• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 1 people
  • Difficulty Hard
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Recipe Description

This recipe is a courtesy of Anchor Dairy.

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Basic Kek Lapis Layer:
  • 500g Anchor Salted Butter
  • 50g condensed milk
  • 100g icing sugar
  • 180g egg yolk
  • 300g whole eggs (5 nos)
  • 150g all purpose flour
  • White Coffee Layer:
  • 80g white coffee powder
  • 80g Anchor UHT Full Cream Milk

Instructions

  1. Mix Anchor salted butter, condensed milk, icing sugar using the creaming method on high speed using beater attachment until fluffy.
  2. Separately, whisk egg yolk, whole egg, icing sugar on high until ribbon stage.
  3. Gradually add eggs mixture into butter on medium speed until emulsified.
  4. Last add in flour and mix on low speed until mix well.
  5. For white coffee layer, heat milk and dissolve instant white coffee powder.
  6. Separate basic batter into 2 bowls (appx 700g) gradually mix in white coffee mixture into 1 of the basic batter. Keeping another bowl plain.
  7. Pre-heat oven, turn on grill mode or top heat at 200C.
  8. Grease the baking pan and lay parchment paper.
  9. Spread 70g white coffee layer evenly, bake for 3mins - 3mins 30sec or until browned use a smaller baking square pan and firmly press down the layer (repeat this on every layer). Repeat 2 more layer.
  10. After 3 layers of white coffee, now spread 70g basic batter evenly, bake for 3mins - 3mins 30sec or until browned. Repeat 2 more layer. Repeat the process until you get 21 layers in total.
  11. Allow to cool completely, wrap and keep in chiller for 2-3 days before serving. Serve in room temperature, enjoy!
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