DURIAN INDONESIAN LAYERED CAKE – America On Espresso

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 can please these of you who’re durian lovers. If you happen to choose conventional layer desserts, you possibly can try 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 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 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 virtually 2 hours for a 12-layer cake. After which, there’s all that point in between – the pricking, urgent, and spreading. So, you possibly can anticipate an excellent 3 hours, most of it spent hovering by the oven, by the point it’s all good and achieved. Is it actually price it? In my view – 100%, completely!

Only a few issues to notice when making any Indonesian layer or lapis cake:

You possibly can obtain distinct and fantastically mocha-coloured layer strains, provided that you brown the tops sufficiently to a deep or darkishgolden brown (be aware the emphasis on darkish, of us), 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 should you’ve acquired many, many layers, and as skinny as doable. It takes some talent and cautious watching to get the layers very skinny, and browned, with out over-baking or burning them below a grill. I’m not too formidable, and am comfortable to intention for 10 to 12 layers.

And one thing else I’ve picked up on from fellow meals bloggers, it helps (rather a lot!) 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 offers 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. If you happen to’re utilizing glass weights, do watch out although – press frivolously and simply briefly for 2-3 seconds in anyone 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 way in which, I get my provide of frozen durian puree from Ah Seng Durian positioned in Ghim Moh Non permanent Market (you possibly can try their Fb web page right here). I often divide the puree into 150 to 200 gm parts, that are roughly the quantities which are referred to 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 an excellent buddy 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 surprise why you didn’t make home-made lapis desserts sooner! So…, let the feasting start!

Components

• 150g shelled entire 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 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 velocity (velocity 3 on my Kitchen Assist mixer) till gentle and fluffy, about 10 minutes. Put aside.

3. Nonetheless utilizing the electrical mixer, now fitted with a whisk attachment, whisk entire 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 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 beneath).

8. Take away cake pan from the oven. Utilizing a metallic fork, prick holes within the cooked layer, and press down frivolously 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 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, swap 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 need 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 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.

Recipe Notes

#1. To realize distinct and fantastically 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, of us), 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 dimension of your cake pan

#2. If you happen to don’t have a fondant or lapis press, you need to 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 frivolously and simply briefly for 2-3 seconds in anyone 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/