Fruit Cocktail Layered Cake

          I've officially started my baking for Eid. Every year, layered cakes are always on top of my list of things to bake for Eid. Some of you may wonder why I start so early....Well, since I'm working, I really need to organise myself to avoid rushing & late-nights. Besides, I normally also bake some for my mum & MIL. Also, my sis used to help me with the bakings. But since she's busy with her young kids, I've been baking alone the past few years. Luckily I have my maid to help me with the cookies...that really helps alot.

          Fruit Cocktail Layered Cake has always been one of my favourites since I learnt  to bake it in 1994 from a baking class conducted by Wannah Alshatrie. The cake is very moist & delicious. I've learnt  a lot from Wannah especially the dos & don'ts of baking layered cakes as she was very generous with her tips.  She's now stopped conducting classes...that's a waste...






The blocks of cakes & the big spoon that I used for scooping the batter.

          I learnt the technique of storing cakes from Aini Salim. I normally cut my cake into 4 blocks. Then I wrap each block with a cling wrap, then with an aluminium foil and finally with a newspaper. I also labelled every single block. Then I store them in the freezer. They are good for months. Then I'll transfer 1 block to the fridge for short term storing.

Fruit Cocktail Layered Cake

A
350g butter
2 tbsp sweetened condensed milk
1 tsp vanilla essence ( I used vanilla paste)

B
22 nos egg yolk
4 nos egg white
250g granulated sugar
1 tbsp ovelette

C (sifted)
125g plain flour (I used cake flour)
20g cornflour

D
a few drops of red colour
a few drops of raspberry essence (I added)

E
1 can fruit cocktail (drained & cut into small pieces)

Method:

1. Preheat grill at 160 deg C. Line the bottom of an 8x8 or 7x10 inch pan with a lightly-greased paper. Do not grease side of pan.
2. Cream A until white & creamy.
3. Combine B into a mixing bowl and beat on high speed for about 8 minutes until thick.
4. Add A & mix well.
5. Fold in C.
6. Divide the mixture into 2 parts. Add D into 1 part & mix well. Leave the other part plain.
7. Pour 2 big spoons of plain batter into pan & spread batter evenly. Bake for about 1 minute untill the top is golden brown. Then pour another 2 spoonful of plain batter & bake.
8. Pour 2 big spoons of red batter into pan & spread batter evenly.Then scatter the fruits & bake for about 1.5 to 2 minutes untill cook & the top is golden brown. Ensure that the batter surrounding the fruit is cooked. Then pour another 2 spoonful of red batter & scatter fruits. Bake till cooked.
9. Repeat the process untill finish. Then, using upper & lower fire, bake whole cake for about 10 minutes.

My Naughthy Steamed Coconut Blossoms........

           This recipe was given to me about 30 years ago by my cousin who attended a class. The date written on the recipe is 19.4.81. I used to make these steamed cakes often. I remember making these for my cousins' weddings as part of the gifts between the groom & the bride (a.k.a. hantaran).

         This is my second time making these during Ramadhan. The ones I made last week rose but did not open up. I think that's because I used Hong Kong flour (a superfined flour) instead of Softasilk flour as stated in the recipe. Softasilk flour is not as widely available as it used to be. I managed to get it from The Market Place at Paragon on Saturday. I think only Cold Storage imports the flour. Another advantage of using Softasilk flour is  it produced a softer texture.

          Today, my coconut blossoms opened up but not the way I like them. In fact, they opened up into some obscene shapes which I managed to hide in my pictures. Maybe the steamer I used was too small...that's the only reason I can think of. So the next time I make these, I'm going to use my big steamer. We'll see what happens.... Anyway, this recipe is worth trying, whatever shapes they turn out, because they are so delicious...my husband just can't stop eating them!

Steamed Coconut Blossom

3  eggs (cold)
250 gm. sugar
280g  Softasilk flour
2 1/2 tsp. baking powder
1 Tbsp. ovalette
140g coconut cream

30g pandan juice (blend about 6 pandan leaves)

1 tsp green colouring (I used pandan paste)

Method:

1. Beat all the ingredients together until thick and fluffy.
2. Fill 1/3 of mould (lined with paper cup) with batter. Then fill it with 1 tbsp. of coconut filling & then top it with more batter until mould is almost full.
3. Steam over high heat for 15 mins.

Coconut filling:

250g grated coconut

30g castor sugar

100g gula melaka

60g water

1 tsp. cornflour

2 pieces pandan leaves - cut into small pieces

Method:

1. Combine sugar, gula melaka and water in a saucepan & boil it.
2. Add in grated coconut and pandan leaves and cook untill slightly dry.
3. Sprinkle cornflour on top and stir till well mixed.
4. Cool before using.

Brownies Putu Ayu

          I would like to wish my Muslim readers a blessed Ramadan. May all of us be blessed with good health to carry out the long list of duties. Time really flies, today is already the 7th day of fasting..... Since I was home most of the day, I managed to prepare 2 desserts for iftar & a cake for Eid. Yes, I've started my baking. For me, weekends are very precious, especially this weekend as it's going to a long one(well, almost...). Monday is a short working day, Tuesday is the National Day holiday  followed by a school holiday on Wednesday.

       

          The first dessert I prepared is Brownies Putu Ayu. This recipe is by Mdm Fatmah Bahalwan from NCC. When I first saw this dessert, I  was excited as I really wanted to know how it tasted like....the chocolate & coconut combination is really interesting. After tasting it, I must say the chocolate flavour is quite overpowering...maybe it's because I used Varlhona chocolate. I'll reduce the cooking chocolate the next time I make this Putu Ayu.

A:
4 eggs
150g granulated sugar
1 tsp cake emulsifier (I used ovelette)
½ tsp salt

B:
100g medium protein flour (cake flour)
25g cocoa powder ( I used Varlhona)

C:
100g margarine, melted (I used butter)
60g dark cooking chocolate, melted (I used Varlhona dark chocolate)
1 tbsp  black forest chocolate paste (I used chocolate emulco)

D:
200g grated coconut
½ tsp salt
1 pandan leave, tied to a knot (I added)

Method:

1. Grease Putu Ayu moulds lightly. Set aside.
2. Combine D and steam until  hot. 
3. Put 1 tbsp of steamed grated coconut into mould & press hard. Set aside.
4. Combine A in a mixing bowl and beat until thick. Add in B & mix thoroughly. Combine C & mix thoroughly. Then add to the egg & flour mixture.
5. Pour mixture into prepared moulds. Steam for 15 minutes on high fire.
6. Remove from moulds & leave to cool before serving.