America On CoffeeWe’re simply inviting you to take a timeout into the rhythmic ambiance of our breakfast, brunch and/or espresso alternatives. We’re completely happy everytime you cease by.DURIAN INDONESIAN LAYERED CAKE

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 desire conventional layer muffins, you’ll be able to try this recipe for Kueh Lapis Batavia.

Now, I do know that when most of us (at lease in my circle of pals) typically consider baking a home-made lapis cake, it’s not laborious to see how daunted or discouraged we are able to really feel once we realise how tedious and lengthy the method will be. Let’s face it – you’ll want about half-hour to prep your elements and make the cake batter, after which, there’s the common 8 to 10 minutes wait to grill every layer, which may work out to virtually 2 hours for a 12-layer cake. After which, there’s all that point in between – the pricking, urgent, and spreading. So, you’ll be able to count on 3 hours, most of it spent hovering by the oven, by the point it’s all good and carried out. Is it actually price it? For my part – a hundred percent, completely!

Just some issues to notice when making any Indonesian layer or lapis cake:

You possibly can obtain distinct and superbly mocha-coloured layer strains, provided that you brown the tops sufficiently to a deep or darkishgolden brown (be aware the emphasis on darkish, people), simply don’t find yourself burning the tops. And in the case of deciding what number of layers, all of it depends upon the quantity of batter, and the dimensions of your cake pan. Although, you’d certainly impress in the event you’ve received many, many layers, and as skinny as doable. It takes some ability and cautious watching to get the layers very skinny, and browned, with out over-baking or burning them underneath a grill. I’m not too bold, and am completely happy to purpose for 10 to 12 layers.

And one thing else I’ve picked up on from fellow meals bloggers, it helps (quite a bit!) to make use of a fondant or lapis press to firmly ‘seal’ or press down every baked layer onto the one under it, earlier than including batter for a brand new layer. Pricking and urgent the layers will assist get rid of the likelihood of gaps or air pockets showing in between layers. This gives you a good and tidy cross-sectional sample when sliced.

Don’t have a fondant or lapis press? No worries, I don’t both, and I ended up utilizing a reasonably heavy glass container (just like the air-tight Lock&Lock ones) as a weight. For those who’re utilizing glass weights, do watch out although – 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 (or else the browned high might find yourself sticking to your glass base, and we are able to’t have that occur, can we?), earlier than urgent the burden onto the following space.

By the way in which, I get my provide of frozen durian puree from Ah Seng Durian situated in Ghim Moh Short-term Market (you’ll be able to try their Fb web page right here). I often 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 luggage. Frozen durian puree are good for as much as 6 months, so I believe you’ll have a lot of time and alternatives to make use of them in your future bakes.

So, I actually hope you’ll have a go at it – it is a very easy cake to bake (have buddy come over that can assist you – you’d be shocked how keen pals will be to see you torture your self). However, the true deal is that after you’ve turned out a extremely good lapis cake primarily based on a tried and examined recipe like this one right here, you’ll marvel why you didn’t make home-made lapis muffins sooner! So…, let the feasting start!

Substances

• 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

Directions

1. Press durian puree by way of a sieve with the again of a metallic spoon, scraping the underside of the sieve to acquire a advantageous puree.

2. In an electrical mixer fitted with a paddle attachment, beat butter and condensed milk on medium velocity (velocity 3 on my Kitchen Help mixer) till mild and fluffy, about 10 minutes. Put aside.

3. 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.

4. Mix sifted flour and blended spice in a bowl. Add to the egg combination and whisk at medium velocity (velocity 3) till effectively included.

5. Scale back mixer velocity to low (velocity 2), and add butter combination in 3 batches, beating effectively after every addition till effectively mixed. Add in durian puree and beat till effectively mixed.

6. 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.

7. 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 metallic spoon to degree the floor. Grill till the layer is cooked and browned to a deep golden brown color (learn Recipe Notes under).

8. Take away cake pan from the oven. Utilizing a metallic fork, prick holes within the cooked layer, and press down flippantly on the complete floor with a fondant or lapis press (learn Recipe Notes under).

9. Proceed to unfold 4 – 5 tablespoons of batter for the following layer, and degree evenly with the again of a metallic 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 ingredient in grill mode.

10. When the final layer has cooked, change from grill mode to bake mode at 180 deg C (high and backside warmth), and bake the cake for one more 10 minutes, earlier than eradicating from the oven.

11. Take away cake pan from oven, set it on a rack to chill for five to 10 minutes. If you want deep, lined impressions on the highest of the cake, place a grid-wired cooling rack (with the legs or toes pointing up) on the highest of the cake pan, aligning the strains of the grid with the edges 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 dealing with up. Take away the cake pan, and let the cake fully cool on the rack. Flip the cake over once more when fully cooled, and slice as desired.

Recipe Notes

#1. To attain distinct and superbly mocha-coloured layer strains, you have to to brown the tops sufficiently to a deep or darkish golden brown (be aware the emphasis on darkish, people), simply don’t find yourself burning the tops. And in the case of deciding what number of layers, all of it depends 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 burden onto the following space.

Supply: http://foodelicacy.com/durian-indonesian-layer-cake/