Baking Batik Cake

Batik Cake / Marie Fudge Cake

              

 Directions

Prep:5min › Cook:20min  › Extra time:3hr chilling › Ready in:3hr25min

Ingredients

100grams (3/4 cup) milo *

25g (1/4 cup) cocoa powder * (or dark chocolate)

125ml (1/2 cup) boiling water

190g (3/4 cup) butter, cut into large chunks

200g (1/2 tin) sweetened condensed milk

110g (1/2 cup) white granulated sugar

5 eggs, lightly beaten

1/2 teaspoon vanilla extract

250g (1 packet) Marie biscuits

* You may adjust the amount of milo and cocoa powder to your taste.

Method:

1. Roughly break each bisuits into quarters, set aside. In the meantime, prepare any container you prefer. I use 6" X 6" square container with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 1-2 inch above edge of tin. Grease or line both short sides with a small piece of baking paper.

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. On low heat/flame Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan. stir until mixture thickens.

Roughly it will take about 15 minutes of stirring to get a custard-like consistency

Cook all of them with the small volume of heat.

                                                                        

Mix them up until everything is going to melt.

3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.

4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

 

7. Cover with cling film and place into the refrigerator to chill for about 3-5 hours, or preferably overnight. but I like to keep it overnight so that the custard sets properly.

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). Cut into Slice and serve with coffee or tea.

Baking Tapak Kuda Roll

Kek Tapak Kuda Nutella (Nutella horseshoe cake)

Ingredients:

10 eggs yolk

5 egg whites

225 grams castor sugar

1 tablespoon ovalette (Cake Stabilizer)

110 grams cake flour (mine using Hong Kong flour for a lighter sponge)

10g milk powder or vanilla ice-cream powder (I use milk powder)

2 tablespoon Condensed Milk

1⁄2 teaspoon baking powder

135 grams melted butter

1 teaspoon vanilla essence

1 teaspoon chocolate emulco

Chocolate Nutella (for filling)

  

Instructions:

Whisk eggs, sugar and ovalette at a low speed, then on medium for about 8-10 mins, until thick and fluffy.

          

Add in flour, milk powder and baking powder, and beat until combined well. Mix in the melted butter, condensed milk and vanilla essence. 

I cut up to 137g of butter and after a round of microwaving, it became 135g = 135ml.

Divide the batter into two (or 1/4 chocolate, 3/4 plain), fold in, very gently, and add chocolate flavouring/emulco to one half.

Prepare 2 baking pans size 10x10x 2 inch. Line & grease pans. Set aside.

The chocolate* flavoured layer.

Pour the chocolate batter evenly into a lined and greased 10-inch square pan (x 2 trays = 4 cakes).

Pipe the plain batter evenly over the chocolate batter. Fill the rest of plain batter into a piping bag. Be careful not to mix the two batters or you'll end up with a marble cake instead!

Scoop the plain batter into a piping bag, and pipe the plain batter evenly over the chocolate batter, being careful not to mix the two.

Bake in a preheated oven at 180°C for 20-25 mins (mine was done in 15mins).

My standard operating procedure of staring at the oven.

I was afraid the colours will get mixed up!

Then..I became more afraid if the batter overflows like crazy!

Then..it maintains.:) But was still afraid about the colours getting mixed.

Once cooked, remove pan from oven. Then remove cake from pan & leave to cool. fold into two.

Let cool slightly, then remove cake from pan. Overturn pan onto kitchen towel. Spread Nutella over the chocolate side while it’s still warm.

You can put a lot of nutella but the rolling part and making sure the nutella stays will be tough.

Cut the cake into two, and gently fold over lengthwise.

Be gentle so as not to crack the cake.

Don't let the cake cool too long before folding them over because they might crack if too cool. Once folded over don't wrap your rolls immediately or else the nice outer layer will stick to your wrapper.

Wrap rolled cakes with grease paper or cling wrap & Chill the cakes in the fridge as it is easier to cut chilled before serving.

Dimension & number of pans used as suggested:

1.        two 10x10-inch pans - cut each pan of cake into 2, so total rolls yielded is 4, or

2.        two 12x10-inch pans - cut each pan of cake into 3, so total rolls yielded is 6, or

3.        3. four 9x9-inch pans - cut each pan of cake into 2, so total rolls yielded is 8.

*** I used option 1.

4.        Chocolate filling:

5.        200g Mohrenglane / Tulip / Selbourne chocolate

6.        1/2 cup (125g) butter (melted)

7.        1 bottle (400g) Nutella

8.           Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)

Baking Batik Vico Cake

Vico Cake

Vico Cake is a variation of the Batik Cake which is according to my knowledge, originates from Brunei. The method to making this cake is similar to Batik cake and the only major difference is Vico Cake uses Malted Cocoa powder and chocolate flavoured marie biscuits.

Experiment 1: Too sweet. So I lessen the sugar to 1/2 cup.

Experiment 2: Too gooey. Too much liquid.So instead of 3 eggs, I used 2 eggs.

You may vary it if you like. Omitted sugar and added more condensed milk to other version of the Vico Cake. Some even used Coffee flavoured marie biscuits.

Although this recipe is simple and easy, it does require a systematic execution. You must prepare in advance the baking tin and all the ingredients beforehand as the cooking process will be very fast. If you don't follow the flow of the cooking process, you will end up with not cake but an ugly mixture of scrambled egg, sweetened oily butter and soggy biscuits.

Preparation time: 10-15 mins

Cooking time: about 15 mins

Ingredients:

     

1 block (1 cup) of butter

1/2 cup of sugar

1/2 cup of condensed milk

2 large eggs

3 cups of Nestum , plus extra for topping

3 cups Vico

2 tablespoon Horlicks

1 packet / 350grams of Chocolate flavoured marie biscuits – break into 4

Nestum is a product of Nestle which is like a malt flavoured cereal. Please do not substitute with oats, I've tried it and it didn't taste that great.

You may substitute Vico with Ovaltine or any other brand of malted chocolate powder.

Instructions:

Important Note: The cooking sequence is very important.

1. Cover the baking tin with cling wrap. Line tin with non-stick baking paper. This will make it easier to take out the cake out of the tin when it's cool.

 2. Prepare 3 bowls.

3. In bowl No.1, whisk together sugar, condensed milk and eggs until welll combined.

4. In bowl No.2, mix together vico, horlicks and nestum.

 5. In bowl No.3, break the marie biscuits into small pieces.

6. Arrange the bowl on a countertop nearest to the stove in the order following the bowl number I mentioned earlier.

7. I would prefer you use a non stick wok but any kind of wok would do. Turn on the stove to medium heat and melt the butter.

8. Once the butter is melted, mix in the sugar/condensed milk/egg mixture. Mix until it's thick and shiny to ensure the eggs are cooked.

9. Add in the vico/nestum/horlicks mixture.

10. Continue to stir until all the ingredients are combined. By now, it will look like sticky chocolate blob.

11. Finally, mix in the biscuits.

Tip: You will know the mixture is cooked when the biscuits are covered by the chocolate mixture and the mixture does not stick to the wok.

12. Pour everything into the baking tin. Press it into the tin. Once this is done, sprinkle the extra nestum on top of the cake.

Tip: The mixture will be hot, so cover the top of the cake with more clingwrap and press it down using your oven mitt.

13. Let the cake cool to room temperature. Then put it in the fridge to set. I usually leave the cake in the fridge overnight.

The clingwrap makes it so much easier to take out the cake.

View from the top.

View from the inside.

Cut into bite size pieces.