Batik Cake

When i first tasted this batik cake, i was attracted by the uneven layers of biscuits inside. It was introduced and baked by my mom, after learning from her baking lesson in Singapore.

If you have never tasted this before, imagine you are eating marie biscuits dipping in chocolate custard. A very wonderful combination!!

I never take the photo for the making process. So, for those who need more details, you may refer to the following website.

Recipe adapted from Corner Cafe

Ingredients:

100g milo

25g cocoa powder

125ml boiling water

190g butter, cut into large chunks

200g sweetened condensed milk

110g white granulated sugar (I use 50g only)

5 eggs, lightly beaten

1/2 teaspoon vanilla extract
250g Marie biscuits

Preparation:

1. Break each biscuits into quarters, set aside. Line the base and two long sides of a 23cm x 9cm x 7cm deep loaf tin with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 2-3cm above edge of tin. Grease or line both short sides with a small piece of baking paper.

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.

3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.

4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

7. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin).