Wednesday, 25 February 2009

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.


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")

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.

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