Recipe:
Tin: 3 parts 25cm x 10cm x 4cm
Total : 25cm length 30cm width 4cm height
Grease all the tin includes the side then line it
Preheat oven 180degrees
Total : 25cm length 30cm width 4cm height
Grease all the tin includes the side then line it
Preheat oven 180degrees
A
22 yolks
190g caster sugar
1/2 tsp vanilla
*Beat with high speed till ribbon stage
22 yolks
190g caster sugar
1/2 tsp vanilla
*Beat with high speed till ribbon stage
B
160g butter (I used Golden Churn butter)
30g margarine (I used Bluebland, you can use any brand)
1/2tbsp condensed milk
*Beat with high speed till pale and white
160g butter (I used Golden Churn butter)
30g margarine (I used Bluebland, you can use any brand)
1/2tbsp condensed milk
*Beat with high speed till pale and white
Step 1. Fold lightly A and B using spatula slowly and carefully.
C
48g all purpose flour
9g corn flour
6g milk powder
48g all purpose flour
9g corn flour
6g milk powder
1. Sieve C in step 1 and fold lightly. Carefully fold, over fold will result in reduce the volume of batter.
2. Separate batter in 3 parts. I put 1 part a little more for top so the top will look a bit thick than the other two parts below. 1 part add with 1/2 tbsp Choco paste.
3. Bake at 180 degrees for 25 min.
4. Spread each layer with strawberry jam after the cake is cool.
If you want to put the prune as topping, you only can do after the last 10min which is 15min after baking. Otherwise the prune will sink.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210149446587232&set=pcb.1821401631454097&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-authenthic-surabaya.html
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