Chocolate Strawberry Kek Lapis

Ingredient

Method

Cake: 450g Butter 160g caster sugar ½ tbsp ovalatte 260g condensed milk 10 grade A eggs 2tsp vanilla essence 300g LP flour 100g horlicks powder     color flavor:  ~15g tsp cocoa powder ~1 tsp strawberry essence+30g strawberry jam+few drops red food coloring (optional) ~purple, blue, green, orang food colorings glaze: ~140g butter + 75g condensed milk ~strawberry jam

1. Beat butter, sugar and ovalatte until light and fluffy. 2. Whisk eggs one at a time and continue beat till fluffy. 3. Add condensed milk and beat again till blended 4. Mix flour and horlicks bit by bit until well combined. 5. Divide batter into:1 strawberry batter appr 250g ; 5 rainbows 120g; remaining for cocoa batter).  6. Spoon  2-3 tbsp of the cocoa batter into 8" greased square pan and bake at preheated oven 200C for 7-8 minutes (upper heat only). Remove from oven and press cake layer to remove excess air. Brush layer with glaze and spread another batter over the cooked layer, bake for 7-8 minutes or until golden brown color. Color layer may adjust by yourself or may omit the rainbow layers. Repeat until 9 layers.  7. Then spoon some strawberry jam on top the cake and spread out evenly. pour all the strawberry batter into it and bake for 8 min (upper heat only). Remove from oven and spread with some strawberry jam on the cooked cake surface again and bake for another 5min.  8. Repeat step 6 and continue alternately until finish. For last layer, bake using upper and lower heat for a further 8-10mins @ 180C. 9. Remove from oven, un-mould and lets cool completely. 10. Cut of the edge on the all side except top and bottom with a sharp knife.