IMG_8263Recipe adapted from Bitter Sweet Spicy

Ingredients

300g butter
120g fine sugar
6 large eggs
1/2 tsp vanilla
80g kaya
250g sweetened condensed milk
80g horlicks
160g cake flour
2 tbsp cocoa powder
3 tbsp hot water – mixed with cocoa powder
2 tsp peppermint essence
green colouring

食材

黄油 300克
绵白糖 120克
鸡蛋 6颗
香草精 1/2小匙
咖椰酱 80克
练奶 250克
好力克 80克
蛋糕粉 160克
可可粉 2大匙
热水 3大匙 – 和以上可可粉混合
薄荷香精 2小匙
绿色食用色素

Directions/做法

– Line & grease bottom of a 7 x 7 inch pan. Set aside
7 x 7烤盘底部涂抹黄油并铺上烘焙纸

– In a large bowl, cream butter & sugar on high speed until light & fluffy. Add eggs, one at a time. Beat well after each addition
黄油和糖以高速打发至蓬松后,加入鸡蛋。每加入一颗拌匀后再加入下一颗

– Reduce speed & beat in vanilla essence, condensed milk, malt powder & kaya. Mix until well blended
减速,拌入香草精、练奶、好力克和咖椰酱。拌匀

– Stop machine & fold in flour. divide mixture into two parts. Add cocoa into one & peppermint & green colour into the other. Mix well
面粉以切拌方式拌入后,将面糊分割成二等份。一份拌入可可液、另一份拌入薄荷香精和绿色素。拌匀

– Preheat oven at about 180-190 deg C, top & bottom heat. Pour 2 ladles of cocoa mixture into baking pan & spread mixture evenly
烤箱预热至 180-190摄氏度。倒入两勺可可面糊,刮匀

– Bake for about 6-7 minutes or until cooked. Once cooked, remove pan from oven & press top of cake gently using a lapis presser or bottom flat surface of glass. Then adjust oven setting to grill (top heat only) at temperature of about 200-210 deg C
烤约6至7分钟后取出。用千层糕压模或玻璃杯底部将蛋糕压平。烤箱转为烧烤模式,温度调为200-210摄氏度

– Pour 2 ladles of peppermint mixture into baking pan & spread evenly. Bake until cooked. continue baking alternate layers until finish. (I baked 2 layers of cocoa mixture followed by 2 layers of  peppermint mixture)
倒入两勺薄荷面糊,铺匀。烤至金黄色。这样以交替面糊方式继续烤至面糊哟用完为止(我是以2层可可、2层薄荷面糊烤这蛋糕滴)

Personal notes/温馨小贴士:

– i made 1.5x the recipe but used 150g sugar and 1/2 tsp peppermint oil. i used 4 drops of green colouring and the colour of the peppermint layer came out pretty faint. so do use more if you like a distinct green layer
我做了食谱的1.5倍份量,不过只用了 150克白糖和 1/2小匙薄荷油。我只用了4小滴绿色素,所以薄荷面糊那层绿色显得不太突出。如想有突出的颜色,记得多加色素哈

  • i adjusted my oven to 240 degrees C grill mode and baked each layer between 6 – 7 mins
    我将烤箱转换成烧烤模式后,将温度调为 240摄氏度,每层烤了 6-7 分钟

  • i baked the last layer for 13 mins at 180 degrees C, top and bottom heat
    最后一层用了180摄氏度上下火、烤了 13分钟

 I am linking this post to “Cook & Celebrate: Christmas 2014″ event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

 

Pollution index: so cold in manchester

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(9) Comments

  • Mel (December 29, 2014)

    Oh my….. Salute and well done to you! This lapis cake is so delicious and yummy but ….very time consuming.

  • 婉婉下午茶 (December 29, 2014)

    哇!哇!哇!好美、好高、好棒!!!
    一定好美味~可以给我两片吗?^^

  • DG (December 29, 2014)

    Nice lapis, very neat & tall 🙂

  • Jasline @ Foodie Baker (December 29, 2014)

    Hi Victoria, your bake, as usual, looks so amazing and delicious! I would like to feature you as a guest blogger on my blog, with a creative bake from you, are you interested? (Wasn\’t able to find your email from your blog… do let me know your email or drop me an email at foodiebaker@gmail.com) Have a happy new year!

  • Cecilia Yap (December 29, 2014)

    Hi Victoria, your lapis bake is so beautifully done. Very neat and tall too. Happy New Year…

  • Karen Yap (December 30, 2014)

    Hi Victoria,
    Making lapis is alot of work. This Lapis Chocolate Mint is so nice and perfectly baked. Happy New Year!

  • May Law (December 30, 2014)

    亲啊, 你这个千层蛋糕烤的好高, 好美。。。你的烤功厉害!

  • dianaquek (January 2, 2015)

    This is one of the tallest lapis I have seen. And dare I say one of the swee-est too?

  • Zoe (@bake4happykids) (January 5, 2015)

    Hi Victoria,

    I reckon this is an unique lapis recipe with the use of kaya, heaps of condensed milk and also not much egg yolks!!!

    Whether unique or not, I reckon that your lapis layering kung fu is first class!

    Zoe

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