Foodie

Monday, January 13, 2014

Cream Cheese Chocolate Layer/Lapis Cake - Cakes For Chinese New Year



Everyone's oven has been working overtime in most Asian homes especially in Malaysia and Singapore.  The heat is on for baking cookies and cakes for The Chinese New Year Celebration.  How not to join in the fun????  Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex).  

I will try to share as many recipes and i know you all will like this Cream Cheese Chocolate Layer/Lapis Cake which tasted better when kept, how appropriate to serve to guests who will drop by to 'pai leen' at whatever or whenever they wish.  





Ingredients:

1 stick/4 ozs butter – softened  to  room temperature
5 ozs  cream cheese - softened to room temperature

7 ozs fine granulated sugar
1 tsp vanilla extract
5 large eggs
9 ozs cake flour
1/2 tsp double action baking powder
1/4 tsp salt
2/3 cups milk (room temperature)
3 tbsp unsweetened cocoa powder 

Method:

Preheat oven to 350 f.

Lightly grease and line the bottom of 7 inch square cake pan.

Mix cake flour, baking powder and salt well or pass through the sieve.

Cream the cream cheese, butter and sugar until light and fluffy.  Add in vanilla extract, followed by one egg at a time , -  ensure that the egg and cream cheese mixture are well mixed by scraping the sides of the mixing bowl for a couple of times. 
With the mixer turned off,  fold in 1/3 of the flour mixture,  followed by 1/3 of the milk.   Repeat for the other 2/3 portion. 

Divide the batter into 2 equal portions by weight. (this is a layer cake so, the amount of batter for a layer is important.  i would weigh the container used, then TARE and weigh the portion).

Since you know the weight of the first portion, divide it by the layers you wish to bake - i would suggest 4 or 5 layers.

For second portion, add in 3 tablespoons of sifted cocoa powder and stir until well mixed. Weigh this cocoa powder mixed portion and then divide by the same numbers of layers to the first portion)

Heat the greased baking tin for about 1 minute and put 1 layer portions of chocolate batter in the tin and ensure that it is equally distributed in the tin by spreading it out with the back of the spoon.

Bake for 10 minutes and then switch the oven function to grill/broil and grill/broil  until the surface has dries up  For this layer/lapis, you need not to wait until the top layer of lapis turned brown since the layer is already very obvious.

Take out and use a toothpick to poke holes to let the trapped air escape and use the fondant icing smoother/base of measuring cup to roughly press  the cake (to ensure that it is flat).  

Now for the next layer, which is 1 layer portion of the plain batter, spread batter out to the sides and edges of pan and grill/broil  for 3 - 5 minutes until it is golden brown.

Repeat the same procedures until all the layered batters are finished. 

After all the batter have finished, for the last layer,  return the oven to bake function - 325f and bake for additional 10-15 minutes. 

Cooled completely before cutting into smaller pieces. Can be kept in the refrigerator for at least up to 2 weeks in an air tight container.



Kung Hei Fatt Choy


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