Friday, October 01, 2010
Kek Lapis Cempedak
4 tbsp condense milk
1 tsp cempedak/durian essense -(optional)
1 tsp vanilla essense
(Mix all above and beat at high speed. Add puree)
200g cempedak/durian puree
270g castor sugar
110g top four
20g vanilla ice cream powder
1 tbsp sponge gel(ovalete)
20 egg yolks
5 egg whites
Ingredients for Puree:-
400g durian/cempedak flesh(isi dah buang biji)
1 cup castor sugar
1 cup water
(Mix all above and blend to paste. Put to boil using low heat till thickens.)
In another mixing bowl, combine eggs, sugar, ovalete and beat at high speed till fluffy. Add ingredients A and mix well. Add in flour, vanilla ice cream powder bit by bit. Bake in a 10x7x3 (Ayu used 9x9) tray which has been greased with butter all round. and bake first layer using top & bottom heat for 5 mins and change to grill till golden yellow.
Bring out tray once baked, pressed to level using kek lapis presser when done, brush some butter on surface.
Scoop next layer and level it before putting in oven again. Grill (top heat ) till golden yellow and repeat till finish. Last layer bake using top & bottom heat for 15-20 minutes at 170C.
Sources:-From cheftania kitchen.