Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g of sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence and blend well. Then, slowly add the eggs, one at a time, and beat well.
3. Reduce the speed on low, add Horlick, and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then, add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately. Beat briefly to ensure the mixture does not lump. Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. For the first layer, weigh 170g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, switch to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 170 degrees C for 15-20 minutes.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.

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.

Bangka Legit Lapis aka Lapis Susu Bangka

Ingredients:

20 egg yolk

14 egg white

400g Margarine

100g Butter

400g powdered sugar/icing powder

100g milk powder

100g condensed milk

200g AP flour

1 tsp vanilla powder

Directions/Instructions:

1. Beat the margarine, butter, and sugar until soft and fluffy for about 10 mins on speed 3-4
2. Slowly add the egg yolk one at a time till finish.
3. While the mixer is in slow mode, add the condensed milk, milk powder, vanilla powder, and flour.  Mix well and set aside.
4. In another bowl, beat the egg whites until soft peaks form. Add the egg white batter to the butter mixture and mix well with a spatula.
5. Prepare a 9x9-inch baking pan by grubbing only the bottom with butter and then layering it with parchment paper.
6. For the first layer, weigh 180g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 180 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, change the temperature setting to the top position only at 160 degrees C.
8. Bake the 1st layer in the oven for 8 mins or until golden yellow is removed.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 180 degrees C for 15-20 minutes.
10. Remove the cake from the oven and let it rest in the tin until completely cool. Before removing the cake from the pan, shake it until the edges do not stick to the pan.

Baumkuchen Layer Cake aka Tree Cake

Ingredients:
200g butter
6 eggs ~ separate
120g sugar
50g ground almond
100g AP flour
50g fresh milk
1 tsp vanilla extract

Directions:

1. Preheat the oven to 230 deg on "grill" mode.  Grease & line 5x8 pan.  Set aside
2. Beat the butter with half sugar till light & fluffy.
3. Add in egg yolks slowly till incorporated.
4. Then add milk & vanilla, beat till absorb.
5. Mixed in flour & ground almond & set aside.
6. In another bowl, whisk the white with the balance sugar till stiff peak meringue.
7. Fold in the meringue like chiffon method.
8. Scoop 100g & "grill" for abt 3 mins per layer or top golden brown.

Rainbow Layer Cake

Ingredients (A)
200g HK flour / cake flour
250g castor sugar
20g ovalatte
4 egg white (Grade A)
20 egg yolks (Grade A)

Ingredients (B)
450g butter
170g kaya
4 tbsp sweetened condensed milk

Flavoring & color
Purple - yam
Blue - blueberry
Green - pandan
Yellow - lemon/durian
Orange - orange
Red - strawberry

Directions:

1. In a bowl, cream ingredients (B) till fluffy.
2. In another bowl, whisk egg white, add sugar until soft peak.  Then slowly add egg yolks bit by bit & ovalatte.  Beat till the ovalatte dissolve in the batter.
3. Combine (B) into (A) using low speed & mix together.  Then fold in the sifted flour & divide batter into 6 equal portions (each weight abt 280g).  Mix each pair of flavoring & coloring into each portion.
4. Preheat oven to 180 deg C (I use fan mode).  Grease a 20x20x10cm (8"x8"x4") square baking tray lined with greaseproof paper.
5. Bake 1st layer (weight abt 140g each) using "OVEN" for 10 mins & press with a presser mold.
6. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way, following the order of the colors.  Repeat until all the batter is used.
7. Last layer change to "OVEN"  (I use fan mode) and bake the entire cake for 15-20 mins or until the edges of the cake are dry.
8. Remove from the oven.  Leave to cool before slicing & serving.

Lapis Nyonya aka Nyonya Layered Cake

Source: Izamarina Harun-Taylor

Ingredients:
(A) 150g rice flour
       30g Hoen Kwe
       400ml coconut milk
       160ml water

(B) 160g sugar
      150ml water
      1/4 tsp salt
      2 pcs pandan leaves ~ tie knots

Colors: Green / Red / White

Directions:

1. Bring together all ingredients (B), cook till sugar dissolved.  Set aside, allow to cool then discard pandan leaves.
2. In a mixing bowl, mix together ingredients (A).  Whisk till well blended then set aside for 30 mins.
3. Bring (A) & (B) together, whisk till well combined.    Strain the mixture.
4. Divide mixture into 7 equal portions, 3 portions for Red, 2 portions for Green & White.
5. Preheat steamer, grease bottom & sides of the pan with margarine.   Steam for 5 mins to preheat.
6. Pour 1 portion of red colour mixture into pan, steam for 5 mins.  Repeat this step for all other layers with alternate colours ~ Red, Green & White.   Ends with Red for top layer.
7. Steam for additional 10 mins.  Cool completely before cutting.