LAPIS SURABAYA LEMBUT (FULL KUNING TELUR) // 3 LAYERS SOFT VANILLA CHOCOLATE CAKE

Semuanya bermula dari beberapa hari lalu saat saya beli lapis legit dan lapis surabaya di Bread Talk. Pas bayar, tetewww.. ko lumayan mahal yah. Dalem hati, ini kan bolu biasa, palingan lembutnya pake emulsifier. Tapi pas browsing-browsing, ternyata 2 kue lapis ini punya keistimewaan, yaituuu nggak pake emulsifier. Jadi keduanya pake emulsifier alami alias kuning telur yang segambreng. Makin penasaran kan, emang berapa banyak? Pas liat resepnya, ebuseeet, emang banyak banget 😅 mo nyoba masih ragu-ragu karna klo gagal kan lumayan yaaak. Ah tapi penasaran, jadi yasudalah mari dicoba, tp di loyang yang kecil dulu (30x10cm), nggak mau rugi hihi. Dari memadupadankan berbagai resep juara dan metode dari Ny Liem, Yongki Goenawan, NCC, jadilah kue lapis surabaya ini. Hasilnya? pasti lembut, walopun masih ada beberapa lubang kecil dari gelembung, belum halus2 amat hoho. Rasanya pasti enak karena butternya pun lumayan banyak (ini padahal udah campur margarin, gimana yang full butter yak). Jadi kesimpulannya? worth it? jawabannya, worth it.. tapi sekali-kali sajaaa 😆 lain kali mah coba yang campur putih telur aja. Dan selanjutnya yang bingung adalah mikirin mo dikemanain putih telur sisanya? 🤔.. Jawabannya ada di resep berikutnya 😊

RESEP LAPIS SURABAYA

(Dicampur dari berbagai resep)

Untuk : 1 loyang 30x10 cm

Bahan-bahan :

(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup yang saya pakai adalah cup 240 ml. 1 cup=16 sdm. 1 sdm=3 sdt)

435g kuning telur (saya : 26 butir)

185g (3/4 cup + 3 sdm) gula  

45g (5 3/4 sdm) tepung protein rendah

9g (1 1/4 sdm) tepung maizena

6g (1 sdm) susu bubuk

1.5g (1/3 sdt) baking powder

125g (1/2 cup + 3/4 sdm) mentega

60g (1/4 cup) margarin

2 sdt susu kental manis

1 sdt pasta vanilla

7g (2 sdt) coklat bubuk 

1 sdt pasta coklat

60g selai strawberry

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It all started a few days ago when I bought 'lapis legit' and 'lapis Surabaya' at Bread Talk. When I pay it I just realized, woowww ... how come it's quite expensive. I just wondering that this is like a normal sponge cake, the soft texture must be came from the emulsifier. But when I browsed about it, it turns out that these 2 layer cakes have something special, that is, they don't use emulsifiers. So both cake use natural emulsifiers or a looot of egg yolks. So I just got more curious, how much? When I saw the recipe, woooooww, there were a looot of them 😅 I want to try it but still not sure about it because if I failed it, it would be pretty bad. Ah, but I'm very curious, so let's try it, but in a small pan first (30x10cm) hihi. From mixing a various best recipes and methods from Ny. Liem, Yongki Goenawan, NCC, here it is... a 'Lapis Surabaya'. The result? The cake is soft, even though there are still a small hole from the bubbles hoho. It tastes good because it uses a lot of butter (even though I mixed it with a margarine. If I use only a butter, it must be tastes better). So, how is the conclusion? is it worth it? the answer is yes, it is worth it ... but just for once in a while 😆 next time I will try to mix it with the egg white. And then, one thing to be thinking about is, how about the leftover egg whites? 🤔 The answer is in the next recipe 😊

LAPIS SURABAYA (3 LAYERS VANILLA CHOCOLATE CAKE) RECIPE

(Taken from some recipes)

Makes about : 1 12x4inch pan

Ingredients :

(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup.  1 cup=16 tbsp. 1 sdm=3 tsp)

435g (15oz) eggyolks (me : 26 pieces)

185g (3/4 cup + 3 tbsp) sugar 

45g (5 3/4 tbsp) cake flour

9g (1 1/4 tbsp) cornflour

6g (1 tbsp) milk powder

1.5g (1/3 tsp) baking powder

125g (1/2 cup + 3/4 tbsp) butter

60g (1/4 cup) margarine

2 tsp sweetened condensed milk

1 tsp vanilla paste

7g (2 tsp) cocoa powder

1 tsp chocolate paste

60g (1/4 cup) strawberry jam

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