LAPIS APRICOT CHEESE

LAPIS APRICOT CHEESE

ING A:

500 GM GOLDEN CHURN BUTTER
20 GM PANDAN KAYA
1/2 TS PUDDING ESSENCE OR VANILLA ESSENCE
1/2 TS FRUITY ESSENCE OR LEMON FLAVOR
2 TBLSP CORN OIL

MIX ALL ABOVE ING AND BEAT AT HIGH SPEED UNTIL WHITE AND FLUFFY

ING B:

110 GM TOP FLOUR
270 GM CASTER SUGAR
20 NOS. EGG YOLK
5 NOS. EGG WHITE
1 TBLSP OVALETT
100 GM GRATED CHEDDAR CHEESE(GARNISHING)
100 GM ALMONDS FLAKES(PREBAKED FIRST ABOUT 10 MINS AT 180)GARNISHING
100 GM APRICOT(SOAKED WITH A LITTLE HOT WATER AND 1 TBLSP HONEY FOR 1 HR)
(CUT INTO SMALL CUBES ALSO FOR GARNISHING)
A LITTLE GREEN COLOURING

METHODS

1. IN A MIXING BOWL BEAT EGG YOLK, EGG WHITE,SUGAR AND OVALETT BEAT AT HIGH SPEED
UNTIL FLUFFY, ADD IN FLOUR AND ING A MIX WELL WITH SLOW SPEED BUT NOT TOO LONG.
2. PREPARE 10 X 7 X 3 OR 9 X 9 X 3 BAKING TINS, LINE BASE WITH BAKING PAPER GREASE
ALL AROUND WITH BUTTER.
3. PREHEAT OVEN AT 180 NORMAL OVEN.
4. DIVIDE BATTER INTO 2 DIV AND ONE GIVE GREEN COLOURING.
5. BAKE PLAIN COLOUR FIRST 2 LAYER, AND 2 LAYER GREEN COLOUR AND EVERY ALTERNATE
LAYER SPRINKLE WITH CHEESE, ALMONDS AND APRICOT, REPEAT PROCEDURE UNTIL FINISH.
6. ONCE COOK LEAVE TOO COOL ON RACK, ABOUT 5 HRS BEFORE SERVING.....TRY THEM VERY