RECIPES

CRANBERRY RAISINS & NUT LAPIS

INGREDIENTS

    INGREDIENTS A 

360g

Butter

1 tbsp

Condensed Milk

1 tbsp

Vanilla Essence

 

    INGREDIENTS B 

15

Egg Yolks

200g

Caster Sugar

1 tbsp

Ovalette

 

    INGREDIENTS C 

6

Egg Whites

70g

Caster Sugar

 

INGREDIENTS D 

120g

Prima Top Flour

1 tsp

Baking Powder

1 tsp

Lapis Spice Powder (optional)

70g

Chopped Almonds

40g

Raisins 

40g

Cranberries

PROCEDURE

  1. Beat Ingredients A and leave aside.
  2. Beat Ingredients B till thick & fluffy and leave aside.
  3. Whisk the egg whites and sugar (Ingredients C) till stiff.
  4. Add in the butter (Ingredients A) into the egg yolks and sugar mixture (Ingredients B) and mix well.
  5. Add in the meringue into this mixture (Ingredients C) and mix well.
  6. Lastly, gently fold in the flour and mix evenly.
  7. Fold in the chopped almonds, raisins and cranberries.

  8. Bake the layers, using grille heat in a lined 9" x 6"x 3" tray. Each layer add 2 scoops of batter.

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