Rata-rata sekarang kek ombre..macam-macam design dan macam-macam rasa. Kek ini memang sedap dan memang menarik menggunakan santan menjadikan lemak dan perasa pandan menaikkan aromanya. Untuk hiasan saya letakkan coconut flakes..ini menambahkan lagi keenakkan pada kek
PRINT
SAVE
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup/2 sticks/227 grams
unsalted butter, softened
- 2 cups granulated/castor sugar
- 4 large eggs, at room
temperature
- 1 cup thick coconut milk (if
using canned/boxed coconut cream, thin out slightly with water to make 1
cup)
For the frosting:
- 100 grams gula Melaka, crushed
- 1/4 cup water
- 300 grams unsalted butter, at
room temperature
- 5 large egg whites
- 220 grams granulated sugar
- 2 tablespoons pure vanilla
extract
- pinch of salt
- 1/4 cup desiccated coconut
(optional)
Prepare the pandan extract: With a mortar and pestle or a blender, mash
the leaves finely along with the water into a paste. Use as little water as
possible. Press through a fine sieve or squeeze through cheesecloth to extract
the green juice only. You should obtain at least 100 ml liquid. If you have the
time, let it sit for a few hours. The green extract will settle at the bottom
and you can remove the excess water before using.
Bake the cake layers: Preheat oven to 350°F. Line and grease cake tins,
set aside. In a small bowl, combine the flours, baking power and salt, set
aside. In a large bowl, on the medium speed of an electric mixer, cream the
butter until smooth. Add the sugar gradually and beat until fluffy, about 3
minutes. Add in the eggs, one at a time, beating well after each addition. Add
the dry ingredients in three parts, alternating with the coconut milk. With
each addition, beat until the ingredients are incorporated, taking care not to
overbeat.
Using a rubber spatula, scrape down the batter in the mixing bowl to make sure
all the ingredients are well blended. Divide batter into desired portions and
mix in the prepared pandan extract accordingly to color each layer. Bake each
layer for about 25-40 minutes or until a cake tester inserted into the center
of the cake comes out clean. Cool the cakes completely on a wire rack before
icing. You can, at this point, cling wrap and chill/freeze the cake layers for
later use.
Make the frosting: In a heavy-based saucepan over medium low heat, melt
the gula Melaka with the water. Stir till all the sugar has melted, then let it
reduce slightly, about 3-4 minutes. Remove from heat and let cool completely to
room temperature. The caramel will thicken more as it cools. If it becomes too
thick, thin out with a little bit of water before using. Combine the egg
whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk
frequently, keeping it over the heat, until the mixture reaches about
160°F/70°C and the sugar has dissolved (rub some between your fingers - if it
feels grainy, it hasn't dissolved).
Transfer the mixture to a mixer with a whisk attached and beat on medium-high
for 8 minutes, until stiff peaks have formed and the mixture has cooled to room
temperature. Turn down the speed to medium and start adding small chunks of
butter, checking that it has incorporated before adding more. Keep beating
until it comes together, this will take about 5 minutes. With the mixer
running, add in the gula Melaka caramel, one teaspoon at a time, beating until
well combined between each addition. Add between 6 to 9 teaspoons, according to
taste.
Assemble the cake: Secure the bottom cake layer (the lightest or darkest
layer) onto the cake board with some frosting. Layer on frosting and add on the
cake layers accordingly. Coat the entire cake with a thin crumb coat, then
chill the cake for 15-20 minutes. Ice the cake and decorate as desired, with
some desiccated coconut and piped rosettes.
Recipe adapted from Pink Yin...from Life is great -http://pickyin.blogspot.com/search?updated-max=2013-11-11T13:02:00%2B08:00&max-results=3
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup/2 sticks/227 grams
unsalted butter, softened
- 2 cups granulated/castor sugar
- 4 large eggs, at room
temperature
- 1 cup thick coconut milk (if
using canned/boxed coconut cream, thin out slightly with water to make 1
cup)
For the frosting:
- 100 grams gula Melaka, crushed
- 1/4 cup water
- 300 grams unsalted butter, at
room temperature
- 5 large egg whites
- 220 grams granulated sugar
- 2 tablespoons pure vanilla
extract
- pinch of salt
- 1/4 cup desiccated coconut
(optional)
Prepare the pandan extract: With a mortar and pestle or a blender, mash the leaves finely along with the water into a paste. Use as little water as possible. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. You should obtain at least 100 ml liquid. If you have the time, let it sit for a few hours. The green extract will settle at the bottom and you can remove the excess water before using.
Bake the cake layers: Preheat oven to 350°F. Line and grease cake tins, set aside. In a small bowl, combine the flours, baking power and salt, set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the coconut milk. With each addition, beat until the ingredients are incorporated, taking care not to overbeat.
Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended. Divide batter into desired portions and mix in the prepared pandan extract accordingly to color each layer. Bake each layer for about 25-40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack before icing. You can, at this point, cling wrap and chill/freeze the cake layers for later use.
Make the frosting: In a heavy-based saucepan over medium low heat, melt the gula Melaka with the water. Stir till all the sugar has melted, then let it reduce slightly, about 3-4 minutes. Remove from heat and let cool completely to room temperature. The caramel will thicken more as it cools. If it becomes too thick, thin out with a little bit of water before using. Combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 160°F/70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved).
Transfer the mixture to a mixer with a whisk attached and beat on medium-high for 8 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until it comes together, this will take about 5 minutes. With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition. Add between 6 to 9 teaspoons, according to taste.
Assemble the cake: Secure the bottom cake layer (the lightest or darkest layer) onto the cake board with some frosting. Layer on frosting and add on the cake layers accordingly. Coat the entire cake with a thin crumb coat, then chill the cake for 15-20 minutes. Ice the cake and decorate as desired, with some desiccated coconut and piped rosettes.
Recipe adapted from Pink Yin...from Life is great -http://pickyin.blogspot.com/search?updated-max=2013-11-11T13:02:00%2B08:00&max-results=3
© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write
No comments:
Post a Comment