I can't wait to ask my wife to make.Looks so nice.I"ve to go buy the ingredients and tell my wife about it.Craving this cake right nowTthanks for the video,coco.
Ops I just read your recipe which you have reduced the sugar. May I know Wats the height of your cake for 7 inches tray ? And is the cake wet or dry ? Can I use AA eggs 10 or 11 pcs for this cake ? 😊
If you using 7" square tin,it will reached almost 3/4 of the tin.I didn't measured so can't tell you.The cake is tall.The cake is moist and not dry if you use good butter like golden churn or anchor. For the egg, use grade A. Hope that helps.
@@CocoMint thanks for your reply. I tried this recipe before I got your reply 😂 I reduced the sugar to 150g and the sweetness was just nice for me. Oh ya I used 8 inches tray and the cake turned out to be quite high at 6.5cm. But pls take note that I used bao flour. Texture was slightly dry. Next time I will use normal flour.
Store the cake in an airtight container when it's already cooled. It's best to consume within 1-2 weeks cos it's home made with no preservatives.Keep unfinished cake inside the fridge.The cake when put in chiller is hard/firm but still can bite with your teeth.When you take out from chiller and put on the table it turned back soft and oily.
Did you bake it with top AMD bottom heat on all layers? Because some says only to bake with top heat on second layers onward to avoid burning the bottom.
Last time I beat butter already n sugar for other recipes..but same like this.when I put the eggs I beat longer until 30minit still wont fluffy..can u help me what when wrong??I want.to try this recipe..I afraid after I put the eggs it wont flufft..
Do you mean to say after you put the eggs in,it looks lumpy?Put the eggs in slowly at a time,beating well after each addition.If it turns too lumpy,add in a little flour from the flour that you already measured.It is best to do alternately-beat with egg first,then condensed milk,then egg,then condensed milk.Hope this helps!
Dear,I just kept it in the fridge.At least one week with wrap so that water won't go in.It's best to finished it sooner as it is home made.Hope that helps.
Hai,Wendy,sorry if I didn't make it clear.Use low protein flour.Hong Kong flour or known to some as waterlily flour.The condensed milk is small tin-388g.
It all depends on your oven.Some 5-7 or 8 minutes.As soon as you saw the top turns brown(but not the burnt brown),you jolt down the minutes.Then the second layer you should know how long your oven takes to grill each layer.All the layers must have the same amount.I hope this helps you.Happy trying!
Sorry dear,I've never taste with plain flour,but I'm sure the taste will be the same,just sieve 3-4 times first.I used Sakura brand of Hong Kong flour.
Can use tepung pau to replace tepung Hongkong or tpg gandum.. I prefer tpg pau more than that two flour because tpg pau cheap than tpg Hong Kong that give the same result as tpg Hong Kong.. Tpg pau also make kek lapis more moist than tpg gandum
If you steam it,the taste won't be the same.If you still want to steam it.make the layers a little thicker.In fact there is a steamed version recipe,but I have forgotten whether I still kept that recipe.I'm sure there are others who have.You try to type steamed horlick cake and see whether you can find one.Hope this helps you.Thanks!
saya dapat result yg cukup tepat ..tq for your recepi
I can't wait to ask my wife to make.Looks so nice.I"ve to go buy the ingredients and tell my wife about it.Craving this cake right nowTthanks for the video,coco.
I wish your wife success.
450gm good butter
10 grade a eggs
190gm sugar
1 tin condensed milk
200 gm horlic powder
240gm good quality flour
Yummy, I enjoy listening the music back ground
Thanks for visiting
Looks yummy. Should preheat the oven with how many degree.
200°C.
@@CocoMint Thanks so much
Hi, how's the sweetness level ya ? Is it necessary to reduce the sugar ? I like sweet cake but not too sweet. Hope you can advise. 😊
U can reduce the quantity of condensed milk into half..
Ops I just read your recipe which you have reduced the sugar. May I know Wats the height of your cake for 7 inches tray ? And is the cake wet or dry ? Can I use AA eggs 10 or 11 pcs for this cake ? 😊
If you using 7" square tin,it will reached almost 3/4 of the tin.I didn't measured so can't tell you.The cake is tall.The cake is moist and not dry if you use good butter like golden churn or anchor. For the egg, use grade A. Hope that helps.
@@CocoMint thanks for your reply. I tried this recipe before I got your reply 😂 I reduced the sugar to 150g and the sweetness was just nice for me. Oh ya I used 8 inches tray and the cake turned out to be quite high at 6.5cm. But pls take note that I used bao flour. Texture was slightly dry. Next time I will use normal flour.
Hi..I truly admire how u bake cake..i hope u make more different flavour of kek lapis😊😊 i really love kek lapis😋
Yes.thank you very much.I will when I have time.
Hope u make kek lapis coffee and balacan kek😍
Hi, how to store the cake after baking? How long can we kept the cake ? If put in fridge , will the cake become dry? Tqvm
Store the cake in an airtight container when it's already cooled. It's best to consume within 1-2 weeks cos it's home made with no preservatives.Keep unfinished cake inside the fridge.The cake when put in chiller is hard/firm but still can bite with your teeth.When you take out from chiller and put on the table it turned back soft and oily.
Can i ask 1 more question... can i add more horlick to replace flour?
@@laurenlau3468 Adding more horlicks will be very sweet.
Did you bake it with top AMD bottom heat on all layers? Because some says only to bake with top heat on second layers onward to avoid burning the bottom.
I use top heat only for all layers.
@@CocoMint Thank you
can replace hongkong flour to superfine flour or all purpose flour?
All purpose flour can.
Last time I beat butter already n sugar for other recipes..but same like this.when I put the eggs I beat longer until 30minit still wont fluffy..can u help me what when wrong??I want.to try this recipe..I afraid after I put the eggs it wont flufft..
Do you mean to say after you put the eggs in,it looks lumpy?Put the eggs in slowly at a time,beating well after each addition.If it turns too lumpy,add in a little flour from the flour that you already measured.It is best to do alternately-beat with egg first,then condensed milk,then egg,then condensed milk.Hope this helps!
@@CocoMint I am sorry my english not very good..yes...looks lumpy..alright I want to try this..hope it works..thank you so much...
May i know how u store it and how long can keep?
Dear,I just kept it in the fridge.At least one week with wrap so that water won't go in.It's best to finished it sooner as it is home made.Hope that helps.
hi how did the cake texture came out? i mean is it moist or more to the dry side?
Hai! I'm sorry for the late reply.I've been buzy,no time for checking.The cake is oily a bit and soft and not too moist.
Should you be greasing the sides ? I thought not doing it would help the cake "climb"?
Yes.I did.
Hiya, what flour do u use? Plain or self raising? And how many Mls is condensed milk?
Hai,Wendy,sorry if I didn't make it clear.Use low protein flour.Hong Kong flour or known to some as waterlily flour.The condensed milk is small tin-388g.
How much minute we have to bake for every each layer?
It all depends on your oven.Some 5-7 or 8 minutes.As soon as you saw the top turns brown(but not the burnt brown),you jolt down the minutes.Then the second layer you should know how long your oven takes to grill each layer.All the layers must have the same amount.I hope this helps you.Happy trying!
May I know is it use only one scope for one layer?
Arr yes,correct.Cannot too thick or it won't be cooked because only using the top heat.One scoop for one layer.8" tin is preferred.
Sedapnya.👍
nak tanya, apa beza pada rasa or moister kek if i guna tepung gandum biasa? bcs my brother got allergic with some tepung like blue key one
Sorry dear,I've never taste with plain flour,but I'm sure the taste will be the same,just sieve 3-4 times first.I used Sakura brand of Hong Kong flour.
Can use tepung pau to replace tepung Hongkong or tpg gandum.. I prefer tpg pau more than that two flour because tpg pau cheap than tpg Hong Kong that give the same result as tpg Hong Kong.. Tpg pau also make kek lapis more moist than tpg gandum
Put 1 tin of milk?
Yes.
1/2 can?
But 1 tin very sweet
Can steam it?
If you steam it,the taste won't be the same.If you still want to steam it.make the layers a little thicker.In fact there is a steamed version recipe,but I have forgotten whether I still kept that recipe.I'm sure there are others who have.You try to type steamed horlick cake and see whether you can find one.Hope this helps you.Thanks!
tepung tu pkai 1bungkus ke?
240 gram
@@CocoMint klau sukatan pkai cup?
Thank you ms 👍
Sy nk tanya.putih sm kuning nye sekali ke
Hai!! I don't understand your question.What is that you want to ask?
Coco Mint hi sorry. Is the egg white seperated with the yolk
Oh! No.No nid to separate.Use whole,one by one beat.
Horlick tak ayakke aau gapis.Jwb kat sini yamakcik tak guna email.tk
Mau ayak. Semua kek mesti tapis tepung dulu. Saya biasanya menapis semua tepung siap dan simpan di dalam bekas kedap udara untuk kegunaan mudah.. Tq!
api atas bawah ke
Saya guna api atas saja.Top heat.
Ok tq
Fadhli Zulkifli b.saabyssn