Lapis Surabaya - by Hycinth Lim


Yellow Layers (make 2 layers of yellow layers) :

20 egg yolks
200 g fine granulated sugar
1 tsp ovalette
100 g all-purpose flour
250 g melted butter

Choclate Layer :

10 egg yolks
125 g fine granulated sugar
1tsp ovalette
30 g plain flour
25 g cocoa powder
125 g melted butter

Strawberry jam or whatever jam to your liking (the indonesian recipe use strawberry jam and i used apricot)

Grease and line the bottom of 3 ,  8 inch baking pans.

Pre heat oven to 350f (fan forced)

Prepare the yellow cake mix :

Beat together sugar, egg yolks, flour and ovalette until pale and thick. The batter will expand to around three times the original volume. Put the melted butter in to the batter and  turn on the speed to low, fold in thoroughly.

Pour the batter into the bottom lined cake pans and bake for about 10 – 15 minutes until springy to the touch.

Remove cake from the oven.  If the cake is not level and has a dome, use a clean kitchen towel and put it on the hot surface of the cake and press lightly to remove some of the uneven air.

Place cake tin on a wire rack and leave to cool for 10 minutes.

Carefully remove cake from tin and place on rack to cool completely.

Prepare the chocolate layer in the same way as the yellow layer except beat the sifted cocoa powder together with the other ingredients.

To assemble the cake place one yellow layer on a cake board and spread the top of the cake with thin layer of strawberry jam to stick the layers together. You can put as much or as little jam you like.

Place the chocolate layer on top. Spread with jam

Place yellow layer on top

 Recipe Credit :

Fiona Lau

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