AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Wednesday, August 16, 2006

Lapis Speckok




Ingredients:

20 egg yolks
6 egg whites (if using large eggs, use only 5 egg white)
200 gm. sugar
375 gm. Butter (canned Golden Churn butter)
2 - 3 Tbsp. brandy
4 Tbsp. condensed milk
2 tsp. Mixed spice
120 gm. plain flour

Method:

(1) Sift flour with mixed spice.
(2) Cream butter and condensed milk together till fluffy. Add in Brandy.
(3) Beat egg whites with sugar until stiff and then add in egg yolk one at a time and beat till fluffy.
(4) Mix butter mixture with egg mixture together and then fold in the flour and mix till evenly mixed.
(5) Grill in oven layer by layer in a 7" sq. tin until all used up. For the last layer, when the top is 1/2 cooked, turn to oven heat and bake at normal oven temp. for another 15 mins.

52 comments:

Irene cHua said...

hi aunty...is 2 tsp of the spice very very strong? cos I have a recipe which only uses 1/2 tsp for the 7inch cake....

Does this lapis taste like the real indonesian one?

yochana said...

No Irene,

It's not very strong. Well, I've never compare this recipe with a real Indonesian one. maybe you can try it and then compare..

rgds..

irene chua said...

okay i will try it. yesterday i failed with a recipe i learnt at a cooking class. when i flipped the cake onto a cooling rack it exploded batter out......

yochana said...

Dear Irene,

When you grill your lapis, make sure every layer is cooked before pouring in the next layer. Poke with a skewer and if no liquid ooze out, then it's cooked.
The exploded effect is because your lapis is uncook.
My rough estimate is at least 8 - 10 mins per layer but once again I would like to remind you that every individual oven's temp is different. Happy baking!!
rgds.

Anonymous said...

Dear Yochana,

Can we replace the brandy with somethin else cos I'm a muslim. The brandy is for the storage of the cake right?

yochana said...

Hi anonymous,

for muslim, replace brandy for orange juice.

rgds

Anonymous said...

hi yochana,

what's the recommended temperature to grill the layers? my oven does not have the grilling function. only normal oven baking.

yochana said...

HI anonymous,

for lapis, you definitely needs grill. Normal oven will make the whole cake dry...becomes overbaked. I used NO. 4 1/2 mark - Baby Belling.

rgds

Anonymous said...

thanks yochana for the info. it seems like i'll need to drop the idea of trying out a layercake until i get a new oven! thanks again.

Anonymous said...

Dear aunt yochana,

my oven functions with ajustable top and bottom heat, time and temperature. What's the right setting for grilling for the layers and the normal oven baking for the layers? Can you please advice?

Stephanie

yochana said...

Hi Stephanie,

For oven setting top and bottom heat is about 175C. For grilling top heat, use oven mark 4 1/2 .

rgds

Cyndi said...

Hi Aunty,
Can you tell me how do you usually dispose off the egg white? I find it wasted to throw them away but cannot think of away to "use" them. Any recommendation or recipe that use only egg white (I can only think of icing cream)?

Once again, thanks for all the helpful tips!

Cyndi

yochana said...

Hi cyndi,

Use your egg white for Fly African cake that is already in my blog.

You can use them for Friands, macarons, meringue or even make soup.

rgds

Cyndi said...

Hi Aunty,
Sorry for being so "sua ku", I don't know what is Friands? But I will find out the recipe from the web...If u ever made before and has the recipe and pic...of course don't mind having it from you :)

bianbian said...

Hi Yochana,
I am using Ariston FD97 model.
Can you guide me in the mode for grilling this cake lapis?
I baked before but cake turned out very dry and color not nice.
TIA
bianbian

yochana said...

Hi bian bian,

look into your instruction manual, they normally teach you how to use the grill. Every individual oven has a different mode. My ariston is about 8 years old already and might probably has a different mode version from you.

Remember not to bake too long and not too heat. It tend to dry up the cake during baking.

rgds

Anonymous said...

Hi Aunty Yochana,

Do I need to grease the sides of the baking tin with butter?

Btw, can i omit the spice when baking this lapis?

May i noe the difference between top flour n cake flour?

TIA

Regards
Madeline

yochana said...

Hi madeline,

I never grease my tin when I bake my lapis, too lazy to do that but you can grease lightly if you want to.

Cake flour and top flour are almost the same and so it makes no difference.

rgds

mamemo said...

Hi Aunty Yochana,

I've just tried your recipe ! Although not very presentable, but it still taste yummy yummy !

Can I check with you something ? Some layers have bubbles when grilling. Should i leave them alone or poke them ? Even after I poke them, i could still see a "dent" after I cut at a cross section. :(

Thanks in advance!

yochana said...

Hi mamemo,

Every layer, use a skewer to poke on the surface then use a flat presser to press lightly before pouring the next layer. This will help them to stick better and let out the air that creates the holes.

rgds

mamemo said...

Thank Aunty for your tips !
Next time I will send u a photo of my kueh lapis !

yochana said...

P.K. Thanks Mamemo.

rgds

qing said...

Hi Aunty

Where do I get the spice? From Phoon Huat?

If I tell them that I want lapis spice they will know?

Thanks

yochana said...

Hi qinq,

Everywhere sells spice. I normally use Bake King's mixed spice. You can get it from NTUC.

rgds

qing said...

Hi Aunty

I will be baking it later. However, I could not find Brandy therefore will be replacing with the Marigold orange juice(want to get fresh orange but forgot)

Where can I get small bottle of brandy. Phoon Huat does not sell it

Another qn is normally how long can we keep a cake at normal temperature becos I always scared it will be spoil and after will give out to ppl after baking.

Hope the baking today will be successfully.By

yochana said...

hu qing,

For lapis speckok, if you use brandy or rum, it should last 3 days at room temperature. If you use orange juice, keep it in the fridge until needed.

I think you can get small bottles in liquor shop.

rgds

qing said...

Hi Aunty

When you mentioned the last layer, means the bottom of the lapis or the top of the lapis

Thanks

yochana said...

hi qing,

The last layer means the top layer.

rgds

qing said...

Hi Aunty

I tried your prune lapis before and it is very nice.

However, now that I am doing the lapis speckok my mix has already of bubble like hole and now my 1st layer has hole in it.

What is wrong.

Thanks

yochana said...

Hi qing,

did you put in the flour? sounds like you forgot to put in the flour. Just give it a few stir and the bubbles will go off.

rgds

qing said...

Hi Aunty

I did put in the flour. After mixing, it become flaky unlike the prune lapis, the mix is not very fluffy. It is quite watery compared to the prune lapis and the mix is not smooth. Do not know what is wrong.

During the final layer, oil started to flow out and now the whole lapis is quite oily. Is it because I grease the tray with oil?

My fly african can is quite okay I think.

Thanks for the help.

yochana said...

hi qing

Don't grease the tin. It shouldn't happen as what you have described. I think you should try again to see what happens.

rgds

qing said...

Hi Aunty

I will be trying the lapis again for New Yr. Very hard work.

If I am using rum instead of brandy, is it still the same portion.

Thanks

Lisa Tan said...

Hi Aunty ,
I am new to your lovely blog . May I know can I use cake flour for this recipe? Ovalette it is the same with sponge cake stabiliser ? Thanks You..
Very tempted to try some of your recipes...

yochana said...

Hi Lisa,

Yes you can use cake flour. Cake stabilizer is ovalette or SP.

Rgds.

Lisa Tan said...

Thank You !!! So happy to find your lovely blog. Thank you for sharing with us !!!! :)

Anonymous said...

hi Auntie Yochana,

do u need to line the cake tin?

Will the cake be stuck to the tin and cannot come out without lining?

tks
Jamie.

yochana said...

Hi Jamie,

just line the base will do.

rgds

mei said...

hi aunty,
I was looking at you lapis chocolate and it required ovalette while this lapis speckok doesnt need ovalette. COuld you please advise why? Thanks

yochana said...

Hi Mei,

this recipe has a lot of egg yolks so it doesn't need ovalette to stabilize it.

rgds

Anonymous said...

hi yochana,

today i did this lapis. I beat the egg white first and set it aside while beating the other ingredients. When i folded the egg white, it was not stiff but like marshmellow. Then had no chooice but to fold it in.

After baking the last layer, the lapis didnt feel cake-y and the egg smell was very strong! When cooling the cake, the middle sank, the cake was very densed. Is this due to the egg white not being stiff?

yochana said...

Hi anonymous,

You method is wrong.

You whisk the egg white with sugar first till it's medium peak, then throw in the egg yolks gradually into the beating egg white and let it beat till well combined then fold in the rest of the ingredients.

It should be cakey and not dense.

rgds

Ta-B said...

Hi again Aunty,
Just wanna find out what's the purpose of adding Rum or brandy to the lapis?? Does it make the cake softer or for flavouring?
Thks & happy New Yr

Ta-B

Aunty Yochana said...

Hi Ta-B,

Yes it helps to keep the cake moist and it helps to keep the cake longer in room temperature.

Happy new year to you too.

rgds

Ta-B said...

Hi Aunty,
I tried making this cake yesterday. Turned out that the cake was dry, & many holes here & there, even though i used the lapis press. The taste was there though.

Instead of brandy, i used rum. However the batter turned out not to be a smooth mix. It was kind of grainy. & after a while, the eggs seems to separate from the batter, it sinks to the bottom of the bowl.

May i ask, after beating the egg whites & yolks, do u FOLD-In or whisk the butter-mix to the eggs?

Any suggestions?
Thks for reading.
Regards,

Ta-B

Anonymous said...

Hi Aunty

May i ask what the different between mixed spice and 5 spices power? Wat are the indigents in the mixed spices?Cos now in US couldnt get it.Can u enlighten me?Thanks

Jerlyn

Anonymous said...

Hi aunty

I baked lapis cake over the weekend. However, I can't see lapis with a clear line on each individual layel. I baked 10 mins on each layel. I forgoten what I had learnt in the lesson. Do I need to separate the batter into two portions? One with mixed spice and antoher without spice added?

Kang Ring

Anonymous said...

In your recipe, I used 3 sticks and 1/4 stick of butter. Is that too much. I am new to baking and I really want to make this work. I've tried about eight times and it seems to be way too oily. Also, it is not as moist. Please, please help me.

Addie said...

hi aunty,

it's me again :) can i mixed the yolks with the butter mixture instead of with the stiff whites? just like the cheese lapis?

Katrina Seng said...

Hi Aunty, I just realised that can use grilling function. May I know what is the temperature ? My oven is Electrolux only have temperature. If I use top grilling, I don't need to put a tray of water at the bottom ? In the past I used top and bottom heating, as my oven doesn't have top heating only, so I placed a tray of water at the bottom when I baked 2nd layer.

Katrina Seng said...

Hi Aunty, I just realised that can use grilling function. May I know what is the temperature ? My oven is Electrolux only have temperature. If I use top grilling, I don't need to put a tray of water at the bottom ? In the past I used top and bottom heating, as my oven doesn't have top heating only, so I placed a tray of water at the bottom when I baked 2nd layer.

Aunty Yochana said...

All these years I have using grill and not too sure of your oven. If normal temp should be 175C. No need to put a tray of water at the bottom. I really dont know your oven so I'm afraid to give you the wrong advice. rgds