Wednesday, February 06, 2008

KEK LAPIS HORLICKS






Ok, as I had mentioned earlier, last night I baked 2 lapis cakes- one fr my colleague and another one for hmmm.... for fun I guess. No lah, actually I'm bringing some for sharing with my colleagues. So, here it is.


Kek Lapis Horlicks

Bahan-Bahan:
10 biji telur
16 oz mentega
220 gm gula kaster
240 gm tepung gandum (saya gunakan tpg HK)
200 gm Horlicks
1 tin susu pekat (397gm)

Cara:
Pukul mentega dan gula hingga kembang. Masuk telur satu persatu, pukul lagi hingga pekat dan rata. Masukkan susu pekat, kacau rata. Kemudian masukkan tepung dan horlicks. Kacau/gaul rata-rata. Bakar dgn suhu abt 200 darjah Celsius (api grill je) selapis-selapis hingga selesai.




















Kek yg dibawah ni pula request dari teman sekerja, Kek Lapis plain jer. Tak mau taruk apa2 agar anak2 beliau dapat sama2 menjamu selera. Oleh kerana tempahan orang, tak dapatlah saya "bedah-siasat" kek tu utk melihat isi dalamannya, heheh...

at

41 comments:

  1. AnonymousFriday, February 15, 2008

    Abg Rozzan,

    Nak tanya, kalau resepi kek lapis plain ni, kena tambahkan sukatan tepung gantikan horlicks ya?
    Maksudnya .... sukatan tepung dah jadi 440gm (actual recipe - 240gm tepung gandum - 200gm horlick).

    Pls advise :-)

    Thanks

    - Hanny -

    ReplyDelete
  2. BRSunday, February 17, 2008

    Hi Hanny,
    Actually kek lapis yg plain tu saya gunakan resipi dari kek lapis prune, cuma saya tak taruk pun prune tu. Sila rujuk di sini utk resipinya http://www.rozzan.blogspot.com/2006/08/kek-kek-lapis.html Kalau tk dpt open link ni cuba refer kat entry dtd 28 Aug 2006.

    ReplyDelete
  3. AnonymousWednesday, February 27, 2008

    Hi Rozzan, Saya ingin sekali mencoba resepi kek Lapis Horlick yg Rozzan buat tapi kek nie tak perlu gunakan mcm ovelett ke?saya harap Rozzan dapat membantu saya. dan saya ucap kan terima kaseh terlebih dahulu dgn anda.

    ReplyDelete
  4. BRWednesday, February 27, 2008

    Hi! Mula2 tu saya pun ragu2 nak cuba buat sbb saya dah terbiasa dgn fakta bahawa kek mesti ada bahan penaik atau penstabil seperti baking powder dan ovalette. Tapi saya ketepikan kekhuatiran tu dan cuba juga mengikut resipi dari penyumbang asalnya. Alhamdulillah, tak kecewa- menjadi juga. Tapi kalau anda masih ragu2, bolehlah anda bubuhkan sedikit baking powder abt 1/2 sudu teh. Harap anda maklum ye.

    ReplyDelete
  5. AnonymousWednesday, June 18, 2008

    bro rozzan, may i know what type of oven are u using to bake kek lapis and the other cakes? your cakes looks really nice n flat, each layer had the same size. i'm so envy coz my cakes always higher on the top. do i need to flatten the former layer of kek lapis with something before adding the next layer? or just add without doing anything?

    ReplyDelete
  6. BRFriday, June 20, 2008

    Hi michelle,
    Thanks fr visiting my blog yaa.
    I'm using a built-in oven. Since my first successful baking of kek lapis, I've been doing it in a built-in-oven. Nevertheless, you may use other ovens which have a grill function. In other words, choose oven which has a lower and upper heating elements. For normal cakes you use both the upper and lower heat whereas, for kek lapis, use the grill (upper heat) only.

    To bake a consistently same level layers of kek lapis, you have to be almost accurate in putting the same amount of mixture for every layers. I use 2 ladleful of mixture fr most kek lapis. (You may see the ladle I use in my earlier postings on kek lapis). Use the "leveller" -penekan kek lapis to press only slightly on each level to ensure all the surface sticks properly to the previous layers. Do not over-press as it may make the cake oily or even 'hard'. 'If bubble appears during the baking, quickly use a satay stick to poke it.Hope that explains yaa.

    regards
    BR

    ReplyDelete
  7. ElinFriday, July 25, 2008

    Hi Bro Rozzan! First time I tengok your blog! Lucky me coz dah lama cari resipi kek lapis yg tak gunakan banyak telur! Everytime I nak buat Kek Lapis I selalu gunakan my old time resipi yg gunakan 30 biji egg yolks only! Bila my friends order masa raya end up I kena sedekahkan kat jiran-jiran telur putih yg berlambak lambak sampai muak tengok! Nak kira harga kek pun susah coz byk pakai telur! I really like all your Kek Lapis Resepi! Thanks for sharing the recipes semoga dipanjangkan umur & dimurahkan rezeki! Amin

    ReplyDelete
  8. ElinFriday, July 25, 2008

    Oops! Lupa lak nak tanya! Boleh tak kalau I gantikan Hong Kong flour kpd superfine flour? The texture & taste will be the same ke? TQ

    ReplyDelete
  9. BRThursday, July 31, 2008

    Hi Elin,
    Resipi kek lapis saya dulu2 pun gunakan byk telur- 25 hingga 30 biji. Telur tu kebykan saya 'sedekahkan' kat al-tong al-sampah ler!! heheh. kalau rajin saya buat kek zebra. So, saya faham situasi anda! Thanks for visiting and for your doas too! As for the HK flour, yes you may substitute with superfine or any cake flour.

    ReplyDelete
  10. ElinThursday, July 31, 2008

    Hi Bro Rozzan! Thanks for your feedback! I tried your kek lapis masam manis and it turned out really nice! Yest I baked yr Kek Lapis mocca but my kids tak suka pulak .... they prefered d one yg pakai 30 bj telur tu! Is there any reason why some recipes require banyak telur and some not? Is it true that dgn letak Horlicks dlm kek lapis rasaya lagi lemak sama mcm letak banyak telurTq

    ReplyDelete
  11. BRThursday, July 31, 2008

    Hi elin,
    Tak semua org gemar dgn perisa mocca (coffee + choc), esp children. Me oso. Resipi K.Lapis Mocca tu permintaan seorang pengunjung blog. I pun blum cuba so takleh kasi komen lerr. Setahu saya, waktu dulu2 sebelum adanya Kek Lapis Sarawak, hanya terdapat pelbagai jenis dan perisa kek lapis. Dan resipi2 nya gunakn byk telur, 20 - 30 biji. Satu lagi, kek lapis yg biasa ni rasanya tak begitu manis seperti kek lapis rempah, prune, coffee princess, dll. Lain pula dgn resipi kek Lapis Sarawak. Bahan utamanya adalah sprti susu manis & horlicks. Selainnya adalah perisa yg anda boleh pelbagaikan seprti jem, mentega kacang, cokelat dll. Secara keseluruhannya saya berpendapat, kek lapis sarawak ni mempunyai corak yg unik dan cantik dipandang mata kecuali rasanya yg agak manis. Horlicks memberi perisa yg 'wangi' & 'lemak' manakala penggunaan telur yg byk hanya bertujuan melembutkan kek saja selain memberi texture yg "smooth". Kalau betul2 lah, "hamis" bau telur ni, tupasal, kita kena bubuh vanilli atau vanilla.

    ReplyDelete
  12. AnonymousFriday, September 26, 2008

    abg rozzan,
    wanna ask u.this is my first time trying to bake a layer cake.as mentioned in ur recipe, u use api grill aje.what about oven that has only one side je.like my oven, there is no lower or upper heating elements.but it has an open-grill.what should i do?which one should i use?

    ReplyDelete
  13. BRSunday, September 28, 2008

    Hi syu,
    You need an oven which has the upper and lower heating elements. Otherwise you cant use it for baking kek lapis. "Open Grill"? sorry ya sis. Im not quite familiar with it.

    ReplyDelete
  14. kak sueThursday, April 30, 2009

    Hi Rozzan,

    Akak nak tanya untok buat kek lapis horlicks telor nye pakai yg besar eh. Dan lagi nape selalu kek lapis yg akak buat kering dan adakale keras,apa silapnye sampai give up nak buat lagi..boleh tak berikan tips2 untok mendapatkan kek lapis yng lembut dan sadikit lembab. TQ

    ReplyDelete
  15. BRThursday, May 07, 2009

    Hi Kak Sue,

    Saya selalu gunakan telur yg besar utk buat kek2 lapis saya. Kering mungkin krn terlalu lama membakar setiap lapisan ataupun mungkin silap resipi kot! Insya'allah, kalau akak ikut resipi yg saya paparkan dlm blog saya ni, hasilnya kek yg lembut dan moist esp kek2 lapis sarawak. kalau akak bimbang, cuba buat 1/2 bahan dulu. Contoh resipi seperti kek lapis batik sutera, kenyalang, dan yg latest ni Pandan chocBerry. cubalah!

    ReplyDelete
  16. AnonymousSaturday, June 20, 2009

    bro rozzan..
    saya ingin bertanya macam mana buat kueh bom yg betul..saya selalu cuba..di pecah dan inti yang di dlam tu habis terkeluar..tolong saya..klu ada resepi nya dan cara2 nya..

    thnaks
    ima

    ReplyDelete
  17. BRFriday, July 17, 2009

    Hi Ima,

    Maksud anda kuih bom yg mana satu yer? Cuba citer sket, so mungkin saya tahu ya!

    ReplyDelete
  18. ROHANAFriday, July 31, 2009

    Hai.....x ada orang berminat kat kek lapis sarawak ke..???

    ReplyDelete
  19. AnonymousThursday, August 20, 2009

    Bro Rozzan,

    Nak tanya psl telur..do we use all the eggs white & yolk?


    Pls advice

    Nani

    ReplyDelete
  20. BRThursday, August 27, 2009

    BR> Rohana

    Maksud anda?

    ReplyDelete
  21. BRThursday, August 27, 2009

    BR > Nani

    Yup, gunakan kesemua 10 biji putih dan kuning telurnya.

    ReplyDelete
  22. AnonymousSunday, September 13, 2009

    agak agak kalau bakar selapis selapis ni ambil jangka masa berapa minit sebelum letak lapisan seterusnya?
    thanks a bunch

    ReplyDelete
  23. BRTuesday, September 15, 2009

    Masa membakarnya lebih kurang 5-7 minit utk setiap lapisan

    ReplyDelete
  24. AnonymousTuesday, March 02, 2010

    Assalamualaikum Bro Rozzan,

    Untuk recipe ni, boleh tak kita gunakan Horlicks yang instant nya (3-in-1)? Kalau gunakan instant Horlicks, sukatan gula nak kena kurangkan tak?

    Thanks in advance bro. :)

    ReplyDelete
  25. AnonymousSunday, May 16, 2010

    Thanks for sharing. Looks like a doable recipe for a first timer like me. Could you let me know what is tepung gandum and tepung HK? Is it wheat flour and rice flour respectively?

    ReplyDelete
  26. AnonymousWednesday, June 23, 2010

    Bro Rozzan,

    Nk tanya, kalau nak buat kek lapis jem nenas macamana ya? Lps tu, since saya suka juga perisa horlicks tu, boleh x gunakan resepi yg sama? Thanks

    ReplyDelete
  27. Michell3Wednesday, July 07, 2010

    i want to ask tat 16 oz of mentega how 2measure it?

    ReplyDelete
  28. DzahTuesday, July 12, 2011

    Salam B. Rozzan,
    Saya nak tanya, untuk recipe kek lapis horlicks ni, B. Rozzan guna loyang saiz ape ye?

    Terima Kasih banyak ye...

    ReplyDelete
  29. BRTuesday, July 26, 2011

    Dzah,

    Saya gunakan loyang 10"x7" atau anda juga boleh gunakan saiz 8"x8"

    ReplyDelete
  30. deliaWednesday, January 25, 2012

    Bro Rozzan,
    I made this kek for cny. It was very nice but I think the horlick taste is not prominent. Can we add in some more horlicks? tq.

    ReplyDelete
  31. BRMonday, February 06, 2012

    BR > delia
    On 2nd look at the recipe, if I do another time, I will cut down the flour to 180 gm and increase the horlicks to abt 220 gm. Insya'allah, it should taste nice. Thanks for teh feedback ya, Delia.

    ReplyDelete
  32. AnonymousTuesday, May 15, 2012

    hi Rozzan...

    biasanya kek lapis kena kukus..
    kalau nak kukus boleh jugak kan?

    ReplyDelete
  33. AnonymousSaturday, August 16, 2014

    nk tanya...api grill tu apa?

    ReplyDelete
  34. UnknownMonday, June 19, 2017

    Hi Rozzan, nak tanya. Awak pakai loyang 8x8 ke ?? Or loyang 9x9

    ReplyDelete
  35. ipinFriday, March 02, 2018

    Dah cuba buat resepi kek Abg Rozzan. Mmg sedap, lembut n moist tp rasanya terlalu manis. Boleh tak klau di kurangkan gula atau susu pekat?

    ReplyDelete
  36. UnknownThursday, November 29, 2018

    memang Wangi, lembut dan moist kek lapis guna resipi ini.

    ReplyDelete
  37. MieylaThursday, December 20, 2018

    Hi.. cmne ye nak bt kek tu sembab?? Sbb sya bt semalam dia x jd n xbrapa nak smbab n mcm nak kering..

    ReplyDelete
  38. UnknownWednesday, August 14, 2019

    Hi kak rozz, sya nk tanya ape kegunaan holick di dlm resepi kek lapis? Contoh kalo saya nk buat kek lapis biasa tapi bukan kek lapis hoclick namanya. Tqs u

    ReplyDelete
  39. UnknownThursday, August 15, 2019

    Hi Kak Rozz, sya nk tanya resepi ni, telur ( berapa biji kunning / puith), bole guna baking powder, dan ape kegunaan horlick kalo kita buat kek lapis biasa ( kene guna horlick ke)?

    ReplyDelete
  40. UnknownThursday, December 10, 2020

    Perlu bakar Berapa minit untuk selapis?

    ReplyDelete
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