Kek Karamel Pelangi for Happy Mother's Day

Assalamualaikum dears,

Hello everybody!

Yes I know.. Mother's Day was 4 days ago but still I want to wish my mother Happy Mother's Day in this blog. As for her wish, I made her Rainbow Caramel Cake or in Malay Kek Karamel Pelangi.

Before baking in the oven

After baking... Hmm I think the temperature is not right. So, for the next baking, I reduced the temperature to 160 deg C.

Tadaaaa!!! This is how it looks inside. You see the caramel part on top of the cake? That 

is why it is called caramel cake!

This one is after 2nd time baking. See, the cake looks better. So, my hypothesis is right. The Temp is too high.

I put some strawberries and whipping cream for topping. No need strawberry pon dah sedap. This cake taste better after refrigerated! So, wanna try? Hihi..

(Recipe from www.opiskecikku.blogspot.com)

Ingredients:  

(A)
2 sudu besar gula (utk bt gula hangus)
*tabur gula dlm loyang n msk ats api perlahan..biar gula hancur n wrna tukar jd perang)

(B) - Bhagian Atas 
1/2 tin susu cair FN...(blh tmbah klu nk karamel tebal ckit)- I used fresh milk..  (lagi BEST)
70gm gula kastor
1/2 sudu teh esen vanila
3 bj kuning telur...(klu tmbah susu cair kena tmbah gak kuning telur)

(C) - Lapisan Kek
140gm tepung gandum
70gm gula kastor
3 bj kuning telur
135ml air biasa
1 sudu teh baking powder 
45ml minyak msk

(D)Merinque
6 bj putih telur (kuning telur sila guna untuk bahagian B dan C yer... jangan g buang pulak)
70gm gula kastor
1 sudu teh krim of tartar 

Cara menbuatnya:
1. Tabur gula dlm loyang n msk ats api perlahan..biar gula hancur n wrna tukar jd perang). Kacau semua bhn (B) perlahan2...jgn bg berbuih2...nti x jd karamelnye...

2. masukkan (B) td dlm loyang gula hangus tadi. sila tapis dulu. baru la cantik.
3. pukul bahan (C). pukul telur dan gula sehingga kembang. pastu masukkan minyak masak dan air. then baru masukkan tepung dan baking powder. oh, memang adunan dia berat sikit. tp don't worry. nanti akan stabilize dengan meringue.
4. pukul sampai bhn (D) smpai jd kembang n bila kita angkat dia x jatuh...
5. campurkan adunan (C) + (D) dan gaul ngan senduk hingga sebati.. 
6. bahgikan kpd beberapa bhgian n letak warna n paste klu nk..
7. masukkan kedlm loyang yg dah ada karamel tadi. letak slow2 taw. takut adunan kek jatuh dan lapisan puding tu tembus. tapi biasanya tak tembus sebab adunan kek ni ringan. lapis la selang seli. mula dari tengah. nanti adunan tu spread sendiri ke tepi.
8. Bakar cara double boiling - selama 1jam suhu 160C (cikza letak 50 minit jer)
9. Bila msk angkat n rest sampai kek sejuk br t'balik kan kek yg dibakar tadi..kalau keluarkan awal-awal masa panas, risau puding tu merekah..so, dah tak cantik.
10.Masukkan dlm peti sejuk 1jam n lepas 2 mkn sejuk2...sedap...tahan dlm peti ais 5 hari tau....Oh, memang sedap!!!

Eh...tetibe resipi dalam BM.. Hahaha... copy paste! Tapi ayat-ayat tips tu Cikza tulis sendiri okeyh!







@>----- Thanks for reading this entry!! (*_^)