cream cheese lapis legit & surabaya layered cake ~ highly recommended 苏拉巴亚奶油奶酪千层蛋糕 ~ 强推

a cake that takes effort but worth the effort.. if you break this up into a 2 days bake, it ain’t that bad afterall
一款有够折腾但令人十分满足的蛋糕。。分两天做，就不觉得那么累了哈

Original recipe source adapted & modified/原食谱（经调整）取自于: I Love. I Cook. I Bake

Ingredients (7 inch square pan with removable base)

Cream cheese lapis legit
A
70g butter
50g cream cheese
40g sugar
96g egg yolk (c. 5 egg yolk)
30g sweeten condensed milk

B
60g cake flour
1/4 tsp baking powder

C
75g egg white (c. 2-2.5 egg white)
40g sugar

lapis surabaya (bakes in two 7 inch square pan)
20 egg yolk
180g sugar
250g butter
100g cake flour, sifted

1.5tbsp chocolate emulco

食材（7寸方形活动底模）

奶油奶酪千层蛋糕
A
黄油 70克
奶油奶酪 50克
糖 40克
蛋黄 96克（约 5颗蛋黄）
甜炼奶 30克

B
蛋糕粉 60克
泡打粉 1/4小匙

C
蛋白 75克（约 2-2.5颗）
糖 40克

苏拉巴亚蛋糕体 (做两层 7寸方形蛋糕）
蛋黄 20颗
糖 180克
黄油 250克
蛋糕粉 100克，过筛

浓缩巧克力精 1.5大匙

Directions/做法

– (day 1) prepare cream cheese lapis legit: bring all of A ingredients to room temperature, then beat till light & fluffy
（第一天）事先准备奶油奶酪千层蛋糕：将 所有A食材回温并打至蓬松状态

– add in sifted flour & baking powder, and beat till no longer lumpy. set aside
加入过筛的面粉和泡打粉。打至无颗粒。待用

– C ingredients: add sugar to egg white in 2 additions, and beat till soft peak. fold into above batter in 3 additions and divide batter into 5 portions
C 食材: 白糖分两次加入蛋白打至软性状。蛋白霜分三次翻拌入面糊。拌好的面糊分割成 5等份

– grease and line bottom of pan. grease and flour sides of pan
烤盘底部抹油、铺上烘焙纸。烤盘周围抹油，撒上面粉

– preheat oven to 220 degrees C. preheat pan in oven for 2 mins
烤箱预热至 220摄氏度后，将烤盘放入预热两分钟

– pour a portion of batter into pan and spread evenly. turn oven to grill mode, 210 degrees
将一份面糊倒入烤盘，抹平。烤箱转至210摄氏度烧烤模式

– bake every layer (middle rack of oven) for 6-7 mins, or till browned. remove, and prick bubbles with toothpick. press cake down with lapis presser and brush a very thin coat of melted butter (not within recipe) on cake. pour next layer and bake. repeat process till batter is used up
每层蛋糕（烤箱中层）烤约 6-7分钟或至上色。取出后，用竹签将气泡刺破，运用千层蛋糕压模轻轻压平。蛋糕抹上薄薄一层融化黄油（食谱外）后再倒入另一份面糊继续烘焙。此步骤重复至面糊用完为止

– bake last layer with top & bottom heat on 180 degrees C for 15-18 mins or till browned. once done, remove from oven, and press it down with presser once again. allow to cool in pan for 5 mins, then remove. brush with a light coat of melted butter, and allow to cool completely on wire rack
最后一层面糊以 180摄氏度上下火，烤约 15-18分钟，或至金黄色。取出后，再次将蛋糕轻轻压下。让其在烤盘冷却 5分钟后才脱模，挪至冷却架子进行冷却

– (day 2) prepare lapis surabaya. line and grease two 7 inch square pan
（第二天）准备苏拉巴亚蛋糕。两个 7寸方形蛋糕模抹油、铺上烘焙纸

– beat butter till pale and creamy. set aside
黄油打发至蓬松发白状态。待用

– beat egg yolk with sugar till pale and ribbon stage. fold butter into egg yolk batter in 3 additions manually
蛋黄加入白糖，打至蓬松状态并捞起时留下痕迹即可。黄油分三次手动翻拌入蛋黄糊。拌匀

– add in sifted flour in 3 additions and fold till no longer lumpy
面粉分三次拌入蛋黄糊。拌至无颗粒

– divide batter into 2 equal portions, and add chocolate emulco into one portion. mix well
面糊分割成二等份，一份加入浓缩巧克力精。拌匀

– pour batter into 2 separate pans, and bake in preheated oven of 180 degrees for 25 mins. mine was done in 22 mins
准备好的面糊分别倒入蛋糕模，送入预热至 180摄氏度烤箱烤约 25分钟。我的烤了 22分钟

– allow cake to cool in pan for 5 mins. remove from pan, and peel off baking paper. cool completely
蛋糕取出后在烤盘里冷却 5分钟后脱模、撕去烘焙纸。完全冷却

– to assemble, brush one side of original (yellow) surabaya layer with strawberry jam. top with cream cheese lapis cake
组合：黄色苏拉巴亚蛋糕一面抹上草莓酱，摆上奶油奶酪千层蛋糕

– spread cream cheese lapis cake with strawberry jam and lay chocolate surabaya layer on it
在奶油奶酪蛋糕上再抹上草莓酱，盖上巧克力蛋糕

– wrap with cling wrap and chill for 2 hours to allow cake to get into “set”
蛋糕裹上保鲜膜，冷藏 2小时定型

– bring cake to room temperature before slicing and serving
享用前，将蛋糕回温、切片即可享用