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Kimberly Simpson Rice
Spekkoek with pisangroom
Indonesian layer cake with delicious whipped cream with Pisang ambon.
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Ingredients
- 12 medium sized egg
- 300 g unsalted butter or margarine
- 8 g vanilla sugar bag of 8 g
- 125 g white caster sugar
- 150 g wheat flour
- 2 tl ground cardamom
- 4 el ground cinnamon
- 2 tl ground nutmeg
- 2 tl ground cloves
- 125 g dark brown sugar
- 1 mespoint salt
- 3 el banana liqueur
- 125 ml fresh cream
- 4 g knock fix bag of 8 g, pack of 5 bags
Kitchen Stuff
Directions
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Cut the butter into cubes. Separate the eggs, keep all egg yolks evenly distributed over 2 containers. Keep half of the proteins, the rest is not used.
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Put the white caster sugar, vanilla sugar and half of the butter in a bowl and whisk in 5 minutes with a mixer.
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Beat in half of the egg yolks one by one. Fold the sifted flour through.
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In a different bowl mix the rest of the butter, dark caster sugar, clove, nutmeg, cinnamon and cardamom in 5 min. Creamy with a mixer.
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Beat the rest of the egg yolks one by one. Fold the sifted flour through.
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Preheat the oven grill to the highest setting. In a large, grease-free bowl, stir the 6-egg whites with the grease into the salt using the mixer.
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Fold half of the egg whites lightly through the white batter and the rest lightly through the brown batter.
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Grease the spring form with some butter.
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Spoon 3 tbsp white batter into the spring form and spread with the convex side of a spoon over the bottom to a thin layer of 3 mm thick.
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Place the mold 15 cm under the grill and let the batter solidify in 1 ½ minutes.
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Take the mold out of the oven, scoop 3 tbsp dark batter and spread to just such a thin layer.
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Put the mold back under the grill and let it solidify in 1 ½ minutes. Repeat the same way per color about 5 times. Finish with the dark layer.
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Switch off the grill and leave the cake in the open oven for another 10 minutes.
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Allow the form to cool down on a grid outside the oven in 1 hour.
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In a bowl, beat the whipped cream with the knock-fix. Fold the liqueur lightly.
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Serve the banana cream on the spekkoek.
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Nutrition
520Calories
Sodium3% DV75mg
Fat55% DV36g
Protein16% DV8g
Carbs13% DV39g
Fiber12% DV3g
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