| Ingredient | Method |
360g Butter
115g caster sugar 210g condensed milk 8 grade A eggs 1tsp vanilla essence 240g LP flour 80g horlicks powder
Flavor:
2tsp coffee powder+15ml hot water 30g cocoa powder+25ml hot water
glaze:
~120g butter + 60g condensed milk |
1. Beat butter & sugar 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 equal portions, 1st portion appr 470g mix with cocoa mixture. 2nd batter mix with coffee mixture. For the last portion, maintain as plain batter.
6. Spread 3-4 tbsp of the cocoa batter into 7" greased square pan and bake at preheated oven 200C for 5 minutes (upper heat). Remove from oven and press cake layer to remove excess air. Brush layer with butter glaze.
7. Continue the step 6 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. |
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