| Ingredient | Method |
Cake:
135g Butter
45g caster sugar
1 tsp ovalatte
80g condensed milk
3 grade A eggs
1tsp vanilla essence
90g LP flour
30g horlicks powder
Cempedak filling:
165-190g Cempedak flesh 15ml milk 10g caster sugar (adjust according to the cempedak sweetness)
glaze:
40g butter + 35g condensed milk |
1. Blend the cempedak filling until smooth. Set aside.
2. Beat butter, sugar and ovalatte until light and fluffy.
3. Whisk eggs one at a time and continue beat till fluffy.
4. Add condensed milk and beat again till blended
5. Mix flour and horlicks bit by bit until well combined.
6. Spoon 2-3 tbsp of the batter into 3x7" greased 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.
7. Brush layer with glaze and spread another batter over the 1st layer, bake for 7-8 minutes or until golden brown color. Spread the cempedak filling evenly over the 2nd layer and bake for 5-6 minutes until slightly dry.
8. Continue step 6-7 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. |
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