Matcha Maple Kek Lapis

Ingredient

Method

360g Butter 130g caster sugar ½ tbsp ovalatte 210g condensed milk 8 grade A eggs 1tsp vanilla essence 240g LP flour 80g horlicks powder     color flavor:  ~1 tbsp green tea powder 1/2 tbsp black cocoa powder  glaze: ~30-40g honey maple syrup ~50g butter + 30g condensed milk

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 3 portions, 1 small portion appr  150g mix with black cocoa powder. 2nd batter appr 350g mix with matcha powder. For the last portion, maintain as plain batter. 6. Spread 6-8 ladles of the plain batter into 7" greased square pan and bake at preheated oven 200C for 7-8 minutes (upper and lower heat). Remove from oven and press cake layer to remove excess air. Brush layer with butter glaze. Spoon 3-4 tbsp of black cocoa batter into pan and spread evenly. Bake for 5 minutes using upper heat only. 7. Spread 2-3 ladles of the matcha batter 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 honey maple syrup.  9. Continue the step 6-7 until finish. For last layer, bake using upper and lower heat for a further 8-10mins @ 180C. 10. Remove from oven, un-mould and lets cool completely. 11. Cut of the edge on the all side except top and bottom with a sharp knife.