America On CoffeeWe’re simply inviting you to take a timeout into the rhythmic ambiance of our breakfast, brunch and/or espresso picks. We’re blissful 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 conventional favorite that may please these of you who’re durian lovers. If you happen to desire conventional layer truffles, 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 buddies) usually consider baking a home-made lapis cake, it’s not onerous to see how daunted or discouraged we will really feel once we realise how tedious and lengthy the method may 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 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 anticipate a superb 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 may obtain distinct and fantastically mocha-coloured layer strains, provided that you brown the tops sufficiently to a deep or darkishgolden brown (word 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 determined by the quantity of batter, and the scale of your cake pan. Although, you’d certainly impress when you’ve received many, many layers, and as skinny as attainable. It takes some ability and cautious watching to get the layers very skinny, and browned, with out over-baking or burning them beneath a grill. I’m not too formidable, and am blissful to intention for 10 to 12 layers.

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 eradicate the chance 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. If you happen to’re utilizing glass weights, do watch out although – press evenly and simply briefly for 2-3 seconds in anybody explicit space, wipe the bottom dry of steam or condensation with a clear paper towel (or else the browned prime could find yourself sticking to your glass base, and we will’t have that occur, can we?), earlier than urgent the burden onto the subsequent space.

By the best way, I get my provide of frozen durian puree from Ah Seng Durian positioned in Ghim Moh Momentary 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 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 – it is a very easy cake to bake (have a superb buddy come over that can assist you – you’d be stunned how keen buddies may 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 surprise why you didn’t make home-made lapis truffles sooner! So…, let the feasting start!

Elements

• 150g shelled complete eggs
• 250g egg yolks
• 250g caster sugar
• 1tbsp sponge gel/ovalette
• 100g self-raising flour, sifted
• 1tsp combined 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 means of a sieve with the again of a metallic spoon, scraping the underside of the sieve to acquire a effective puree.

2. In an electrical mixer fitted with a paddle attachment, beat butter and condensed milk on medium pace (pace 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 pace (pace 4 to five) till combination is thick and fluffy, about 6 to eight minutes. Put aside.

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

5. Cut back mixer pace to low (pace 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 beneath).

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

9. Proceed to unfold 4 – 5 tablespoons of batter for the subsequent 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 component in grill mode.

10. When the final layer has cooked, change from grill mode to bake mode at 180 deg C (prime and backside warmth), and bake the cake for an additional 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 ft pointing up) on the highest of the cake pan, aligning the strains 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 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 fantastically mocha-coloured layer strains, you have to to brown the tops sufficiently to a deep or darkish golden brown (word 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 determined by the quantity of batter and dimension of your cake pan

#2. If you happen to don’t have a fondant or lapis press, you should use a reasonably heavy glass container (just like the air-tight Lock&Lock ones) as a weight. When utilizing glass weights, do watch out – press evenly and simply briefly for 2-3 seconds in anybody explicit space, wipe the bottom dry of steam or condensation with a clear paper towel, to keep away from the browned prime sticking to the glass base, earlier than urgent the burden onto the subsequent space.

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