Monday, February 8, 2016

Kek Lapis Chocolate Pandan ( Tri-Color Kek Lapis) [08 Feb 2016]

This is another Kek Lapis, tri-color, Kek Lapis Chocolate Pandan, I made for the Lunar New Year.
(Some of you might have already seen this...)

My Dad & my Brother loved these Kek Lapis very much, and the kek lapis was always finished up very quickly.

This Kek Lapis had a very soft & moist texture. With a tri-color Kek Lapis, consisting of Original, Chocolate & Pandan flavors.

Even Hubby whom rarely eat Kek Lapis said that these were good and tasty. He said these looked so cute and with its vibrant tri-colors, the lapis looked very much like a "toy" (don't look like a kek lapis)

And I have to bake another of this Kek Lapis Chocolate Pandan upon Hubby's request for his BFF gathering this coming Saturday.

Wishing All a Happy Lunar New Year.

May You have a Prosperous Year Ahead.



(Tri-Color Kek Lapis)


  375g unsalted butter

150g sugar
3 tbsp condensed milk

15 yolks
2 tsp vanilla essence
2 tbsp Bacardi Rum

98g Hongkong flour

2/3 tsp baking powder
2/3 tsp Rempah Kueh 
(Lapis Cake Spice(Mixed Spice)

6 egg whites
3/4 tsp cream of tar tar
45g sugar

1. Preheat oven to 180C. Double lined a 7-inch square pan and set aside.
2. In a mixing bowl, beat the butter, sugar & condensed milk until pale & creamy, about 10 minutes.
3. Gradually add in the yolks, rum & vanilla essence, mix well. 
4. Fold in the flour, baking powder and Rempah Kueh and mix until well blended. Set aside.
5. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
6. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
7.  Divide your batter into 3 equal portion: (My total batter weighs about 1185g)
  • 1 portion = original batter
  • 1 portion = original batter + 2 tsp pandan
  • 1 portion = original batter + 1.5 tsp chocolate emulco (chocolate paste)
Weigh your batter to get an even layer. Each batter is about 65g /per layer.
8. Pour the 1st layer of pandan batter and bake it  at 180C for about 2 minutes, using GRILL mode. Repeat the process until the  6th pandan batter has been used up. Continue with the rest of the batter, chocolate, followed by the original. Repeat the process until all batter has been used up. 
9. Bake the final layer at 150C for 3-5 minutes, using top & bottom heat. Remove the cake pan from the oven and let the Kek Lapis rest in the pan for a few minutes before inverting it onto a wire rack to cool completely.


^Each oven's heat differs, thus plus adjust the temperature accordingly.
^You can lightly greased every two layers with melted butter to get a moist lapis.
^You can press the lapis gently after baking each layer.

For more Kek Lapis Legit (Spekkoek), please CLICK HERE.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, February 5, 2016

Black Forest Cake - My Very Own Version [05 Feb 2016[

I made my very own version of my "Black Forest Cake"

I had made a few but they were all of different designs as they came along to my mind.

As this Black Forest Cake was specially baked for my Dearest Hubby birthday, I had to made to "something" which he preferred. (I think....this was actually the FIRST Birthday Cake I had ever baked for him ever since I started baking...and hopefully he will liked it...)

 I had baked a chocolate sponge cake sandwiched with store bought blueberry fillings, coated with Bailey's Chocolate Cream (whipped cream I had always use for all my cakes). The sides of the cake were coated with plenty chocolate rice, along with chocolate flakes in the center.

And of course, topped with fresh dark red cherries surrounding the cake.

Doesn't this Black Forest Cake looked absolutely pretty and delish?

Well, it did to me and I am more excited with this cake rather than the Birthday Boy whom was more interested in his 2 big boxes of pirate ship toys...(seemed like as if this was "my son" instead...)

I wanted to slice the cake to take a picture of it but the kids said, "No Mummy, Daddy hasn't blown the candles and cut the cake..."

Oh well...the cake was really delicious and I had a couple of slices over the next few days... And so I had a Black Forest Birthday Cake request for the next person now...

Happy Birthday Dearest Hubby! 

And I really loved my own Black Forest Cake..hahaha!!!

Black Forest Cake
(My Very Own Version)

Chocolate Sponge Cake
(Recipe as adapted, with modification from Japanese Cooking 101)

20g butter
1 tbsp milk
 3 eggs
90g caster sugar
1 tsp vanilla essence
15g Hershey's Cocoa powder
75g top flour 
(cake flour is fine)

Blueberry filling

1. Microwave the butter and milk in a small bowl and set aside.
2. Sift the flour & cocoa powder twice and set aside.
3. In your metal mixing bowl, whisk the eggs and sugar in a pot of boiling water, until the mixture becomes lukewarm (with sugar melted). Remove from the heat, add in the vanilla essence and continue whisking the egg batter with your mixer until the batter thicken (ribbon stage).
4. Using your spatula, fold in the sieved flour mixture in 3 addition. (Do not over mix)
5. Pour in the butter-milk mixture and fold in gently til fully incorporated.
6. Pour the batter into a 7-inch round cake pan, lined with baking paper (bottom & side).
7. Bake in a preheated oven of 160°C for about 25~30 minutes or until you get a golden brown top. Remove from the oven, let the cake rest in the cake pan for about 15 minutes before cooling it completely on a wire rack.
8. Slice the cake into half. Brush the layers gently with sugar syrup.

Adequate Chocolate Rice (for side of the cake)
Adequate Chocolate Flakes (center of the cake)
Probably about 250ml of whipped cream, mixed with 2 tsp of chocolate emulco and 2 tbsp of Bailey's
(you can adjust/omit the chocolate emulco & Bailey's to your own preference. No fuss.)

To Assemble the Cake
1. Slice the cooled chocolate sponge cake into half.
2. Place one half of the sponge cake on a cake plate and spread some whipped cream onto it. Use a piping bag to pipe a round circle surrounding the sponge cake.
3. Spread the blueberry filling in the center of the center and then sandwiched it with the other half of the sponge cake.
4. Spread some whipped cream on top of the cake and followed by coating the whole cake evenly with the rest of the whipped cream.
5. Coat the side of the cake with chocolate rice.
6. Pipe cream rosette along the top corner of the cake.
7. Sprinkle chocolate flakes in the center of the cake.
8. Place fresh cherries onto each cream rosette.
9. Chill the cake for at least 1 hour before serving.

Do link back to MiMi Bakery House if you have used any information as published in this blog.