Baking & Pastry
Bolu Lapis Surabaya
Servings
1 Servings
Time
120 min
Difficulty
Medium
Ingredients
- 8 whole eggs
- 16 grams Innova Cake Emulsifier
- 120 grams granulated sugar
- 160 grams medium-protein flour
- 40 grams milk powder
- 28 grams cornstarch
- 20 grams vanilla flavoring
- 200 grams melted margarine
- 15 grams cocoa powder
- 10 grams chocolate paste
- Croner Pectin Strawberry as needed
Instructions
- Beat the eggs, sugar, and Innova Cake Emulsifier until thick, pale, and fluffy.
- Add the sifted flour, milk powder, and cornstarch. Mix gently until well combined.
- Add the vanilla flavoring and melted margarine, then fold until the batter is smooth and evenly mixed.
- Divide the batter evenly into 3 portions.
- Add the cocoa powder and chocolate paste into 1 portion of the batter, then mix well.
- Pour 1 portion of the vanilla batter into a greased and lined baking pan.
- Bake with bottom heat at 160°C and top heat at 190°C for 20–25 minutes or until fully cooked.
- Remove from the oven and spread Croner Pectin Strawberry evenly over the surface.
- Pour in the chocolate layer batter and bake with the same temperature and baking time. Once baked, spread another layer of strawberry jam.
- Lastly, pour the final vanilla batter layer and bake until fully cooked.
- Let the cake cool completely before slicing for cleaner layers.
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