Horlick lapis
Recipe 1 (original version)
240 grams of plain flour
200 grams of Horlicks
180 grams of castor sugar or brown sugar (sugar reduced) (I used 120 gms only)
385 grams of butter (I used 350 gms)
10 whole eggs
1 can of condensed milk (about 380-400 gram)(I used 200 gms only)
Recipe 2 (healthier version)
200 grams of plain flour
200 grams of Horlicks
100 grams of castor sugar or brown sugar (sugar reduced)
350 grams of butter
8 whole eggs
1 can of condensed milk (about 380-400 gram)
Others
A ladle
One fondant icing smoother
STEPS OF PREPARATION
Preheat the oven to 200 degree Celsius.
Grease a 9” x 9” square tin.
Cream
the butter and sugar until light and pale. Add in one egg at a time and
ensure that the egg and butter mixture are well mixed.
Add in the condensed milk, use the machines to slightly stir it. Sift in flour and Horlicks and stir until well mixed.
Heat
the greased baking tin for about 1 minutes and turn the oven to top
grill mode. Put 2 ladles of batter in the tin and ensure that it is
equally distributed in the tin. Bake for 5-6 minutes until the surface
start to turn brownish. Take out and use the fondant icing smoother to
roughly press again the cake (to ensure that it is flat). If you note of
some bubbling, use a toothpick to poke the hole and let the trapped air
escape.
Put
another 2 ladles of batter, bake until brown and press it slightly.
Repeat the same procedures until all the batters are finished. After all
the batter have finished, for the last layer, reduce the oven to 160
degree Celsius and resume to the “top heat and bottom heat” mode, bake
for additional 10-15 minutes. Cooled completely before cutting. Keep in
refrigerator for up to at least 2 weeks.
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