LOYYAL Cake Recipe

LOYYAL Cake

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Ingredients

Spice Cake:

4 egg yolks
1 cups sugar
80 g butter
1/2 cup plain flour
1 1/2 tsp cornflour
1 tsp cinnamon spice (any spice or mixed spice)
4 egg whites

Cheesecake:

500 g cream cheese
4 egg yolks
4 egg whites
1 cup icing sugar
1 1/2 cup haw pieces (any sourish dried snack from East), finely chopped
2 tsp cornflour

Chocolate-Coffee Mousse (double up recipe for thicker topping):

100 g bittersweet chocolate
25 g butter
20 ml brewed espresso coffee
100 ml whipped cream
1 egg yolk
1 egg white
1 tbsp icing sugar

Protective Layer:

1/2 cup freshly shredded coconut or dessicated coconut

How to make LOYYAL Cake


Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

Spice Cake:

In a large bowl, whisk egg whites till stiff, set aside.

In another bowl, whisk egg yolks with sugar till pale and creamy, beat in butter, stir-in flour and spice.

Pour egg yolks mixture into egg whites and fold gently, divide into four portions; set aside.

Cheese Cake:

In a large bowl, whisk egg whites till almost stiff, add half amount of sugar and continue whipping till stiff peak formed; set aside.

In another bowl, whisk egg yolks with the remaining sugar till it has a smooth consistency.

Mix-in cream cheese, fold the stiffed egg whites mixture into cream cheese mixture and mix carefully still fully incorporated.

Stir-in haw pieces, divide into four portions; set aside.

Assemblies:
 
Set oven to broiler mode, pour first portion of spice cake batter into prepared cake pan.

Spread batter evenly by tilting pan, and bake under broiler for 5 minutes, or till the surface is golden brown.

Remove cake pan from oven, pour-in first portion of cheese cake batter, spread batter evenly again by tilting pan.

Return to oven and bake under broiler for another 12 minutes, or till the surface is golden yellow.

Repeat alternately until both batters are used up.

Remove from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, set aside to cool completely.

Chocolate-Coffee Mousse:

In a deep bowl, beat whip cream until stiff and keep in refrigerator.

Over a double boiler, melt chocolate and butter.

Remove from heat, pour-in espresso, stir to incorporate.

In another deep bowl, whisk egg whites till almost stiff, add-in sugar and beat till soft peak form.

Add-in egg yolks to the chocolate mixture one at a time, beat to mix.

Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg whites, stir to just incorporate, fold-in the remaining whites then whipped cream and stir to incorporate well.

Spoon mousse onto cooled cake, tilt cake pan to evenly spread out mousse and chill cake in refrigerator for at least 5 hours or overnight till set.

Carefullly run a thin flexible knife or spatula around the pan again to loosen the outer mousse layer of cake.

Remove rim of the springform and coat cake side with shredded coconut.

Decorate cake accordingly and chilled well before serving.

Background Note:
http://ongailien.blogspot.com/2008/08/loyyal-cake.html


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