I woke up at half past 5 this morning.. kiss hb's hand.. waved and went straight back to my room.. i decided not to tag along cos he has to fly to Surabaya fm Jakarta in a few days time and i wud hv to fly back on my own.. so i figure i am better off staying home aka driving around with Sonia hehehe.. i'm thinking of taking her to the zoo one of these days.. hmmm
Oh guess what.. just as hb was abt to go on business trip.. my internet connection went fm super best to super blaaahhhh and thats not even the most irritating part... yesterday i found out something was not right with my camera... unlike hb.. I hv always been using the auto function but for some reason my auto function wasnt working... it didnt wanna take pic when i zoom it in!! i got really agitated that in the end hb told me last night that maybe its a blessing.. that my camera wants me to learn how to use the manual function.... grrrrrrrrrrrrr... will hv to wait till hb comes back bef sending it for repair.. sighhhh... hate what happened.. its like its beyond my control... hate gadgets.. dont like to read manual.. hubbyyyyyyyyyy.... i need u here to teach meeeeee!!!
Anyway i better not dwell over this.. yesterday bef we went to JB I managed to bake Lapis Surabaya.. I dont know how long I hv been dying to bake this cake.. every single time i wanna bake it.. i was put off by the amount of egg yolk it uses... to separate 36 eggs is no joke lol but honestly to keep on buying a slice every single time i crave for it is just not worth it cos it doesnt taste as nice as the ones i had in Jakarta...
Lapis Surabaya might not look glamorous, but it’s so delicious. It’s almost like a cross between a custard and sponge cake. The rich egg flavor is irresistible. The texture is fine and deeply moist, and it has a delicate sweetness from the thin layer of apricot jam in between. And the heavenly fragrant... my goodness!
350g cold butter (cut cubes)
1 tbsp rum or vanilla extract
50g condense milk
650g egg yolks (abt 36eggs)
285g caster sugar
10g full cream milk powder
10g corn flour
120g flour (i used hongkong flour)
1/2 tbsp chocolate paste (i used 2tbsp valrhona cocoa powder and 1tsp of paste)
3 22X22X4 cm cake pan (i used brownie pan)
150g apricot jam
Cream cold butter for 20mins using medium speed..Add in the rest of the ingredients and continue to beat till creamy and fluffy.
In another bowl.. whisk egg yolk with sugar using speed 2 1/2 if ur using kenwood mixer or on medium low speed for 6 mins.. change to medium high speed and continue to beat for another 20mins.
Add in (B) into (A) mixture using rubber spatula and mix till well combined.. Fold in sifted flour, milk powder and corn flour to egg/butter (AB) mixture.
Pour each tray (22x22) with 420g of batter.. pour out 120g fm the rest of the batter and add chocolate paste to it. (u will get abt 1500g of batter in total.. take away 120g n add chocolate paste)
Bake on preheated oven of 175C for 25mins
Once cool.. spread apricot jam (i heat it up a little for easy spreading)in between layers.
If ur using brownie pan like mine u will get 2 cakes out of this recipe.. weigh 210g plain batter each for 4 trays.. divide the rest of chocolate batter into 2 trays
I did marble effect one one cake but my marbling didnt turned out that good.. oh well..
Since this recipe doesnt use any ovalette.. best to keep in fridge..
Awesome recipe is fm here