Tuesday, April 3, 2007

Pandan Layer Cake

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Maisya dah simpan lama resepi ni baru haritu akhirnya buat jugak. Maisya punya Pandan Layer Cake ni togel je..ha..ha..tak tabur dgn kelapa kering sebab tak berapa suka so jadiklah togel jer...

Alkisahnya, sebenarnya haritu dah nak give up buat sebab sponge cake yg maisya buat tu bantat le plak... Nie dia rupa kek yg bantat tu, ada lagi simpan...nak buang sayang plak
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Ingat dah malas nak buat tapi sebab haritu birthday hubby so kenalah buat jugak...Lepas tu buat guna resepi swiss roll je ( refer here SWISS ROLL ) dan bakar guna loyang oven tu so dapat le kek yg lebar dan nipis. Bahagi 3 kek tu then layerkan.

Maisya tak pernah makan pandan layer cake ni so dok imagine layer custard tu lembut cam custard...tapi maybe sebab ada guna serbuk agar-agar dlm resepi tu so bahagian custard tu rasa cam agar-agar ...lain from my expectation

Maisya ikut resepi custard yg k.Mas punya ni…bahagian kek tu boleh guna kek sponge atau chiffon…tak pernah buat kek chiffon so tak berani nak cuba.

Recipe by 1mas2ra at FNR

Chiffon Cake
4 yolks
70gm caster sugar
¼ tsp salt
80 gm oil
115gm pandan juice (6 or more pandan+water to extract)

150gm superfine flour
1tsp baking powder

4 egg whites
60gm caster sugar
1tsp cream of tartar

1050gm santan cair (around 1 1/2 to 2 coconut)
225gm caster sugar
75ml pandan juice/extract (extract together from pandan in A)
3/4tsp pandan essence
90gm green hoen kwoe
1 1/2 Tb instant jelly/agar2 powder

Dessicated coconut

1. Preheat oven 180C.
2. Beat A by using hand whisk until sugar dissolve.
3. Add in sifted B, stir until combined.
4. Beat egg whites and cream of tartar until foamy, add in caster sugar and continue to beat until stiff (meringue).
5. Fold C into AB mixture in 3 batches (3 times) using hand whisk, each time stir SLOWLY.
6. Pour into a lined 10 x 10 inch tin.
7. Baked for around 45-50 minutes or until top is brown. Once baked, straight away invert tin on to wire rack and let it cool for 1 hour.
8. After 1 hour, turnover, remove from tin and rid off crust or skin from top of cake.
9. Slice into 4 layers. Put aside and prepare for custard.

10. Combine D in a non stick wok or saucepan.
11. Cook under low flame, stir constantly until thicken and bubble appeared. Off flame.

12. Use back the tin. Pour around 1 ½ cup of custard into tin and level it out. Let it set a little while (not too long)
13. Take a layer of cake and lay it on the custard. Pour custard onto the cake and make sure to fill the gap at the sides. (In the case where there is too little gap in between cake and tin, cut off the sides beforehand)
14. Repeat same for next layer and the last layer will be the cake layer. NEVER POUR CUSTARD on top of the layer as that will be the base of the cake.
15. Cover the top with cling wrap or aluminum foil and chill cake for 3-4 hours but overnight better.
16. Once chilled, use knife to loosen custard at the sides (please be careful you might cut the custard),
17. Turn the cake over gently on to a board and sprinkle with dessicated coconut on top and to the sides of the cake and voila, it’s ready to be eaten….

While layering, u have to be quick as the custard sets fast..
Can use sponge cake instead of chiffon...Can use 11 inch round tin instead


umeboshi said...

kak maisya...resepi nye?

Maisya said...

tu dah bubuh dah...

umeboshi said...

hehehe..TQ TQ..