Sunday, October 26, 2014

Sarawak Prune Layered Cake






Ingredients:

(A)
10 egg yolks
6 egg whites
220g castor sugar
200g Hong Kong flour
2 tbsp Ovalette
1 tsp vanilla essence
60ml cold water

(B)
425g unsalted butter
4 tbsp condensed milk

1  pack of pitted prunes, cut into strips
1 - 8"x8"x3 square baking tray, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:
  1. Cream ingredients B until pale and creamy. Set aside.
  2. In another mixing bowl, add in ingredients A and beat until fluffy and thick. (Thick like the mixture of beaten sponge mix mixture)
  3. Mix (1) into (2). Divide into 3 times to mix in and blend well.
  4. Divide mixture into 2 equal portions. One portion to add a little green coloring; keep the other portion as it is.
  5. Preheat oven on top and bottom grill at 185°C for 5 minutes. Change the grill to TOP GRILL with the same temperature.
  6. Spoon 5 tbsps of plain mixture into baking tray and spread evenly. Bake for 5 minutes until the cake brown on top as it is cooked. Timing might varies depending on the individual oven so adjust the timing accordingly.
  7. After the first layer is done, take the baking tray out from the oven. Spoon in 5 tbsp of green mixture and spread on top of the first layer and arrange prunes on top. Top grill for 5 minutes or until the layer is brown. 
  8. Repeat the same process until all the mixture is used up.
  9. Leave the cake cool in the baking tray. Slice and serve when it is cold & unmoulded.  
 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **


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