Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup tempeh flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1/4 cup chocolate hazelnut spread
- 1/4 cup chopped hazelnuts
Special equipment needed:
- 8-inch square baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a mixing bowl, combine all-purpose flour, tempeh flour, sugar, salt, baking powder, and baking soda.
3. In another mixing bowl, beat vegetable oil and eggs until well combined.
4. Add milk to the egg mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Pour half of the batter into the prepared baking pan.
7. Spread chocolate hazelnut spread evenly over the batter.
8. Sprinkle chopped hazelnuts over the chocolate hazelnut spread.
9. Pour the remaining batter over the hazelnuts.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before removing it from the pan.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 3g
Cholesterol: 45mg
Sodium: 270mg
Total carbohydrate: 34g
Dietary fiber: 2g
Total sugars: 18g
Protein: 6g
Substitutions for ingredients:
- Tempeh flour can be substituted with all-purpose flour.
- Chocolate hazelnut spread can be substituted with any chocolate spread or Nutella.
- Hazelnuts can be substituted with any nuts of your choice.
Variations:
- Add 1 tsp of vanilla extract to the batter for extra flavor.
- Substitute the chocolate hazelnut spread with peanut butter for a different flavor.
- Add 1/4 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Make sure to grease the baking pan well to prevent the cake from sticking.
- Use an electric mixer to make the batter smooth and well combined.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with chopped hazelnuts or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too wet, add more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake.
Food history:
Roti Lapis is a popular Indonesian layered cake that is often served during special occasions.
Flavor profiles:
The cake has a rich chocolate and hazelnut flavor with a nutty crunch from the chopped hazelnuts.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Taste: Rich, Nutty, Sweet, Chocolatey