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Wednesday, December 26, 2012

Cake Pelangi Kukus (Steamed Rainbow Cake)


In Indonesian & English

Bahan
-  200 gr Terigu serba guna, 1 st Garam        Whipped cream:
-  st Esense Jeruk, 150 gr Coklat pth       -  350 ml Krim kental (Heavy cr. 35% lmk)
-  75 ml Krim cair, 270 gr Gula, 8 Telur        -  ¾ st Ekstrak lemon/sitrun, 30 gr Gula
-  ¾ st Emulsifier, 100 gr Terigu pastry         Cream cheese Frosting:
-  75 gr Mentega tawar, ¾ st Bak.powder      -  200 gr Cream cheese-suhu ruang
-  Pewarna: mrh, orange, kuning, hijau,          -  135 gr Mentega-suhu ruang
  biru, ungu                                                            -  180 gr Gula bbk, 1 st Ekstrak vanillie
-  190 ml Minyak, Keju prt-tabur (opsional)    -  1 st klt Lemon parut
-  Buah/coklat-hias (opsional)


Cara membuat
-   Lelehkan coklat putih dng ditim, campur dng minyak & mentega yg sdh dicairkan. Campur terigu, garam & bak.pwd, sisihkan. Kocok telur, gula, emulsifier dng mixer sampai pucat & mengembang. Masukkan terigu sedikit2 sambil diaduk melipat dng spatula. Tuang krim, essence jeruk & camp. coklat-minyak ke adonan sambil aduk dng gerakan melipat2 menggunakan spatula.
-   Bagi rata adonan di 6 wadah terpisah (@ ± 235 gr), masing2 adonan diberi pewarna yg berbeda. Aduk rata. Warna yg terbtk setlh pewarna diaduk adalah warna yg juga akan didpt setlh dikukus.
-   Siapkan 6 loyang blt uk. 18-20 cm, lapisi dng kertas roti, oles mentega. Tuang adonan ke loyang. (bila loyang kurang, dpt dibuat bbrp kali). Tutup kukusan dibungkus dng kain. Kukus adonan ± 10-15 mnt/loyang (sampai lidi yg ditusukkan, bersih saat diangkat keluar). Angkat loyang, klrkan kue dr loyang & dinginkan secara sempurna seblm dihias.
-   Whipped Cream: Dinginkan krim di kulkas min. 1 jam. Kocok krim dng mixer sampai agak kaku. Mskkan ekstrak lemon & gula sedikit2 sambil terus dikocok hingga kaku.
-   Cream cheese Frosting: Kocok cream cheese & mentega dng mixer kecepatan rendah sampai tak bergumpal & menyatu. Mskkan gula bbk, kocok hingga halus. Beri extrak vanilie & parutan kulit lemon, kocok sebentar saja.
-   Penyusunan: Ltkkan kue dng posisi terbalik (bagian bwh menghdp atas). Oles rata bagian atas dr kue ungu, biru, hijau, kuning, & orange dng whipped cream sampai ketepiannya dng spatula, taburi dng keju parut seckpnya. Alasi meja putar/piring saji dng kertas roti. Tumpuk rapi 5 kue tsb sesuai urutannya di piring. Tangkupkan kue merah dipaling atas, tekan sedikit dng merata utk memadatkan. Oleskan whipped cream tipis2 di bagian atas & sisi samping kue hingga tertutup semua. Mskkan kulkas ± ½ jam. Oles seluruh bagian luar kue dng cream cheese frosting sampai rapi. Hias bagian atas kue sesuai selera (misalnya dng buah2an, coklat, dll)

Ingredients
-  200 gr all-purpose Flour, 270 gr Sugar   -  Fruits/shaved Chocolate-garnish (optional)
-  190 ml Frying/Vegetable oil, 8 Eggs         Whipped cream:
-  75 ml Cream, 1½ tsp Orange essence       -  350 ml Heavy cream, 30 gr Sugar
-  ¾ tsp Emulsifier, 100 gr Pastry flour       -  ¾ tsp Lemon extract
-  75 gr unsalted Butter, ¾ tsp Bak.pwd      Cream cheese Frosting: room temperature
-  150 gr White chocolate, 1 tsp Salt         -  200 gr Cream cheese, 1 tsp Vanilla extract
-  Food Color: red, orange, yellow, green,  -  180 gr powdered Sugar
  blue, purple                                                     -  135 gr unsalted Butter
-  Grated Cheese (optional)                              -  1 tsp grated Lemon zest


Directions
-   Melt the chocolate over a hot-water bath; stir in melted butter & oil. Mix both flour, salt & bak. pwd, set aside. Beat the eggs, sugar & emulsifier with electric mixer until it becomes pale & thick. Add in the flour little by little, gently fold in using a spatula. Fold in the cream, orange essence & chocolate mixture using a spatula.
-   Divide the batter evenly between 6 bowls (@ ± 235 gr). Whisk in 6 different colors to each bowl, until incorporated. The shade you get after whisking, is also the shade you`ll get after steaming.
-   Line & butter 6 round 18-20 cm pan. Transfer each batter color to an individual pan. (if you don`t have enough pan, just repeat the procedure each time). Cover the steamers lid with clean cloth; then steam each batter for 10-15 min (a toothpick inserted into the center of each cake comes out clean). Remove the pan; remove cake from the pan & let it cool completely.
-   Whipped Cream: Chill the heavy cream in refrigerator for 1 hour; then beat it with mixer until soft peaks form. Beat in the lemon extract & sugar a little at a time until stiff peaks form.
-   Cream cheese Frosting: Beat cream cheese & butter on low speed until blended with no lumps. Add in powdered sugar & beat until smooth. Beat in vanilla extract & grated lemon zest.
-   To assemble the cake: Put each cake bottom side up; spread 1½ tbsp whipped cream over the surface of the purple, blue, green, yellow, & orange cake with a spatula so it extends just beyond edges; sprinkle with enough cheese. Line a serving plate/lazy Susan with parchment paper; place the cake according sequence on the plate. Place the red cake on top of the cake layers, bottom side up; press evenly a bit to compact. Thinly spread the whipped cream over the top of the red cake & sides of the whole cake layers (to cover all). Refrigerate the cake for 30 min. Cover the cake neatly with cream cheese frosting, using an offset spatula. Garnish the top & sides of cake as desired (such as with fruits, shaved chocolate, etc).

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