Tuesday, August 9, 2016

Kek Tapak Kuda

Kek Tapak Kuda

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal


 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.

Chocolate filling:

 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.)