Lapis Legit 2 Rasa ( Cheese & Prunes )

Lapis Legit 2 Rasa ( CreamCheese & Prunes )
(20x20)

A
650g butter
300g powder sugar
1tbsp vanilla Essen
2tbsp zero bakar paste (optional)

B
35 egg yolks

C
120g flour ( sieve )
15g cornflour
1tsp speoko powder
40g milk powder

D
Prunes ( cut open and flatten it ) 

E ( for half pan 10x20 ) 
200g Cream cheese
50g granulated sugar 
1tsp powder sugar

* Grease base line paper. No need to grease side

* Beat E until smooth and set aside to use later. 

* Beat A until white pale/double volumn, add in B in 3 or 4 seperate time, beating well after each addition. Combine C mix well. Set aside.

* Preheat oven 230°c top and bottom heat.

* Pour 1st layer weight 94g batter into pan, immediately bake at lower rack for 5 mins until brown. 

* 2nd layer weight 93g same other layers until finish. Bake at 200°c grilled mode until end. Lower rack.

* Turn down oven to 190°c - 200°c top heat Grill mode, bake at center rack for 4-5mins each layer until brown and remove from oven, brush the cake with melted butter and press it.  

* When it is brown, removed from oven, brush melted butter on lapis pressing tool and gently press the cake and brush with melted butter. (Repeat the same for every layer until finish.)

* For creamcheese, u will get a total 4 layers. Bake every 4th layer pipe in creamcheese. 

* For Prunes layer, u will get total of 3 layers. Bake every 6th layer for prunes. 

* you will get a total of 18 layers.

* Last layer bake to golden brown, removed from oven, brush melted butter on cake and press on top, set aside for an hour, invert and let it cool to room temperature for few hours.