Bika Ambon (Medan Style Honeycomb Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 170 gr Tepung tapioka, 10 gr Terigu, 450 ml Santan kental
• 1½ st Ragi instan, 1 Sereh besar-geprek, 10 Kuning telur
• 14 Daun jeruk, 4 Pandan-iris2, 250 gr Gula, ½ st Garam
• 75 ml Air hangat, 1 sm Kacang kenari/almond-iris (opsional)
• 1 st Pewarna makanan kuning*, 1 st Kulit jeruk parut
• Minyak/Margarin secukupnya

Cara membuat

• Didihkan & aduk santan, sereh, pandan, dn jeruk & garam hingga aroma menyatu dng api kecil. Angkat, kmd biarkan hingga hangat/suam2 kuku. Saring & buang sereh serta daun2an.
• Larutkan ragi di air hangat, beri 20 gr gula & terigu, aduk rata. Biarkan selama 15 mnt. Sisihkan
• Kocok kuning telur & 230 gr gula hingga berbuih & kental. Mskkan tp tapioka, aduk melipat2 dng spatula hingga halus. Beri pewarna, klt jrk prt, adonan ragi & santan. Aduk melipat2 searah hingga rata. Tutup wadah, taruh di tempat hangat sampai adonan berbusa banyak (2-3 jam).
• Alasi loyang persegi uk. 23X23 cm/bulat 23 cm dng kertas roti & olesi dng margarin/minyak. Panaskan oven & loyang dng api bwh 175° C (loyang hrs panas wkt adonan dimskkan). Ltkkan rak oven di posisi kedua dari bwh. Taburi dasar loyang dng kenari kmd tuang adonan ke loyang, diamkan 5 mnt. Mskkan loyang ke oven, panggang dng pintu oven sedikit terbuka hanya hingga permukaan adonan berlubang-lubang (± 10 mnt). Rapatkan pintu & panggang hingga kue padat & tusuk gigi yg ditusukkan di tengah2 kue, bersih saat dikeluarkan (30-35 mnt). Nyalakan api atas, panggang hingga permukaan kue kecokelatan (5-10 mnt). Keluarkan loyang, ltkkan terbalik diatas rak kawat, biarkan mendingin sampai suhu ruang. Keluarkan kue dari loyang & hidangkan.
• * Hanya dipakai bila kng telur terlalu pucat. Lbh baik gunakan kuning telur yg berwarna lebih gelap.

Ingredients

• 170 gr Tapioca flour, 10 gr Flour, 450 ml thick Coconut milk
• 14 Kaffir lime leaves, 4 Pandan leaves-big sliced, ½ tsp Salt
• 1½ tsp instant Yeast, 1 tsp Lemon zest, 75 ml warm Water
• 1 tsp Yellow food colouring*, 10 Egg yolks, 250 gr Sugar
• 1 big Lemongrass-bruised, enough Margarine/Oil
• 1 tbsp sliced Pili nuts/Almond (optional)

Directions

• Boil & stir constantly the coconut milk with lemongrass, pandan, lime leaves & salt until the flavor blended over low heat. Remove from the heat; let it stand until luke warm. Strain the mixture into a bowl & then discard lemongrass & all leaves.
• Dissolve yeast in warm water. Stir in 20 gr of sugar & flour. Set it aside & let it stand for 15 minutes.
• Beat the egg yolks & 230 gr of sugar with an electric mixer until foamy & thicken. Using a spatula, gently fold in tapioca flour until the mixture smooth. Add in food coloring, lemon zest, yeast mixture & coconut milk. Repeat folding procedure in one direction until the mixture incorporated. Cover the bowl & place it in a warm place until plenty of small bubbles formed on the batter surface (2-3 hours).
• Meanwhile, grease & line a square 23X23 cm/23 cm round baking pan with baking paper. Preheat the oven & baking pan to 175° C over bottom heat (the pan should be hot when you put in the batter later on). Place the oven rack on the second part of the ovens bottom side. Sprinkle pili nuts/almond on the pan; pour in the batter & let it stand for 5 min. Place the pan into the oven & bake with the oven door slightly open until you can see many holes formed in the batter surface (~ 10 min). Close the oven door up & bake until the center of cake just firm to the touch & a tooth pick inserted into the center of cake comes out clean (30-35 min). Turn on the oven upper heat; bake again until the cake golden brown (5-10 min). Remove the pan; put it upside down on a wire rack & let it cool down to room temperature. Remove the cake from the pan & serve.
• * Just use the food coloring if the egg yolks color is too pale. For the best result, use eggs with darker yolks.

Keripik Bayam (Spiced Amaranth Greens/Spinach Chips)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 40-45 lembar Daun bayam yang besar2, Minyak goreng
• 250 gr Tepung beras+50 gr Tepung tapioka-campur
• 250 ml Air/Santan cair, 1 Putih telur
• 3 Daun jeruk muda-iris halus (opsional)

Haluskan:

• 2 Bawang putih, 5 Kemiri, 1½ cm Kunyit, 2 st Garam
• 2 st Ketumbar, ½ st Gula, 1½ gr Kencur (opsional)

Cara membuat

• Cuci & tiriskan bayam, sisihkan. Campur rata bumbu halus dengan telur & air/santan cair. Tuang sedikit2 ke campuran tepung sambil diaduk hingga adonan lembut tak bergumpal. Adonan harus cukup kental (tak terlalu cair).
• Panaskan minyak yg banyak di wajan dengan panas sedang. Kecilkan api lalu celup beberapa lembar bayam, satu persatu di adonan hingga kedua sisi terlapis. Angkat, mskkan perlahan ke minyak panas. Beri jarak antara bayam agar tak menempel.
• Goreng bayam hingga kaku lalu balik bayam. Masak hingga crispy & kuning keemasan. Angkat & tiriskan di kertas penyerap minyak. Ulangi prosedur hingga bayam habis. Susun keripik secara vertikal di pan panggang yang dalam & beralas kertas perkamen hingga keripik dingin.
• Langkah tambahan (opsional): Panaskan oven 130° C, nyalakan api atas & bawah. Letakkan rak oven di posisi tengah. Masukkan pan panggang ke oven lalu panggang keripik tetap dengan posisi vertikal selama 30-35 menit. Hal ini akan menyebabkan keripik lebih kesat dan tak berminyak. Keluarkan dari oven & biarkan hingga keripik dingin sempurna.
• Simpan keripik di wadah tertutup.

Ingredients

• 40-45 leaves of large Amaranth greens/Spinach
• 250 gr Rice flour+50 gr Tapioca starch-combine
• 250 ml Water/thin Coconut milk, 1 Egg white
• 3 young Kaffir lime leaves-thinly sliced (optional)
• Frying oil

Grind into a paste:

• 2 Garlic cloves, 2 tsp Salt, 1½ cm Turmeric
• 2 tsp Coriander, ½ tsp Sugar, 5 Candlenuts
• 1½ gr Lesser galangal (optional)

Directions

• Wash & then drain the amaranth greens/spinach; set it aside. Combine spices paste with egg & water/thin coconut milk. Add this mixture into the flour, little by little, stir until the batter smooth (no lumps). The batter should be thick enough (not too watery).
• Heat plenty of cooking oil in a wok/pan over medium heat. Reduce the heat & then dip some amaranth leaf/spinach into the batter, one at a time, until both side are slightly covered. Lift from the batter & then put it into hot oil. Leave enough space between each leaf as they will stick together.
• Fry amaranth/spinach until it is stiff & then flip it over. Fry until it's crispy & golden in colour. Remove from the oil & drain on a paper towel. Repeat the procedure for the rest of amaranth greens/spinach. Arrange the chips vertically in a deep baking pan lined with parchment paper. Let it stand until it cool down.
• Optional step: Preheat oven to 130° C & turn on the upper & lower heat. Place the oven rack in the middle shelf. Put baking pan into the oven & bake the chips, still in vertical position for 30-35 minutes. This procedure will make the chips crispier & not too oily. Remove it from the oven & let it stand until it cool down completely.
• Store the chips in an airtight container.

Sayur Bayam Bening (Clear Amaranth Greens/Spinach Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

• 250 gr Bayam-petik, 2 st Kaldu bubuk, 2 Daun salam
• 1 Jagung manis-sisir, ½ Labu siam-potong, 800 ml Air
• 30 gr Temu kunci & 1 cm Lengkuas-geprek 2 st Gula
• 5 Bawang merah & 1 Bawang putih-iris tipis
• 1 st Garam, ½ st Lada bubuk

 

Cara membuat

• Rebus air, kaldu, bawang merah, bawang putih & bumbu2 sampai mendidih & aroma menyatu.
• Masukkan labu & jagung, masak hingga matang. Beri bayam, masak hingga layu (± 3 menit).

 

Ingredients

• 250 gr Amaranth greens/Spinach, ½ tsp ground Pepper
• 800 ml Water, 1 Sweet corn-shaved, ½ Chayote-sliced
• 1 tsp Salt, 30 gr Fingerroot & 1 cm Galangal-bruised
• 1 Garlic clove & 5 Shallots-thinly sliced, 2 Bay leaves
• 2 tsp Broth powder, 2 tsp Sugar

 

Directions

• Wash amaranth greens/spinach; drain. Take leaves & young stems; set it aside.
• Boil water with broth, shallots, garlic, spices & seasoning. Bring it to a simmer; cook until the flavor blended.
• Add in chayote & corn kernels; cook until they are soften. Put in amaranth green/spinach; cook until the leaves just wilts & then take off the heat (~ 3 minutes).

Sayap Ayam Pedas Saus Sriracha (Sriracha Hot Chicken Wings)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1¼ kg Sayap ayam, 2 sm Baking powder, 2½ sm Madu
• 2 st Garam, 1½ st Ketumbar bubuk, 1½ sm Saus soya
• 1 st Cuka beras, 60 gr Mentega, 3 sm Air jeruk nipis
• 100 ml Saus Sriracha Thai, ½ st Bawang putih bubuk

Cara membuat

• Lumuri sayap ayam dng 2 sm air nipis, diamkan 20 mnt. Keringkan ayam dng kertas penyerap cairan. Taburi & aduk rata dng bak.pwd, garam & 1 st ketumbar bbk. Mskkan ayam ke kulkas tanpa ditutup selama 2 jam.
• Saus: Lelehkan mentega dng api kecil. Mskkan saus sriracha, madu, saus soya, ½ st ketumbar bbk, baw.pth bbk, 1 sm air lemon & cuka, aduk2 hingga mendidih. Angkat & sisihkan.
• Pilihan cara memanggang:
• Dng panggangan menggunakan arang: Panaskan arang di alat panggangan besar bertutup. Posisikan arang di salah satu sisinya saja. Setlh arang siap/berwarna abu2, ltkkan rak kawat utk memanggangnya. Tutup panggangan & panaskan selama 5 mnt (sampai panas sedang-tinggi). Minyaki permukaan rak kawat kmd ltkkan sayap di atas rak tsb pd bagian yg tdk ada arangnya (jangan langsung di atas arang). Tutup panggangan & panggang sampai kulit ayam kecoklatan & crispy (30-40 mnt). Ulasi seluruh permukaan ayam dng saus, tutup & panggang lagi selama 5-10 mnt (sampai saus menyerap & mengering). Panaskan sisa saus g ada utk campuran ayam setelah matang nanti
• Dng alat panggang gas/listrik: panggang di suhu ± 190° C. Selanjutnya lihat cara di atas.
• Dng oven: Pnskan oven 225° C dng api atas. Ltkkan rak oven di posisi paling bwh. Taruh baking sheet/loyang di bwh rak oven utk menampung cairan yg menetes sewkt memanggang. Ulas ayam tipis2 dng saus. Panggang ayam ± 30 mnt (sampai kecoklatan). Ulasi ayam menyeluruh dng saus. Balik posisi ayam, panggang dng suhu 250° C sampai saus menyerap & mengering. Angkat ayam, sisihkan. Campur sisa cairan yg menetes dng sisa saus & masak sebentar.
• Ltkkan ayam di wadah bsr, tuangi sisa saus kmd aduk rata. Ltkkan di piring saji & sajikan segera.

Ingredients

• 1¼ kg Chicken wings, 2 tsp Salt, 2 tbsp Baking powder
• 3 tbsp Lime juice, 1½ tbsp Soy sauce, 2½ tbsp Honey
• 100 ml Thai Sriracha sauce, 1½ tsp ground Coriander
• 1 tsp Rice vinegar, ½ tsp Garlic powder, 60 gr Butter

Directions

• Rub the chicken wings with 2 tbsp of lime juice; let it stand for 20 mins. Pat the chicken dry with paper towels; then sprinkle with bak.pwd, salt & 1 tsp of coriander. Tossing to coat evenly; refrigerate uncovered for 2 hours.
• Sauce: Melt butter over low heat. Whisk in sriracha sauce, honey, soy sauce, ½ tsp of coriander, garlic, 1 tbsp of lime juice & vinegar until bubbly. Remove from the heat; set aside.
• Grilling method choices:
• Heat the coals in a pile to one side of the grill/charcoal grate. After the coals have turned Gray, set cooking grate in place. Cover & allow preheating for 5 minutes (medium high heat). Oil the grilling grate. Place the chicken wings over the cool side of the grill (not over the coals); cover & cook until skins are crisp & browned (30-40 minutes). Brush wings all over with the sauce, cover & continue to grill for 5-10 minutes (until the sauce bakes in). Heat remaining sauce to mix with grilled chicken later on.
• On a gas grill, go for a temperature around 190° C. See above for the next procedure.
• Over upper flame, preheat oven to 225° C. Place the oven rack in the bottom side. Put a baking sheet below the rack to accommodate the drippings from roasting procedure. Brush the wings lightly with the sauce. Roast the wings for ~ 30 minutes (until golden brown). Brush the wings all over with the sauce. Turn the chicken over & grill again at 250° C until the sauce bakes in. Remove from the oven. Heat the remaining sauce; stir in the drippings from roasting & cook until bubbly.
• Place the chicken wings into a large container; pour remaining sauce over the wings & toss to coat evenly. Transfer the chicken wings to a platter & serve immediately.

Adapted from Joshua Bousel recipe, with some personal modification.

Buttermilk Fried Chicken

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong2, 2 st Tarragon, 200 gr Terigu, Garam
• 2 st Thyme, ½ st Bawang putih bubuk, 1 st Cabai bubuk
• 2 st Lada, 2 Bawang putih & 3 Bawang merah-haluskan
• 400 ml Buttermilk/Krim asam, 2 st Peterseli cincang
• 1½ st Paprika manis bubuk, ½ st Ketumbar bubuk
• Minyak sayur/canola

Cara membuat

• Rendam ayam selama 5-8 jam di campuran buttermilk, baw.mrh & baw.pth hls, ½ st cabai bbk, garam secukupnya, 1 st dari masing2 peterseli, tarragon, thyme, paprika & lada. Angkat ayam dari rendaman. Lumuri dng 1 st dari masing2 peterseli, tarragon & thyme.
• Campur terigu dng 1½ st garam, 1 st lada & ½ st dari masing2 cabai bbk, baw.pth bbk, ketumbar bbk, & paprika bbk. Lapisi ayam dng tepung berbumbu.
• Pnskan minyak yg banyak (hingga ayam terendam) di wajan dng api sedang. Mskkan ayam, goreng 15-18 mnt (sampai kecokelatan). Balik ayam sesekali. Angkat & tiriskan.

Ingredients

• 1 Whole Chicken-cut into pieces, ½ tsp ground Coriander
• 2 tsp chopped Parsley, 1½ tsp sweet Paprika powder, Salt
• 2 tsp Tarragon, ½ tsp Garlic powder, Vegetable/Canola oil
• 1 tsp Cayenne pepper, 2 tsp Thyme, 2 tsp ground Pepper
• 400 ml Buttermilk/Sour cream, 200 Flour
• 2 Garlic cloves & 3 Shallots-grind

Directions

• Soak chicken for 5-8 hours in buttermilk with ground garlic+shallots, ½ tsp of cayenne pepper, 1 tsp of each parsley, taragon, thyme, paprika, pepper & enough salt. Remove the chicken from the mixture. Rub them with 1 tsp of each parsley, tarragon & thyme
• Mix the flour with 1½ tsp of salt, 1 tsp of pepper, ½ tsp of each cayenne pepper, coriander, garlic pwd & paprika pwd. Coat the chicken pieces with seasoned flour.
• Heat lots of oil in a large skillet over medium heat. Deep fry the chicken for 15-18 minutes (until golden brown). Turn the chicken over once in a while. Remove chicken & drain on paper towels.

Mie & Keju Schotel (Noodle & Cheese Casserole)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Mie, 3 sm Terigu, 2 sm Mentega+ekstra, 1 st Gula
• 200 gr Ayam+5 Daging asap+75 gr Jamur champignon-iris2
• 150 ml Krim+150 ml Susu, 1 st Cabai bubuk, 2 Daun salam
• 2 st Pala bubuk, 2 st Garam, 2 sm Olive oil, 4 Telur-kocok
  
• 200 gr Cream cheese, 3 sm Keju serut, ½ st Kaldu bubuk
• 100 gr Bawang bombay-iris2, 2 Bawang putih-haluskan
• 2 st Lada bubuk, 2 sm Tomat pasta, 2 st saus Mustar
• Panir & Air secukupnya

 

Cara membuat

• Panaskan oven 190° C. Tumis bawang putih & bombay dengan olive oil di api sedang. Beri 2 sm mentega, salam, ayam, daging asap, jamur. Masak hingga ayam & jamur berubah warna. Masukkan terigu ke tumisan, aduk rata. Kecilkan api, tuangi krim+susu sambil diaduk. Beri mustar, tomat pasta, bumbu2 & keju. Masak sampai keju larut & aroma menyatu. Angkat, buang salam. Biarkan hingga adonan suam2 kuku, beri telur, aduk.
• Oles loyang dengan mentega, taburi panir. Rebus mie di air mendidih sampai ¾ matang. Angkat & tiriskan. Masukkan mie ke adonan, aduk rata.
• Tuang adonan ke loyang sampai ¾ tingginya, tekan2 agar padat. Panggang 15 menit. Ulas atasnya tipis2 dengan mentega, taburi keju serut & panir, panggang lagi ± 10 menit (sampai kecokelatan).

 

Ingredients

• 250 gr Noodle, 1 tsp Sugar, 2 Bay leaves, 2 tbsp Butter+extra
• 5 pcs Smoked beef & 100 gr Onion-sliced, 2 Garlic cloves-grind
• 200 gr Chicken fillet & 75 gr Champignon-sliced, 2 tsp Mustard
• 150 ml Cream+150 ml Milk, 2 tsp ground Nutmeg, 3 tbsp Flour
• 2 tbsp Tomato paste, 1 tsp Cayenne pepper powder, 2 tsp Salt
• 3 tbsp shredded Cheese, 200 gr Cream cheese, 2 tbsp Olive oil
• 4 Eggs-beaten, 2 tsp ground Pepper, ½ tsp Broth powder
• enough Water & Breadcrumbs

 

Directions

• Preheat the oven to 190° C. Sauté garlic & onion with olive oil over medium heat. Add in 2 tbsp of butter, bay leaves, chicken, smoked beef & champignon. Cook until the chicken-champignon color changed; stir in the flour. Reduce the heat to low, stir in cream+milk. Add in mustard, tomato paste, seasoning & cream cheese. Stir until the cheese dissolved & the flavor blended. Remove from the heat & discard bay leaves. Let it stand until the batter Luke warm & then stir in eggs.
• Grease a casserole dish & sprinkle with some breadcrumbs. Cook the noodle in boiling water until ¾ cooked & then drain it. Combine noodle with the batter well.
• Place the batter into the dish until ¾ full; press to compact. Bake for 15 minutes. Spread the top lightly with butter then sprinkle with shredded cheese & breadcrumbs. Bake for ~ 10 minutes (until golden brown).

Red Velvet Cake

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Terigu, 6 gr Coklat bubuk, 1 st Baking soda
• 50 gr Mentega-suhu ruang, 1 st Vanili, 1 st Garam
• 3 Telur-pisah, 350 gr Gula, 250 ml Minyak sayur
• ½ st Baking powder, 100 ml Kopi hitam panas
• 230 ml Buttermilk-suhu ruang, 1 st Cuka
• Pewarna merah secukupnya

Frosting Cream: 

• 200 gr Keju mascarpone, ¾ st Kulit lemon parut
• 265 gr Krim kocok dingin, 200 gr Cream cheese
• ¾ st Vanili, 105 gr Gula bubuk

Ide utk Hiasan:

• Walnut & 4 sm Kelapa parut+Pewarna+1 st Gula bubuk
• atau Pistachio-cincang & Coklat bubuk

 

Cara membuat

• Panaskan oven 170° C. Campur terigu, bak.soda, bak.powder, coklat & garam, kmd sisihkan.
• Kocok kaku putih telur, sisihkan. Kocok mentega & gula ± 1 mnt. Mskkan minyak, kng telur, buttermilk, vanili & pewarna; aduk dng spatula. Beri kopi & cuka, kocok dng mixer kec. sedang ± 1 mnt. Tuang campuran terigu dng disaring sedikit2, kocok setlh tiap penambahan dng kec. rendah sampai adonan menyatu. Mskkan adonan putih telur, aduk melipat searah dng spatula.
• Minyaki 2-3 bh loyang uk. 20-23 cm lalu alasi dasarnya dng kertas perkamen. Tuang adonan sama banyak ke dlm masing2 loyang. Ltkkan loyang di rak tengah oven, panggang 35-45 mnt, sampai tepi cake menjauh dari tepi loyang & tusuk gigi yg ditusukkan di cake bersih saat diangkat (jangan terlalu lama, cake akan meneruskan memasak dlm proses pendinginan).
• Ltkkan loyang di rak kawat sampai suam2 kuku. Jelujuri melingkar di tepi cake dlm loyang dng sisi tumpul pisau agar cake terlepas dari perlekatannya. Keluarkan cake, biarkan hingga dingin.
• Frosting cream cheese: Dinginkan pengocok mixer di kulkas dulu selama beberapa menit sebelum digunakan. Mixer krim & 25 gr gula bubuk sampai kaku, sisihkan. Kocok cream cheese & mascarpone sampai lembut. Beri vanili, parutan klt lemon & sisa gula bubuk, kocok sampai lembut. Mskkan krim kocok, aduk rata dng gerakan melipat2 sampai cukup kaku utk dijadikan pelapis.
• Hiasan kelapa: Sangrai kelapa sampai kecoklatan, aduk dng gula & pewarna. Angkat, dinginkan.
• Penyelesaian: Ltkkan cake I terbalik di tengah2 piring saji. Pakai spatula, semir permukaan cake dng frosting. Letakkan cake ke II di atasnya, ulangi prosedur utk cake ke III (bila membuatnya jadi 3 cake). Semir frosting menutup seluruh permukaan cake dng sempurna. Hias bntk bunga2/bintang dari frosting dng piping bag, kmd beri walnut panggang/pistachio & taburi kelapa parut/cokelat bubuk

 

Ingredients

• 300 gr Cake flour, ½ tsp Baking powder, 1 tsp Vanilla extract
• 250 ml Vegetable oil, 100 ml hot Coffee, 1 tsp Baking soda
• 1 tsp White vinegar, 350 gr Sugar, Red colouring, 1 tsp Salt
• 50 gr Butter & 230 ml Buttermilk-room temperature
• 6 gr unsweetened Cocoa powder, 3 Eggs-separated

Cream cheese frosting:

• 200 gr Cream cheese, 265 ml cold Whipping cream
• 200 gr Mascarpone cheese, ¾ tsp Vanilla extract
• 105 gr Icing sugar, ¾ tsp Lemon zest

Garnish Ideas:

• 4 tbsp grated Coconut+1 tsp Icing sugar+Red colouring & Caramelised roast Walnuts
• or chopped Pistachio & Chocolate powder

 

Directions

• Preheat oven to 160° C. Whisk the flour, baking soda, baking powder, cocoa & salt; set it aside.
• Beat egg whites on high speed until fluffy peaks form; set aside. Beat the butter & sugar for ~ 1 min. Add in veg. oil, yolks, buttermilk, vanilla & food colouring; stir it with spatula. Mix in the coffee & vinegar; beat on medium speed for 1 min. Gradually sieve the flour mixture over the batter, beat after each addition on low speed just until combined. With a spatula, gently fold the egg white mixture in one direction, just until blended (don’t fold it too long).
• Grease 2-3 cake pans (20-23 cm) & line the bottom with parchment paper. Divide the batter evenly among the pans. Bake in the middle rack for 35-45 minutes, until the cake pulls away from the side of the pans & a toothpick inserted in the center of cakes comes out clean (don`t over bake, cake will continue to cook as it cools).
• Place the pans on a wire rack until they becomes lukewarm. Run a blunt side of a knife or an offset spatula between the edge of the cake & the pan to loosen the cake from the pan. Remove cakes from the pans & let them cool completely.
• Cream cheese frosting: Chill the mixer beater in the fridge for a few minutes before using it. Whip the cream & 25 gr of icing sugar with mixer to stiff peaks; set aside. Beat cream cheese & mascarpone until smooth. Add in the vanilla, lemon zest & the rest of icing sugar; beat until smooth. Fold in whipped cream until the frosting is thick enough to spread.
• Coconut garnish: Roast grated coconut until light brown in a pan. Sprinkle some red color & icing sugar; stir to combine & then remove from the heat. Let grated coconut to cool down.
• To assemble the cake: Place first cake layer in the middle of a serving platter, bottom side up. Using a palette knife/offset spatula spread the frosting over the top of the cake evenly. Top with the second cake layer; continue to frost & stack the other cake layers (if you’ve made 3 cakes). Spread the remaining frosting to cover the entire cake. Pipe rosettes/stars on top side & garnish with roasted walnuts/chopped pistachio & roasted coconut/chocolate powder.