Mickey Mouse cake to usher in the Year of the Rat! Can you guess what cake this is?
And more slices! My family said it was really sad to cut up the cute Mickey =p
Yes it is kueh lapis! Great when we have extra egg yolks! =)
The character kueh lapis was rather experimental, and I didn't think it would work. I actually made a few more other kueh lapis with the kids! Everyone loves it (it's a lot sweeter and richer than the usual chiffon cake haha).
Here's the recipe of the kueh lapis experiment for those who are interested.
Cartoon Kueh Lapis (makes 1 6-inch cake)
Egg Yolks
10 egg yolks (from large eggs)
60g castor sugar
Butter Batter
250g butter, at room temperature, cut into small cubes
100 g condensed milk
1 tbsp rum (or 1/2 tbsp vanilla if you prefer non-alcoholic version)
17g corn flour
58g all-purpose flour
½ tsp mixed spice (I used ground cinnamon, nutmeg, cloves and cardamon)
1/8 tsp salt (a pinch)
Charcoal powder
Beetroot powder
Egg Whites
Charcoal powder
Beetroot powder
Egg Whites
5 egg whites
¼ tsp cream of tartar
40g castor sugar
For greasing: 1 tbsp unsalted butter, melted
1. Preheat the oven to 180°C, using only top heat. Place your cake mold into the oven to warm up while you prepare the batter.
2. Egg Yolks: Beat egg yolks with castor sugar (for egg yolks) using an electric mixer on high speed until the egg yolks are pale and thick (ribbon stage). Set aside.
3. Butter Batter: Place the butter, condensed milk and rum (or vanilla extract) in another bowl and beat on high speed until the mixture is light and fluffy. Add in corn flour, plain flour, spice and salt, reduce the speed to low and mix till well incorporated. Lastly, add in your whisked egg yolks and mix and low speed till well incorporated.
4. Divide the batter 2/3 and 1/3. To 1/3 of the batter, add in 1 tsp charcoal powder, and then bit by bit more and mix well till desired shade of black. From the 2/3 plain batter, spoon out 1 tsp and add ¼ tsp beetroot powder and mix well for the pink batter.
5. Egg Whites: Place the egg whites in a new clean, dry and oil-free bowl. Beat on low speed with cream of tartar until soft peaks formed. Add in castor sugar (for egg whites) gradually and are glossy and stiff peaks formed.
6. Fold ⅓ of the egg whites into the butter batter to lighten the mixture. Fold in the rest of the egg whites gently until fully incorporated.
7. Remove cake pan from oven, and brush the base with melted butter to grease the part you are adding batter. Start with the nose (charcoal batter), and bake for 5 mins, or until the top is golden brown in colour. For the next layer, grease the face, spoon plain batter into a thin layer around the nose and bake another 5 min, or until the top is golden brown in colour. Gradually build up layer by layer, spooning or piping charcoal batter onto the black parts, and likewise plain batter for the face. Repeat this until you have reached the top of the cake mold.
8. For the pink batter, you can either pipe it onto the cake mold at the tongue area, or bake it separately in a cupcake liner,as what I have done and stick it onto the cake later.
9. Allow the cake to cool completely before unmoulding the cake by popping it out of the greased mold.
10. Pipe on the eyes using some melted chocolate.
40g castor sugar
For greasing: 1 tbsp unsalted butter, melted
1. Preheat the oven to 180°C, using only top heat. Place your cake mold into the oven to warm up while you prepare the batter.
2. Egg Yolks: Beat egg yolks with castor sugar (for egg yolks) using an electric mixer on high speed until the egg yolks are pale and thick (ribbon stage). Set aside.
3. Butter Batter: Place the butter, condensed milk and rum (or vanilla extract) in another bowl and beat on high speed until the mixture is light and fluffy. Add in corn flour, plain flour, spice and salt, reduce the speed to low and mix till well incorporated. Lastly, add in your whisked egg yolks and mix and low speed till well incorporated.
4. Divide the batter 2/3 and 1/3. To 1/3 of the batter, add in 1 tsp charcoal powder, and then bit by bit more and mix well till desired shade of black. From the 2/3 plain batter, spoon out 1 tsp and add ¼ tsp beetroot powder and mix well for the pink batter.
5. Egg Whites: Place the egg whites in a new clean, dry and oil-free bowl. Beat on low speed with cream of tartar until soft peaks formed. Add in castor sugar (for egg whites) gradually and are glossy and stiff peaks formed.
6. Fold ⅓ of the egg whites into the butter batter to lighten the mixture. Fold in the rest of the egg whites gently until fully incorporated.
7. Remove cake pan from oven, and brush the base with melted butter to grease the part you are adding batter. Start with the nose (charcoal batter), and bake for 5 mins, or until the top is golden brown in colour. For the next layer, grease the face, spoon plain batter into a thin layer around the nose and bake another 5 min, or until the top is golden brown in colour. Gradually build up layer by layer, spooning or piping charcoal batter onto the black parts, and likewise plain batter for the face. Repeat this until you have reached the top of the cake mold.
8. For the pink batter, you can either pipe it onto the cake mold at the tongue area, or bake it separately in a cupcake liner,as what I have done and stick it onto the cake later.
9. Allow the cake to cool completely before unmoulding the cake by popping it out of the greased mold.
10. Pipe on the eyes using some melted chocolate.
Hope you enjoyed this creation!
Happy Chinese New Year in advance!
With lots of love,
Susanne
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