Lapis Hazelnut Ice-Cream

This entry has been in my folder for more than a month. I made it for Hari Raya using one of my favourite lapis recipes. I've used & adapted this recipe many times as I've found it very reliable. It not only produces a delicious cake, but also one with  a soft & moist texture. Besides, for a lapis cake, it uses relatively few eggs. 

Some notes:

1. The original recipe only uses one flavour, just vanilla. This time, I made 2 variations; one with vanilla, strawberry & chocolate flavours & another with vanilla & chocolate flavours.
2. I've ever replaced the  ice-cream powder with milk powder. There's not much difference in the taste. I'm not surprised as ice-cream powder is actually made up of sugar, milk powder & vanilla flavour.
3. This was the first time I weighed the batter for every layer. I weighed about 130g for each layer. I personally find the layer slightly thick. I prefer to use just 100g, like what I did for my Lapis Strawberry Ice-cream.
4. For more tips on baking lapis cake, please refer to my Lapis Strawberry Ice-cream post.

Vanilla & Chocolate version ...

Lapis Hazelnut Ice-Cream 
Adapted from recipe by Juriah Abdullah.
Source: Berita Harian (Singapore) - undated.

Ingredients:
452g butter
1 tsp vanilla essence
15 cold egg yolk
5 cold egg white
280g castor sugar
1 tsp ovalette
*170g self-raising flour
*100g vanilla ice-cream powder
*50g milk powder
* (combine & sift)
strawberry emulco/paste
chocolate emulco/paste
50g hazelnut (toasted & chopped into small pieces)

Method:

1. Preheat oven  (top heat only) at temperature of about 200 deg C.
2. Grease & line the bottom of a 7x10 or 8x8 inch baking pan.
3. Cream butter & vanilla until white & fluffy.
4. Combine eggs & sugar in a mixing bowl & beat on high speed for about 30 seconds. Add ovelette & continue beating until thick & fluffy.
5. Fold in flour, ice-cream & milk powder.
6. Add in butter & mix until well blended.
7. Divide batter into 3 equal parts. Add strawberry emulco into 1 part & chocolate emulco into another & mix well. Leave the third part plain.
8. Pour 2 ladles  (I weighed each layer 130g.) of chocolate mixture into the baking pan & spread mixture evenly. Bake for about 2-3 minutes or until cooked. Once cooked, remove pan from oven & press top of cake gently using a lapis presser or bottom flat  surface of glass. 
9. Repeat with the second layer of chocolate batter & sprinkle hazelnut before baking. Repeat with the rest of the chocolate batter until finish.
10. Then continue with strawberry layers until finish & then the plain layers, sprinkling the hazelnut on alternate layers. 

** For the vanilla & chocolate version, I divided the cake batter into 2 parts & added chocolate emulco into 1 part & left the other plain. I baked  2 layers of cocoa mixture followed by 2 layers of plain mixture, sprinkling hazelnut on alternate layers.