Iced Longan Cream Cake – Kue Tar Es dengan Lengkeng dan Krim Susu

Ingredients for 1 servings:

• 130 g sugar, fine
• 1 tsp, leveled chicken broth powder
• 1 tbsp vanilla extract
• 4 eggs, size M
• 1 tbsp baking powder
• 170 g wheat flour type 405
• 1 tbsp margarine for the pan (see note)
• 900 g longan fruits (can), peeled, pitted and strained
• 9 grapes, dark blue, seedless
• 1 packet of vanilla sugar
• 20 g cream stiffener
• 500 g whipping cream (35% fat content)
• 500 g fruit juice (longan juice, can)
• 4 tbsp water
• 2 packs of cake glaze, red, sugared

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

This exotic cake is a real treat on warm summer evenings. Recipe from Lombok, Indonesia.

The day before, bring all the cake base ingredients to room temperature. Crack the eggs in a bowl; the mixture should be about 220g. Place the sugar, chicken stock, and vanilla extract in a mixing bowl and add the beaten eggs. Beat in a food processor with a whisk until frothy. Preheat the oven to 180°C (350°F). Grease a 25cm springform pan and line it with baking paper. Mix the baking powder with the wheat flour, sift the mixture over the foam, and fold in by hand until the mixture is smooth. Pour the sponge mixture into the springform pan and smooth it with a spatula. Bake on the middle rack for 10 minutes, then switch to top heat and bake until light brown. Let cool in the oven. Remove from the oven and let rest in the springform pan, covered, in the refrigerator overnight. The next day, remove the ring from the springform pan, including the baking paper. Cut the cake base in half horizontally using a cake slicer. Lift off the top layer and keep it covered. Moisten the cut surface of the top and bottom layers with a little longan juice. Replace the ring. For the cream mixture, mix the vanilla sugar and cream stiffener powder until smooth. Using a food processor and a whisk, mix the whipped cream on the lowest setting. Then gradually increase the speed. After the second step, mix in the cream stiffener mixture. Mix at full speed until stiff cream forms. Do not overmix! As soon as the whisk leaves lasting traces in the cream mixture, stop. Mix the cooled longan fruits into the cream by hand, then pour the entire mixture onto the bottom layer and smooth it down with a spatula. Place the top layer on top and press down gently. Arrange the remaining longan fruits on the top layer and also press down gently. Arrange the grapes in the center. Mix the longan juice with the water. First, mix the cake glaze with a little of the diluted longan juice in a small saucepan using a tablespoon or wooden spoon until smooth to avoid lumps. Then add the remaining liquid. Bring to a boil while stirring until the glaze is clear. Spread the finished glaze, starting in the center, over the longan fruits using a spoon. Once the glaze has set, freeze the cake overnight in the freezer. Immediately before use, loosen the ring using a thin spatula. Cut the iced cake into slices, serve, and enjoy. Notes: If you grease the springform pan with margarine first, you’ve already won the battle with the baking paper. All ingredients and equipment that come into contact with the whipped cream should be cooled in the refrigerator.