『Kek Lapis Series』Cranberry Kuih Lapis

Ingredients:

(A)

200g butter， 150g cream cheese, 100g fine sugar, 5tbsp condensed milk, 14 egg yolks

(B)

120g fine sugar, 7 egg whites, 1/4tsp tartar powder

(C)

180g hong kong flour, 1tsp baking powder, ¼ tsp Bumbu Kue Lapis (Spekkoek)

(D)

Dried cranberries

Method:

1) cream butter, cream cheese，condensed milk, sugar until creamy, light and fluffy (around 10mins).

2) Add in egg yolk one at a time, beating until well blended. Leave aside.

3) In a clean mixing bowl, beat egg whites, tartar and fine sugar until light and stiff peak (about 5-7mins).

4) Sieve flour and baking powder and fold into (2) butter mixture. Fold in gently till combined.

5) Add (4) into (3). Continue mixing until well combined.

Divide batter into 2 portions.(1 portion is about 800g and the other portion is  350g)

6) 1^st portion remain original flavor and the 2nd portion mixed with pink food colouring.

7) Grease and line with a 7" cake tin and spread in 70g original batter evenly. Using grill function180C, bake the first layer until light brown (around 7mins). Press lightly with cake press to break any air bubbles and to get an even layer.

8) Spread 2nd layer with the same batter. Continue doing with the original batter and spread with some cranberries on the forth layer and continue to grill until you get 6 layers original flavour. 

9)Then change to cocoa batter. Using the same method continue baking for another 6 layers.

10) Follow by making 5 layers of pink batter then continue with 2 layers of original batter. Spread with cranberries and continue to grill until using all the batter.

11) Grill the last layer for 5 mins then using top and bottom heat and bake the cake at 180C for further 10 minutes.

* Spread a thin layer of melted butter every second layer (or every layer to prevent te cake from drying out after long baking process)