cooked, swap from grill mode to bake mode at 180 deg C (high and backside warmth), and bake the cake for an additional 10 minutes, earlier than eradicating from the oven.
Take away cake pan from oven, set it on a rack to chill for five to 10 minutes. If you need deep, lined impressions on the highest of the cake, place a grid-wired cooling rack (with the legs or ft pointing up) on the highest of the cake pan, aligning the traces of the grid with the perimeters of the cake pan. Then holding the cake pan and rack tightly collectively, flip over the cake pan and rack, in order that the underside of the cake pan is now going through up. Take away the cake pan, and let the cake utterly cool on the rack. Flip the cake over once more when utterly cooled, and slice as desired.
#1. To attain distinct and fantastically mocha-coloured layer traces, you will want to brown the tops sufficiently to a deep or darkish golden brown (be aware the emphasis on darkish, of us), simply don’t find yourself burning the tops. And relating to deciding what number of layers, all of it is dependent upon the quantity of batter and measurement of your cake pan
#2. For those who don’t have a fondant or lapis press, you should utilize a reasonably heavy glass container (just like the air-tight Lock&Lock ones) as a weight. When utilizing glass weights, do watch out – press flippantly and simply briefly for 2-3 seconds in anyone explicit space, wipe the bottom dry of steam or condensation with a clear paper towel, to keep away from the browned high sticking to the glass base, earlier than urgent the load onto the following space.