Kek Tapak Kuda
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Sumber Resipi : BITTERSWEETSPICY
10 egg yolk
5 egg white
225g caster sugar
30g ovalette (cake stabilizer)*110g plain flour or top flour
*1/2 tsp baking powder (I used double-acting.)
135g butter (melted)
*10g milk powder or vanilla ice-cream powder
(* sifted together)1 tsp vanilla essence
1 tsp chocolate emulco
Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)
1.Prepare baking pans. Line & grease pans. Set aside.
2.In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.
3.Add in melted butter & vanilla & mix well.
4.Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.
5.Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use piping bag, just spooned batter.)
6.Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.
7.Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.
200g Mohrenglane / Tulip / Selbourne chocolate
1/2 cup (125g) butter (melted)1 bottle (400g) Nutella
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.)