Lapis Surabaya ( whole eggs + yolks )

 

You know here in Batam selling just 1 tiny slice cost rp10 at breadtalk, it's like RM3, it's expensive ok...... 

I have tried so many recipes, I think this one is good enough for less eggs recipe.  Less yolks plus egg white still soft and fluffy.  I can say its really delicious with only 6 whole eggs +2 yolks recipe.  

The premium Lapis Surabaya usually used 15 yolks for 1 layer. Color very yellowish, soft and rich. However i think this recipe taste as good as the premium one. But well can't compare the yellow color though.

Lapis Surabaya

Single size pan : 25x10x4cm 

Triple pan size/ loyang sekat 3 : 25x30x4cm 👈

( I used lapis surabaya pan loyang sekat 3, 3 single pan that sticks together )

A

6 whole eggs grand A or B 

2 yolks

120g granulated sugar 

2tsp SP / Emulsifier 

100g flour 

25g cornflour 

15g milk powder

B

140g Butter

2tbsp sweetened condensed milk

1tsp vanilla Essen

C

1 1/2 tbsp Chocolate Paste

D

Strawberry jam 

Method:-

* Note : Sift flour, milk powder and corn flour all together before mix into eggs. 

* grease bottom and side pan, bottom only line with grease paper set aside. 

* Beat B on high speed until really fluffy, pale white and set a side. 

* Beat A ( all in method ) on high speed until fully fluffy, pale yellow to white ribbons form when lifting the whisk. The ribbon stage should remain for 3 to 4 second.

* Mix B into A 3 times with a mixer for 1 second  each time and off mixer. Gently fold with a spatula to make sure all evenly mixed. 

* Preheat Oven 190c, 10mins.

* Sperate batter into 3 even bowl. One bowl add C chocolate paste. Fold gently do not over fold. 

* Fold into pan. 

* Bake for 25-30mins. Duration is depending on ur own oven heat. Maybe longer or shorter baking time.

* Remove from oven and let the cake cool down in the pan for 5 mins, the cake should pull away a little.  Used a small knife run around the edges of a cake to remove cake from pan on to wire rack. Peel off grease paper, let it cool.

* When the cakes are cooled, place plain yellow cake skin side down, spread top with thin  strawberry jam, top with chocolate layer skin side up. Final layer, spread the bottom of plain/yellow cake with jam, and put on top of chocolate layer or either way. Done.

* To tighten the layers.  Take a cake board, place on top of the cake, gently press the cake with your hand several times, you may turn the cake to get an even layer or leave it as it is. 

* Let it set over night is the best or 1 hour at chiller and served.