lapis Chempedak Cake

500g butter - i used SCS
4 tbsp sweetened condensed milk
1 tsp cempedak essence - (optional)
1 tsp vanilla extract/essence

(Beat all the above ingredients using high speed)

20 egg yolks
5 egg whites
270 gm caster sugar
1 tbsp ovalatte

120g Hong Kong / Top flour
20g milk powder
150g cempedak puree

Cempedak puree
600g cempedak (cored)
220g caster sugar
220ml of water
(Mix all ingredients and blend smooth. Cook briefly over low heat until thickened (stirring continuously))


- Beat the eggs, caster sugar, ovalette in a bowl mixer using high speed until fluffy and thick.
- Add in ingredient A into the egg batter and stir well.
- Next.. add in a little at a time sifted HK flour and milk powder.
- Finally add in 150g of cempedak puree. Stir until well blended.
- Grease cake pan measuring 10" x 7" or 8" x 8". Preheat oven to 170C.
- Now u may hv ur own way of measuring ur batter.. i used my normal method of weighing my batter and divided it by the nbr of layers that i want my cake to be..
- Weigh ur first layer.. spread it evenly and bake it using upper and lower fire for abt 5 mins.. change setting to grill mode (upper fire) and continue to bake for another 5 mins or until golden brown.
- Weigh and bake second layer as usual until cooked. Take it out and spread 3 tbsp of cempedak puree... grill it again till cempedak layer is cooked (~5mins).
- Bake the rest of the layers using the same method.. for every two normal layers u top off with 3 tbsp of cempedak puree.
- Once done.. bake last layer using lower fire for 10mins .. temp between 130 to 140C.

Moral of the story.. once I have settled into my new house (end Sept).. u will be hearing me whinning again abt climbing 4 flights of stairs! hahaha

Source: Bro Rozzan

Fiona Lau

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