Thursday, March 11, 2010

Prune Layer Cake 2




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 :)

28 comments:

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

    ReplyDelete
  2. 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?

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

    ReplyDelete
  4. 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.

    ReplyDelete
  5. 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 ;-)

    ReplyDelete
  6. 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.

    ReplyDelete
    Replies
    1. Taste wise... Do they taste roughly the same? I mean 10 whole eggs vs 30 yolks?

      Delete
    2. Siska,
      They do not taste the same.
      30 yolk cake is richer , more oily as well

      Delete
  7. 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!

    : )

    ReplyDelete
  8. 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.

    ReplyDelete
  9. 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.

    ReplyDelete
  10. 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

    ReplyDelete
  11. 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.

    ReplyDelete
  12. Hi,

    Thanks, will try it.

    Ling

    ReplyDelete
  13. 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 :)

    ReplyDelete
  14. 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.

    ReplyDelete
  15. 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

    ReplyDelete
  16. 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.

    ReplyDelete
  17. 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! :)

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

    ReplyDelete
  19. 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

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

    ReplyDelete
  21. 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

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

    ReplyDelete
  23. 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?

    ReplyDelete
  24. 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.

    ReplyDelete
  25. Hi Wendy. I wanted to try to make the cake next week for raya. Thank you for the awesome tempting recipe. Could you psl explain on step 10. How do we press the cake? While it's hot with spatula or hands? Do we need to follow the same step for every layer? Thanks you so much.

    Sarimah Talib

    ReplyDelete

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