Lapis Surabaya Cake
Featured Ingredients
Chocolate & Butter Flavours
Technical Benefits
- Free flow properties
- The butter flavour profile is buttery, milky and creamy
- The chocolate flavour profile is chocolaty
- Enhances flavour in finished product
Emulpals® 416
Nutritional Benefits
- Fast and stable aerating agent in convenient powder form.
- Gives a fine and regular crumb structure with a balanced color and softness.
Technical Benefits
- Good flowability
EuroVanillin Plus DS & EuroVanillin Chocolate
Nutritional Benefits
- Not treated by ionizing rays.
- Not manufactured from genetically modified raw materials or by genetically modified organisms.
- Not genetically modified and do not contain any genetically manipulated ingredients.
- Not containing any allergy substances e.g. EU Regulation (EC) no. 1169/2011.
- Suitable for vegetarians, lacto-vegetarians, ovo-lacto vegetarians, and haemoglobin free diets.
Technical Benefits
- Free flow properties.
- The profile is pure, smooth and creamy vanilla.
- Approved for use in food products as flavourings.
Beneo Isomalt GS
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Good flowability
- Sucrose-like natural sweetness without any aftertaste
- Low hygroscopicity
- High process stable
Orafti® HSI
Nutritional Benefits
- Source of dietary fiber
- Increase intestinal bifidobacterial
- Prebiotic
- Clean label
- Promote healthy weight management
- Promote intestinal function
- Promote healthy gastrointestinal tract
- Promote healthy digestive system
- Aid in digestion
Technical Benefits
- High Solubility
- Promote fat-like mouthfeel
- Aid in sugar replacement
Rich Layered Indulgence with Less Sugar
Key Benefits
- Reduced sugar, cost effective
Ingredients
| Ingredients | Plain | Chocolate | ||
| Test recipe (%) |
Control Recipe (%) |
Test recipe (%) |
Control Recipe (%) |
|
| Egg yolk | 18.96 | 40.88 | 18.96 | 46.48 |
| Whole egg | 18.96 | – | 18.96 | – |
| Sucrose | 8.75 | 19.02 | 8.75 | 17.22 |
| Isomalt GS – BENEO | 8.74 | – | 8.74 | – |
| Emulpals® 416 – Palsgaard | 1.75 | – | 1.75 | – |
| Xanthan gum | 0.05 | – | 0.05 | – |
| Water | 4.02 | – | 4.02 | – |
| Butter | 28.48 | 25.67 | 28.48 | 23.24 |
| Sweet condensed milk | – | 3.80 | – | 3.44 |
| EuroVanillin Plus DS – Borregaard | 0.05 | 0.06 | – | – |
| EuroVanillin Chocolate – Borregaard | – | – | 0.05 | 0.05 |
| Butter flavour – Ingrebio | 0.11 | 0.12 | – | – |
| Chocolate flavour – Ingrebio | – | – | 0.11 | 0.11 |
| Low protein flour | 6.12 | 5.70 | 5.24 | 5.16 |
| Full cream | 2.62 | 2.85 | – | – |
| Cacao powder 12-14% fat | – | – | 2.62 | 2.58 |
| Orafti® HSI – BENEO | 0.52 | – | 0.52 | – |
| Corn starch | 0.87 | 1.90 | 1.75 | 1.72 |
| TOTAL | 100.00 | 100.00 | 100.00 | 100.00 |
Preparation Procedure
- Pre heat the oven 175oC.
- Mix egg yolk, whole egg, sucrose, isomalt and emulpals 416 until well mixed, first using slow speed to the fastest speed gradually 1 minute. Add water gradually, Hold at the fastest speed for 9 minutes. Total is 10 min using hand blender. Check SG.
- Meanwhile in separated bowl, mixing the butter until whip and fluffy (10 min using hand blender). The texture of egg batter and whipped butter have to be similar.
- Sift the cake flour, skim milk powder, cocoa powder, Orafti HSI and into the mixture and gently stir and fold it until well mix using spatula. Don’t over mix.
- Pour a whipped butter part by part until well mix using stir back method.
- Pour 280 g of batter in a 30 cm x 10 cm and x 4 cm rectangular pan.
- Flatten the surface of the dough and then stomp several times so that air bubbles escape.
- Bake at 175oC for 45 minutes.
- After the cake done, layer the vanilla-chocolate-vanilla with strawberry jam in between. Cut the edges of the cake to beautifying the cake.
| Lapis Surabaya (Control)
|
Lapis Surabaya (Reduced Sugar)
|
Featured Ingredients
Chocolate & Butter Flavours
Technical Benefits
- Free flow properties
- The butter flavour profile is buttery, milky and creamy
- The chocolate flavour profile is chocolaty
- Enhances flavour in finished product
Emulpals® 416
Nutritional Benefits
- Fast and stable aerating agent in convenient powder form.
- Gives a fine and regular crumb structure with a balanced color and softness.
Technical Benefits
- Good flowability
EuroVanillin Plus DS & EuroVanillin Chocolate
Nutritional Benefits
- Not treated by ionizing rays.
- Not manufactured from genetically modified raw materials or by genetically modified organisms.
- Not genetically modified and do not contain any genetically manipulated ingredients.
- Not containing any allergy substances e.g. EU Regulation (EC) no. 1169/2011.
- Suitable for vegetarians, lacto-vegetarians, ovo-lacto vegetarians, and haemoglobin free diets.
Technical Benefits
- Free flow properties.
- The profile is pure, smooth and creamy vanilla.
- Approved for use in food products as flavourings.
Beneo Isomalt GS
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Good flowability
- Sucrose-like natural sweetness without any aftertaste
- Low hygroscopicity
- High process stable
Orafti® HSI
Nutritional Benefits
- Source of dietary fiber
- Increase intestinal bifidobacterial
- Prebiotic
- Clean label
- Promote healthy weight management
- Promote intestinal function
- Promote healthy gastrointestinal tract
- Promote healthy digestive system
- Aid in digestion
Technical Benefits
- High Solubility
- Promote fat-like mouthfeel
- Aid in sugar replacement
