Durian Layer Cake

If you ask Indonesian People about their famous LAPIS LEGIT a.k.a A thousand Layer Cake, they will so happy to tell you how delicious this cake. This is no ordinary cake. The baking process requires time and patience since the many layers (usually 18-20) are baked and grilled one at a time

It’s quite a challenge to make this cake. You have to bake it one layer at a time and I think you’re supposed to get the layers to be the same, exact height. It’s time-consuming and needs a steady hand and loads of experience. That’s why it’s so expensive. Making this cake may take a little more work, but the end result is worth the effort.

But this time, I try to make something different . I add durian pure instead the famous spices 'SPEEKOEK' into it, and you won't believe.. the taste is so amazing .. (Thank You to Lydia from MY KITCHEN, for her great inspiration)

Durian Layer Cake

400 gr Butter
150 gr Sugar
10 Egg Yolks
1 tsp Durian Essenes
1 cup Durian Puree (from 2 pieces of Durian Mothong)
60 ml Milk
200 gr All-Purpose Flour
50 gr Corn Flour
7 Egg Whites
150 gr Sugar

Grease and line the bottom of a 8" x 8" baking pan. Preheat oven to 350 F (upper heat only).

In a large mixing bowl, cream together butter and sugar until light. Add in egg yolks and continue to cream until smooth and fluffy.

Add in durian essence, puree and milk, and stir until well blended. Sift and fold in flours until well combined.

In a separate bowl, beat egg whites until foamy then add in sugar gradually while beating. Continue to beat until stiff. Stir it into the batter and mix until well combined.

Spoon about 100g of the batter into the baking pan and spread it evenly. Place it in the middle of the oven and bake until golden brown (+/- 3 - 5 minutes)

Remove it from the oven, use a fork to prick some holes on the cake. layer a cake with a little of butter, very thin and press the cake with a bottom of spoon. Then spoon another 100g of the batter onto the baked layer and spread evenly. Bake until golden brown. Repeat this step until all of the batter is used up.

Remove the cake from oven, invert and cool on rack.

Banana Chiffon Cake

One day morning when I start my mixer to make a cake, all sudden I saw one old banana at my kitchen corner - hmm.. what should I do with those ugly , moist banana ! right away I put into my mixer bowl and since then I love to put banana into my chiffon cake..

Banana Chiffon Cake

300 gr sugar

120 ml vegetable oil
280 gr all purpose flour
1 tbs baking powder
1 tsp salt
7 egg (separate between yolk and white eggs)
180 ml water
1/2 tsp cream of tartar
vanilla extract

1 old banana, mashed

Preheat oven to 325°F.

Sift flour, sugar, baking powder and salt into large bowl.

Using electric mixer at low speed, beat in vegetable oil, egg yolks, water , banana, vanilla until well blend. Add into flour mixture, beat about 10 minutes.

Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.

Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets.

Bake cake until springy to touch, about 75 minute. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar or drizzle with chocolate

Happy New Year !

Welcome to the New Year!

It is time for change, renewal, and celebration.

The great thing about today is that yesterday is gone.

You can't go back and undo things you have done,

but you can embrace today and look toward the future with hope.