Lapis Mocha Latte

This is another superb lapis cake which I baked for this coming raya. Soft & moist, it just melts in your mouth.

Lapis Mocha Latte

400g butter (I used unsalted butter & added 3/4 tsp salt.)
200g sweetened condensed milk
1 tsp vanilla essence
125g fine sugar
50g cake flour
20 egg yolks
1 tsp mocha paste

Method:

1. Preheat oven (grill or top heat only) at about 180 deg C. (Refer to my post here for more tips on baking lapis cakes.) 
2. Grease & line the bottom of a baking pan. (10x7 inch or 8x8 inch.) 
3. Beat butter, condensed milk & vanilla until creamy & pale. Set aside.
4. Combine egg yolks & sugar in a mixing bowl & beat until thick & pale. 
5. Add in butter. Mix using hand whisk or spatula until well blended.
6. Fold in flour & mix until well blended.
7. Divide the batter into 2 equal part. Add mocha paste into 1 part & mix well. Leave the other part plain.
8. Pour 2 big spoonfuls or 85g of  mocha batter into baking pan. Spread the batter evenly & bake for about 3-5 minutes or until the layer turns golden brown. Remove the pan & press the layer with a lapis cake presser to even out the layer & pop any bubbles. Continue with the rest of the mocha batter until finish. Then continue baking the plain batter, each layer about 85g or 2 big spoonfuls.
9. After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.
10. Remove cake from pan and allow to cool on a cooling wire rack before serving.

Adapted from Resep Masakan Internasional.