You can change to original flavor which is Chocolate. Just change coffee powder to cocoa powder n to chocolate emulco.
COFFEE LAPIS SURABAYA by Patricia Na
Ingredient A:
12 egg yolks
1 Egg white
100 gm Castor Sugar
1/2 tsp Vanilla Extract/Paste
1/2 tbsp Emulsifier (Ovalette)
Ingredient B:
60 gm Cake Flour
10 gm Corn Starch
(Shift together )
Ingredient C:
120 gm Butter (Whipped until pale in color)
Ingredient D:
1 tsp Rum/Whisky/Brandy
1 tsp Coffee Emulco
1 tsp Mocha Paste
1 tsp Coffee Powder
( Mix all together )
METHOD:
1.) Beat egg yolks n white, vanilla add sugar in 3 batches. Beat till mixture becomes pale n fluffy.
2.) Add emulsifier, beat until thick.
3.) Add flour mixture n fold well. I use a hand whisk in order not to deflate the batter.
4.) Add whipped butter n mix until well combined.
5.) Measure out 200gm of batter n add into coffee mixture (Ingredient D)
Stir till well combined.
6.) Pour coffee mixture into 1 section of LINED (Base Only) Lapis Surabaya Pan.
7.) Pour balance mixture evenly into the other 2 remaining section .
8.) Bake @ 200°C for 15 mins.
9.) Remove cake immediately from pan and let cool on wire rack.
10.) Spread any flavor jam (own preference) onto cake and stack up on top of each layer)
* I use Speculoos Cookie
butter as filling*
** Happy baking * *
#FionaLau#
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