Mocha Cheese Lapis Layered Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients:

A: 100g cream cheese
400g butter
100g sweetened condensed milk
B: 24 egg yolks
1/2 can kaya (150g)
C: 200g Hong Kong flour or superfine flour
D: 3 egg whites
1/2 tsp cream of tartar
130g caster sugar
E: 50g mocha creamer (buy from pearl milk tea stalls)
1 tsp coffee essence
1 tsp chocolate colouring
F: 50g milk powder
Few drops of red colouring


Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), in small batches to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar. Add in sugar, little by little, beat till soft peaks form. Fold into no.(2) to form a batter.
4. Grease and line two 8" square cake tin. Grill each portion of batter in a preheated oven at 170 degrees Celsius for five minutes.
5. Divide batter of no.(3) into the following :
(a) 600 grams batter and ingredient (E), subdivide into 6 parts and grill layer by layer in one cake tin.
(b) 600 grams batter and ingredient (F), subdivide into 6 parts and grill layer by layer in one cake tin.
When both cake tins of layer cakes are ready, cool them before slicing with a 6/8" L shaped metal mould into long slices. Next, cut into triangles.
6. Divide remaining batter of no.(3) into 6 equal parts. Grease and line a 7" X 7" X 4" height square cake tin. Grill part by part of remaining batter. After completing three layers, spread condensed milk on 5(a) and 5(b). Arrange in criss-cross manner on top. Next, grill part by part of remaining batter, the final three top layers.
7. Cool no.(6) before chilling it overnight. Slice it the next day.

Chocolate Rice Cheese Lapis

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:

A: 150g cream cheese
450g butter
3 tbsps sweetened condensed milk
B: 27 egg yolks (486g)
1 can Nestle reduced cream (170g)
C: (sieved together)
100g Hong Kong flour or superfine flour
30g milk powder
20g cornflour
D: 4 egg whites
1/2 tsp cream of tartar
170g caster sugar
E: 100g chocolate rice
F: 50g multi-coloured chocolate rice
G: Few drops of green and red colouring
Utensil needed: 4 pairs of wooden chopsticks


Method:

1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat till well-combined.
2. Fold in ingredient (C), in small batches to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar of ingredient (D). Add in sugar little by little. Then fold into no.(2).
4. Divide no.(3) into three portions,
(I) 1st portion, add in green colouring and half amount of ingredient (E).
(II) 2nd portion, add in red colouring and half amount of ingredient (E).
(III) 3rd portion, leave it uncoloured, add in ingredient (F).
5. Grease and line an 8?square cake tin. Grill each layer of no.(4) (see below) for five minutes in a preheated oven at 170 degrees Celsius.
6. The pattern is as follows:
1st layer - six tablespoons of green coloured batter
2nd layer - five tablespoons of uncoloured batter. Arrange chopsticks on top. Once grilling is done, remove chopsticks.
3rd layer - five tablespoons of red coloured batter. Arrange chopsticks on top. Once grilling is done, remove chopsticks.
7. Repeat method no.(6) to the end. Not necessary to place chopsticks on the lowest and the top layers of the cake. Mark direction on exterior of cake tin.

Fish Scales Layered Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:

A: 180g cream cheese
350g butter
50g caster sugar
B: 20 egg yolks
1 can kaya (300g)
C: 100g Hong Kong flour or superfine flour
100g cream crackers (milled)
D: 4 egg whites
1/4 tsp cream of tartar
50g caster sugar
E: 1kg haw flakes (use the square shaped type, about width of 16/8")


Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B) and beat well.
2. Fold in ingredient (C), a little at a time to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar. Add in caster sugar, little by little. Beat till soft peaks form. Fold into no.(2) to form a batter.
4. Grease and line an 8" square cake tin. Grill every layer as below in a preheated oven at 170degrees Celsius for five minutes each.
5. From the first to the sixth layer, spread in four tablespoons of batter. Grill till cooked. Use a small knife to slice grilled cake at a 45 degrees angle. You get approximately three sections of cake. Cut haw flakes of ingredient (E) to 11/8" squares. Dip them in water briefly, to soften slightly so it can be easier to shape around curves. Arrange haw flakes then grill another three layers. Arrange haw flakes spread once more. Repeat process to five layers. The top surface should have three layers of grilled batter. This total 21 layers.

Tips : Mark code on exterior of cake tin, cut cake with knife starting from left. Should arrange 10-11 pieces of haw flakes. Do not soak haw flakes too long.

Ice Cream Cheese Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.










Ingredients: A:
10g gelatine powder
60ml water
B:
500g cream cheese
150g sweetened condensed milk
C:
2 cans Nestle reduced cream (170gx2)
D:
1/3 packet of chocolate flavoured Marie biscuits
E:
500ml fresh milk
F:
250g cheddar cheese (grated)
Utensil Needed:
1 piping bag
Method:
1. Combine ingredient (A) together. Stir and dissolve gelatine powder.
2. Beat ingredient (B) till fluffy. Add in no.(1) and ingredient (C). Mix well, fill into a piping bag.
3. Soak ingredient (D) in ingredient (E) very briefly till slightly soften.
4. Cake layer as below :
Get ready an 8" mousse ring, bottom with a cake board.
1st layer, spread one layer of no.(3) all over ring.
2nd layer, pipe in 1/4 of no.(2) on top, scatter some ingredient (F) over it.
5. Repeat above steps for another three layers. Keep mousse chilled overnight before serving.

Carrot Walnut Cake

From Y3K Recipes Issue no.13 - July/August 2003.
Copyright of Y Three K Publisher. All rights reserved.











Cake ingredients:

(A):
6 eggs (grade B)
225g brown sugar
190g butter (melted)

(B):
600g plain flour
2 tsps baking powder
2 tsps bicarbonate of soda
4 cups shredded carrot
2/3 cup dessicated coconut
1 1/2 tsps cinnamon powder
1 1/2 cups walnut (toasted, chopped coarsely)
3/4 cup raisin (optional)

(C):
1 1/2 tsps lemon flavoured essence

Method:
1. Beat well ingredient (A) with a mixer till fluffy. Fold in ingredient B, then add in ingredient C.
2. In a 9 X 9 inches square cake mould, line it with greaseproof paper. Pour in (1) and level it.
3. Preheat oven at 170 degrees Celsius. Bake (2) for 30-40 minutes till cooked through. Remove and set aside to cool.

Tips: Toast nuts for making cakes such as walnuts, almonds, cashew nuts in preheated oven at 150 degrees Celsius for 5 minutes, then chop it coarsely. Pretoasting the nuts will bring out the aroma of the nutty flavour.

Lemon butter frosting

Ingredients:
190g butter
75g icing sugar (sieved)
1/2 tsp lemon flavoured essence
3 tbsps walnuts (toasted, coarsely chopped)

Method:
1. Beat butter and icing sugar till fluffy. Add in lemon flavoured essence. Spread over the surface of cake.
2. Sprinkle chopped walnuts on top. Chill in the fridge. Slice and serve.

Toffee Banana Cake

From Y3K Recipes Issue no.13 - July/August 2003.
Copyright of Y Three K Publisher. All rights reserved.











(a) Cake base:
1 1/2 cups Marie biscuits (milled)
190g butter
Method:
1. Melt butter over medium heat and add in milled biscuits till it is evenly mixed.
2. Press crumbs mixture firmly into the base of a 9 inches detachable mould. Chill it.

(b) Cake:
Ingredient A:
5 egg yolks
75g brown sugar
300g plain flour
35g corn flour
1 tsp baking powder
250ml water
1/2 tsp vanilla essence
80ml corn oil
Ingredient B:
5 egg whites
1/2 tsp cream of tartar
75g brown sugar
Method:
1. Mix well ingredient A.
2. In a mixing bowl, beat ingredient B till stiff.
3. Pour (1) into (2). Mix mixture with a wire balloon whisk till well combined.
4. Line three 9 inches round, shallow cake moulds with greaseproof papers. Pour in batter and level it.
5. Preheat oven at 180 degrees Celsius. Bake (4) till cooked through. Leave aside to cool.

(c) Toffee filling:
Ingredient A:
150g brown sugar
60g butter
125ml fresh milk
Ingredient B:
50g plain flour
A pinch of salt
250ml fresh milk
1/2 tsp vanilla essence
Ingredient C:
5 bananas (sliced)
Method:
1. Melt brown sugar and butter of ingredient A over medium heat, then stir in fresh milk.
2. Add in plain flour, salt and fresh milk, stir till thick. Add in vanilla essence and leave aside to cool.

(d) Frosting:
375ml whipping cream (must be very chilled)
Method:
Beat whipping cream with a mixer till smooth and has a thick consistency.

(e) To assemble:
1. Put (a) on a platter. Spread a layer of toffee filling on it.
2. Place second layer of cake on top. Spread a layer of toffee, then sliced bananas. Spread a layer of whipping cream.
3. Repeat step (2), then cover with third layer of cake.
4. Spread the frosting mixture evenly over cake. Top with toffee filling. Chill well before serving.