Lapis Sisik Ikan aka Fish Scale Layered Cake

Ingredients (A)

150g fine sugar

450g margarine/butter

1 tbsp Emulsifier/ovalette

(B)

10 egg yolks

6 egg whites

100g condensed milk

180g seri kaya

1 tsp vanilla

(C)

100g Horlicks

260g Pau flour/Hongkong Flour

1/2 cup ice-cold water

Other

Haw flakes

Directions/Instructions:

1. In a stand mixer, beat all the ingredients (A) at maximum speed for 10 minutes until fluffy.
2. Add the ingredients (B) one by one while beating at the same speed.
3. Reduce the speed, and add the ingredients (C) so that it is just mixed.
4. Apply a little margarine to the surface of the square pan (8x8x3) and cover it with parchment paper.
5. Weigh the 140 g mixture batter into the pan and spread it with a spoon so it is evenly thick. Bake in the preheated oven at 170 degrees C, middle of the rack, top/bottom, for 10 mins or until the top layer turns golden brown.
6. Remove from the oven, move the rack to one level up, change to top fire, and prepare for the next layer of the same-weight batter.  Repeat for 3 first layers.
7. For the 4th layer, after spooning the mixture and smoothing it, insert the Haw Flakes in an inclined position into the layer (until it slightly sinks into the 3rd layer) to ensure it can stay in the position and bake.
8. Repeat steps 3 layers again, and before adding the 4th layer of batter,  use the cake pressor to press down the Haw Flakes in one direction. Make sure to mark where the Haw Flakes were and press one direction.  Bake every layer at the same temperature for 8-10 mins.
9. Continue to repeat each 4 layered with Haw Flakes till finish the batter.  At the end of the layer, move the rack to the middle, change the fire to top/bottom, and bake for 15-20 mins overall.