source :the kitchen guardian.
Kek Lapis Cempedak
(A)
500g butter ( I used canned Golden Churn)
1 tbsp vanilla extract (I added a tsp vanilla powder)
(B)
14 yolks
6 eggs
275g caster sugar
2 tbsp ovalette
(C) sift together:
100g APF or HK flour (I used HK flour, yezza!)
1/2 tsp baking powder
(D) blend together:
500g cempedak flesh
150g condensed milk
Method
1. Prepare your oven with top and bottom heat. prepare your cake tin, I used 8x8x3.
2.Beat A for about 3 minutes, set aside.
3. Beat B until light and fluffy, about 10 minutes.....I loved my Kmix for this!
4.Fold A into B until well incorporated.
5.Fold C into the AB mixture, mixing well.
6.Start layering using the flour mixture, use about 90g for each layer, bake using grill heat only.
7.The next layer will be the cempedak paste layer using 2 tablespoon, and spread evenly. Bake this cempedak layer until well dried!
8. And don't forget to press each layer before the next layer to release any air bubble trapped in between the layers! I did mine this time diligently, ha ha!
9. And once all the layers are done....that is about 2 hours later......cover the top of the cake and set your oven to top bottom heat at 150C, bake for another 20 minutes....and the result voila! A house full of the smell of Golden Churn and Cempedak!
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