|Cranberry Kueh lapis|
The baking process requires time and patience since there are so many layers (usually 15-20) but I have no patience, made this into thicker and lesser layers, which is less appealing. Maybe next time I will bake it with more thinner layers.
Thank you Helena's Kitchen for recipe source
150g cream cheese
100g fine sugar
5 tbsp condensed milk
14 egg yolks
120g fine sugar
7 egg whites
1/4 tartar powder(omit)
180g Hong Kong flour
1 tsp baking powder
1/4 tsp Bumbu kue Lapis(spekkoek) or mixed spice
- Cream butter, condensed milk, sugar until creamy, light and fluffy.
- Add in egg yolk one at a time, beating until well blended. Leave aside.
- In a clean mixing bowl, beat egg whites, tartar and fine sugar until light and stiff peak.
- Sieve flour and baking powder and fold into butter mixture. Fold in gently till combined.
- Add butter mixture into egg white. Continue mixing until well combined.
- Divide batter into 2 portions (about 800g and 350g)
- 1st portion original flavor and 2nd portion mixed with pink food coloring(gel)
- Grease and line with a 7" cake tin and spread original batter evenly. Using grill function, bake the first layer until light brown. Press lightly with cake press to break any air bubbles and to get an even layer.
- Spread 2nd layer with the same batter. Continue doing with the original batter and spread some cranberries on the fourth layer and continue to grill until you get 6 layers original flavor.
- Then change to pink portion(5 layers) and continue with the rest of original batter and cranberries.
- Grill the last layer for 5 mins then using top and bottom heat and bake the cake at 180C for further 10 minutes.
Spread a thin layer of melted butter every second layer ( or every layer to prevent cake from drying out after long baking process)