This is a three layers cake and to obtain perfect flat surface cake is sometimes quite an impossible task. Most of the time, i will end up with domed cake. You could level the dome by slicing it off which is quite a chore but i have learned that if you use a clean kitchen towel and press lightly on the hot cake when it comes out of the oven, you will let some of the uneven air out and the cake will be perfectly level. Trust me, it works everytime.
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
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