Hello. Been trying to scored the perfect "kek karamel" is tiring, I'm a perfectionist although this attempt is not "perfect" but its perfect enough to my eyes, lmao despite an accident occured due to my impatient, nothing related to the recipe, trust me. This is the second recipe, whereby I always refer to my first one which have mixed results, so I found this recipe and decided to try it and me a happy happy girl :)
Here's the recipe, sorry malas nak taip, so copy paste je, janji faham.
KEK PUDING KARAMEL
Sumber Asal: Puan Munira, Puan Shasha Rahmat & Puan Sha Hafizi (KR)
Sumber: Anna Qawina
Via: HaSue
By: ME /lulz/
Bahan-bahan : Loyang 22cm/25cm (me: I used 9-inch round cakepan, but please find TALL cake mold trust me)
(A)-Gula Hangus
2 sudu besar gula (utk gula hangus)
*tabur gula dlm loyang n masak atas api perlahan..biar gula hancur dan warna tukar jadi perang)
Ketepikan dulu (gula tersebut akan mengeras & berbunyi macam kaca pecah gitu)
(B) - Bahagian Atas
1 cawan susu cair (alternatif: 1 1/2 cawan)
1 cawan susu pekat manis (alternatif: 1/2 cawan)
1 sudu teh esen vanila
3 bj kuning telur
2 biji telur (putih & kuning)
(C) - Lapisan Kek
140 gm tepung gandum *Ayak bersama baking powder
70 gm gula kastor (alternatif: 50g shj)
3 bj kuning telur
135 ml air biasa
1 sudu teh baking powder*
45 ml minyak masak
2 sudu besar susu pekat manis
(D) Meringue
6 bj putih telur
70 gm gula kastor
1 sudu teh krim of tartar
Cara-cara :
- Sediakan bahan (A) dahulu, ketepikan.
- Kacau semua bhn (B) perlahan2...jgn bg berbuih2...nanti tak jadi pudingnya..
- Tapis bahan (B) td dlm loyang gula hangus (A) tadi..ketepikan.
- Pukul bahan (C) *Campurkan semua sekali & pukul guna senduk je..ketepikan
- Pukul sampai bhn (D) smpai jd kembang & bila kita angkat ia tak jatuh...(meringue)
- Campurkan adunan (C) + (D) dan gaul ngan senduk hingga sebati..jangan terlebih kacau, agak-agak bercampur sebati je.
- Bahagikan kepada beberapa bahagian & letak pewarna n paste kalau suka..
- Masukkan ke dlm loyang yg ada gula hangus & keremel tadi (A + B)..selang seli warna, letak ditengah2 loyang, adunan kek akan terapung.
- Bakar cara double boiling/waterbath
(Loyang kek berada di dalam loyang berisi air panas) - selama 1 jam 10 minit dengan suhu 175'C, menggunakan api bawah dahulu selama 40 minit, kemudian api atas bawah sehingga masak *Boleh juga menggunakan api atas bawah tetapi guna suhu 160'C / 170'C sahaja, (bergantung kpd oven masing-masing juga ya)my way: 160C api bawah sahaja 1 jam 30 minit +/- - <MY TIPS> After finish baking, please leave the cake in the oven with the door slightly ajar, until the cake is loose from the sides, then only flip the cake and refrigerate or eat it, but seriously this cake is THE BEST when its cold!! (this tip is referring to Azlita Masam Manis BlogPost)
Please refer to the Anna Qawina's and Azlita Masam Manis's blogposts regarding this cake, to see pictures and so much more, this is because I'm not that rajin to snap pictures for everysinglesteps sorry ><
The feels when this is perfectly done is undescribable <3
#edit: after tasting it, i might gonna tweak the recipe a little bit, cuz to me the flan is waaaay to sweet, so i might suggest to with 1.5 cup of evaporated milk (susu cair) and 0.5 cup of condensed milk (susu pekat), this is bcs I can taste the condensed milk, like thats the only thing I taste, and maybe I reduce the sugar to 50g for the cake batter, not the meringue. ^_^ if I do this again, I'm surely gonna be tweaking the recipe. so nonetheless give it a try!!!
Next, I'm gonna try this recipe, wish me luck!