Horlicks Layer Cake (Kek Lapis Horlicks)

Horlicks Layered Cake (Kek Lapis Horlick)

 

Ingredients:

(A)

8 Eggs Chilled
200g Kaya
280g Hongkong Flour
1 tsp Baking powder
90g Iced water
1 ½ tsp ovelette

(B)

285g Butter
100g Horlicks
½ can Condensed Milk

(C)

Green and Purple Colouring

Method
1)      Mix (A) and beat until fluffy. Set aside
2)      Separately Beat (B) until smooth and even
3)      Add (B) into (A) and beat evenly
4)      Divide the mixture into two and add in colourings
5)      Bake as follows:
        a.       Purple Layer
        b.      Green Layer
        c.       Until the two mixtures finish.

Note:

1. Oven temperature is around 180C.
2. Using the top oven only.
3. Each layer takes around 4-5 minutes or until the layer is golden brown. If there is air bubbles forming on your layer cake, prick the air bubble using fork. Press lightly the cook layer after that before pouring in the next colour layer.
4. Once all the mixture finish. Cover it with aluminium foil. Change the oven settings to top and bottom. Bake until 10-15 minutes.
5. Cut when the cake cools down so that the layering would not break.  

 This recipe I had adapted from a recipe book calked Warisan Umi where I omitted one ingredient which is Tasty Biscuits as I felt that I dont want the taste of crunchy biscuit in my cake.

Enjoy xxx