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Prune Layer Cake 2

Thursday, March 11, 2010




Actually this was an order for Chinese New Year. This lady wanted a low cholesterol full egg yolk layered cake. Usually if I made this for personal consumption, I'll only do whole eggs, but since it's an order, ok, let's go for 30 egg yolks.

Recipe is similiar to the previous post, Haw flakes layer cake, but, I replaced the 10 whole eggs with 30 egg yolks.


450gm butter
140gm sugar
30 egg yolks from large eggs
510gm condensed milk
240gm cake flour
1 cannister Prunes, 340gm. Snip prunes into half. Press to flatten on a plate.

Method:
1. Preheat oven on grill setting. (My oven has either 230C or 250C setting, so I used 230C)
2. Use a 9x9 inch square pan. Line bottom of pan. Heat up pan for step 8 (I do this over the hot water I prepared for the water bath later).
3. Beat sugar and butter until light and fluffy.
4. Add in eggs, one by one. Beating well after each addition.
5. Mix in condensed milk
6. Sift flour and fold into batter.
7. Separate batter into 10 portions.
8. Spread a portion of batter evenly onto hot pan.
9. Tilt pan left and right to level batter. Grill for 7 minutes or until golden.
10. Remove from oven and press cake layer to remove excess air. Spread another portion of batter over the cooked layer, tilt pan to level batter and arrange flattened prunes onto batter. Grill for 7 minutes or until golden.
11. Alternate step 9 and 10 until batter is finished.

****
Pan needs to be heated up at step 2 for even distribution of batter. You can either heat up in the preheating oven or over a pot of hot water.

Switch off oven fan when u do this cake, if not, the bottom will burn at the end of the baking. If the fan cannot be turned off, like my oven, even on grill mode, bake this cake in a shallow water bath to prevent the base from over browning…my baking pan is 9X9 and my water bath pan is 10X10. Too big a water bath pan will leave u a very moist cake, and a longer browning time. But even if it gets too moist later, u can dry it up in the microwave on low for 10 minutes and then wrap it up again for even distribution of moisture from within.


What did I do with the leftover egg whites???? Few recipes coming up :)

25 lovely notes:

My Little Space March 11, 2010 at 2:33 PM  

Mamamia, this looks amazing! Yet layer cake is another challenging bakery. Lots of work! Oh yeah, it's a sweaty job! Well done, Wendy!

DG March 11, 2010 at 2:35 PM  

Wou You are the layer cake expert. If I have a chance, I would like to try out your recipe :)
Btw, is there any suggested brand for the prune?

Sonia (Nasi Lemak Lover) March 11, 2010 at 3:23 PM  

Thought egg yolks is high in cholestrol, this cake need 30 egg yolks, this is a lot..

wendyywy March 11, 2010 at 5:36 PM  

My little space,
No sweat about it!!! Just need to get the hang of it.

DG,
I used Sunsweet, which is one of the more common brands here.

Sonia,
Errr.... it's a full yolk cake using low cholesterol eggs, not regular eggs. Sorry for the confusion.

Blessed Homemaker March 12, 2010 at 1:47 AM  

I have a love-hate relationship with lapis/layered cake. I love to eat them but hated the amount of eggs used (high cholesterol level). Contradicting huh?

Your lapis/layered cakes are all so beautifully baked! You should be named lapis/layered cake queen ;-)

wendyywy March 12, 2010 at 5:53 PM  

Blessed Homemaker,
Well, it's a cake that u eat with ur pinkie up. Slowly bite by bite, not chomp by chomp.
U can't finish the cake up like a regular butter cake, cos it's cut into very small slices. When u eat only that little bit each time, I don't see how bad this cake can be. Normally I do whole eggs method, but this is an order from a customer, so I adhered to ther request to do a full yolk cake. You can keep this cake for weeks and weeks in the fridge, and slowly savour it.

Irene's Footprints March 13, 2010 at 11:12 PM  

wow ur electricity bill is up up this month.
Is this kueh lapis? Or is it often called as layered cake in M'sia?

You have nice even layers...lots of sweat har.

And I didnt know you can do a water bath to prevent the bottom from browning too much. Good idea!

: )

wendyywy March 14, 2010 at 6:01 PM  

Irene,
I dunno about the bill yet. Actually i never ask about it. But my husband told me, the average bill for my house is about RM300 per month.

HomeKreation March 21, 2010 at 5:20 PM  

Wendy,

Your layers look very neat. Today I tried one of Y3K recipe to finish off my leftover egg whites. Not a satisfactory result... not sure what went wrong.

Anonymous,  July 19, 2010 at 10:33 AM  

Hi,

Do you put the prunes in every layer or every 2 or 3 layers? How do you distribute evenly ?

How many inches for this lapis with prunes and without prunes ?

Ling

wendyywy @ Table for 2 or more..... July 19, 2010 at 12:01 PM  

Ling,
I put it every alternate layer.
From the instructions, step 8 and 9, which is the first layer, did not indicate prunes, but in step 10, prunes was intructed to be put on. And repeat steps 9 and 10, which is w/o prunes and with prunes.
You can choose to put on every layer if you like, but you'll need 2 tubs of prunes.

To distribute evenly, count how many prunes you have in your canister and divide it out. You should know how much prunes you should put on each layer then.

The cake is about 2(+) inch high with prunes. I have no idea how high it is w/o prunes as I have never made it that way.

Anonymous,  July 20, 2010 at 8:59 AM  

Hi,

Thanks, will try it.

Ling

Mumto4Angels August 6, 2010 at 11:29 AM  

Hi Wendy,

I wanted to clarify that is it must to bake with 'water-bath' for this cake if I am using an oven on grill mode and fan -off? Please advice. thanks :)

wendyywy @ Table for 2..... or more August 6, 2010 at 12:54 PM  

Mumto4Angels,
I also use grill mode, fan off, but my cake burns at the base, unless you oven is very small, then the hot air can't go to the bottom and slowly overbake the base. If the oven cavity is big, even on grill mode, the hot air can go down and bake the base of the cake.

The water bath is to prevent the base from overbrowning, something that I experienced with my 1st layer cake.
You don't need a big pan, just slightly bigger with a bit of water in it is enough, just to maintain the temperature to be lower than the top.

Anonymous,  August 17, 2010 at 4:17 PM  

hi wendy. i love prune layer cake. one of the best i had eaten. Would like to konw, for the measurement of the weight, its exactly as per the kitchen weighing scale? e.g., do we use the same weighing scale for sugar, flour and the condensed milk? condense milk as in 'Susu Cap Junjung'?

thanks!,
Mimi

wendyywy @ Table for 2..... or more August 18, 2010 at 12:03 AM  

Mimi,
I have always used the kitchen weighing scale for weighing everything in grams or kg. I'll use the measuring cup if I'm measuring in volume (ml).

So far I haven't seen separate scales for flour or sugar, and all the supermarkets and kedai runcit I've been to, uses the same scale to measure everything in grams or kilograms.

If the susu calls for its measurement in weight(gram or kg), then use the scale, but if it calls for volume(ml) then please use the measuring cup.

grub February 3, 2011 at 6:36 PM  

wah kek lapis are so painstaking to make! yours look perfect :D

have a happy Chinese new year !! best wishes for you and your family to enjoy a prosperous year of happiness, health and wealth! :)

wendyywy @ Table for 2..... or more February 4, 2011 at 1:31 AM  

grub,
Thankyou, it's not that hard once you get the hand of it. :)

Anonymous,  January 26, 2012 at 4:50 PM  

Hi

Love your tip of flattening the prunes. I always wondered how it got so flat and even! I have tried baking my 2nd lapis cake this year which is more successful. However, my cake edges tend to seperate from the pan and the batter will flow down the sides. How do you prevent this? Work faster? Sabby

wendyywy @ Table for 2..... or more January 26, 2012 at 5:15 PM  

Sabby,
I think the layers are overcooked. Did you grease the sides? I don't.

Anonymous,  March 20, 2013 at 5:36 PM  

Hi Wendy

Thanks for sharing the lapis tips. Yup, I greased the sides, so duh! I tend to wait till quite dark before putting on the next layer. Scared it will be undercook. BTW, for the last layer do you still use grill or change back to normal bake? Sabby

WendyinKK @ Table for 2..... or more March 21, 2013 at 8:27 AM  

Sabby,
Sometimes I just use grill all the way, sometimes I bake the last layer.. depends on the mood, hehehe.

Genevieve,  November 12, 2013 at 4:01 AM  

Hi Wendy, can you tell me how long your prune cake, fruit cake and pineapple tart will keep fresh before Xmas? I plan to bake them on 15th in UK. Will be in m'sia on 18th. Will it be Ok to serve on 25th?

WendyinKK November 12, 2013 at 8:32 PM  

Genenieve,
They can be kept at room temp for a week. But to play safe, keep them chilled once you reach your destination. I like to slice them into long bars, wrap with cling film and chill. The cake comes to room temp quite quickly after slicing. But for the best aroma, heat up the chilled cake bar in the oven at 140C until you can smell it. Turn if off and let it cool down, then slice.

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