Saturday, October 19, 2013

Pandan Kaya Layered Cake


The set and decorated cake. Look how lovely!



 
Another close up.



This is my 2nd attempt and finally got it right. Although the kaya custard is not really as sweet as I wish it would be, it is still ok and presentable.


I made a simple buttercream icing to pipe some decoration when the cake is set and dessicated coconut for the sides.









The pandan sponge cake recipe : ( adapted from Bakericious)

3 eggs (separated)
40g top flour
40g pandan juice + coconut milk ( I just add some coconut and blend with some pandan leaves)
35g castor sugar ( will increase to 40g the next time)
30g butter

- Preheat oven to 160 degrees celcius. Line cake tin (7 inch) but I used 8 inch for the sake of fitting into the springform pan. Next, prepare a pot of hot water.
- Warm butter till melted and while still warm, mix in sifted flour
- In a separate bowl, whisk egg yolks lightly then mix in the coconut/pandan mixture.Mix well and then mix into butter mixture in 2 batches.
- Whisk egg whites with sugar till foamy, add sugar gradually and beat till stiff stage.
- Fold 1/3 of the meringue into egg yolk batter. Pour into remaining meringue and continue to fold till combined.
- Pour into prepared tin. Tap lightly on counter top to release big air bubbles. Pour some hot water into a tray below the oven rack. Steam bake for about 45mins or till cooked through.
- Invert to cool.

Kaya : ( prepare only when cake is cooled) - (adapted from here.)

A
300ml coconut milk
400ml pandan water (10pcs pandan leaves + water)
100g sugar
1/2 tsp salt
1 tsp agar agar powder

B
85g Hoen Kwee flour
300ml water

- Cook (A) till it starts to bubble.
- Mix (B) and pour into (A) and continue to stir under low heat till it thickens slightly but still smooth.

To Assemble the cake :
- Slice the sponge cake to 2 or 3 layers depending how tall your cake is.
- I use a springform pan. Ladle a scoop of the hot custared into the pan and place a slice of the cake on it. Press it down lightly. Pour the 2nd layer of hot custard until cake is covered and repeat the steps till all used up. I started with kaya and ended with a kaya layer.


Let it cool before placing it in the fridge to set further, preferably 2 hours or more.

Happy trying!

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