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 joyful 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 truffles, you’ll be able to 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) 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 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 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’ll be able to anticipate an excellent 3 hours, most of it spent hovering by the oven, by the point it’s all good and completed. Is it actually value 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 (observe the emphasis on darkish, of us), simply don’t find yourself burning the tops. And with regards to deciding what number of layers, all of it is dependent upon the quantity of batter, and the dimensions of your cake pan. Although, you’ll absolutely 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 formidable, and am joyful to purpose for 10 to 12 layers.

And one thing else I’ve picked up on from fellow meals bloggers, it helps (loads!) 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 chance of gaps or air pockets showing in between layers. This gives you a decent 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 calmly and simply briefly for 2-3 seconds in anybody specific 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 will’t have that occur, can we?), earlier than urgent the load onto the following space.

By the best way, I get my provide of frozen durian puree from Ah Seng Durian situated in Ghim Moh Non permanent Market (you’ll be able to take a look at their Fb web page right here). I often divide the puree into 150 to 200 gm parts, that are kind of the quantities which might be 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 plenty 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 an excellent good friend come over that will help you – you’d be shocked how keen mates will be to see you torture your self). However, the true deal is that when 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 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 steel spoon, scraping the underside of the sieve to acquire a fantastic puree.

2. In an electrical mixer fitted with a paddle attachment, beat butter and condensed milk on medium velocity (velocity 3 on my Kitchen Support mixer) till gentle 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 combined spice in a bowl. Add to the egg combination and whisk at medium velocity (velocity 3) till nicely integrated.

5. Cut back mixer velocity to low (velocity 2), and add butter combination in 3 batches, beating nicely after every addition till nicely mixed. Add in durian puree and beat till nicely 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 steel spoon to stage 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 steel fork, prick holes within the cooked layer, and press down calmly on the whole floor with a fondant or lapis press (learn Recipe Notes beneath).

9. 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.

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 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 going through 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 (observe the emphasis on darkish, of us), simply don’t find yourself burning the tops. And with regards to deciding what number of layers, all of it is dependent upon the quantity of batter and dimension 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 calmly and simply briefly for 2-3 seconds in anybody specific 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.

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