Learn from us: Recipes Surabaya Layer Cake with Palm Sugar

Palm sugar caramel filing

Ingredients A

• 125 g Palm sugar
• 70 g Glucose syrup

Ingredients B

• 100 g Instant coconut milk
• 1 g Salt

Ingredients C

• 50 g Palmboom^® Cake Margarine

Instructions

• Heat ingredients B until the mixture reaches 80°C
• In a separate saucepan, cook ingredients A until the temperature reaches 118°C
• Gradually pour mixture B into mixture A while stirring continuously until smooth and well combined
• Allow the mixture to cool to approximately 35°C
• Add ingredients C, then blend using a hand blender until smooth, glossy, and evenly emulsified
• Set aside

Surabaya layer cake with palm sugar

(24 x 24 x 4 cm tins – yields 3 cakes)

Ingredients A

• 150 g Whole eggs (approximately 3 eggs)
• 600 g Egg yolks (approximately 36 yolks)
• 150 g Caster sugar
• 150 g Palm sugar
• 24 g Cake emulsifier
• 20 g Gula melaka paste
• 30 g Instant coffee

Ingredients B

• 120 g Medium-protein flour (plain flour)
• 30 g Cornflour
• 30 g Milk powder

Ingredients C

• 225 g Palmboom^® Cake Margarine
• 90 g FILMA^® BOS (Butter Oil Substitute)

Instructions

• Preheat the oven to 170°C and prepare three 24 × 24 × 4 cm cake tins
• Whisk ingredients A until the mixture becomes light, thick, and fluffy
• Add ingredients B and continue whisking until fully combined and smooth
• Gently fold in ingredients C until evenly incorporated, taking care not to deflate the batter
• Divide the batter evenly between the prepared tins
• Bake for 20–25 minutes, or until the cakes are evenly golden and fully cooked
• Allow the cakes to cool completely before assembling
• Spread the palm sugar caramel filing evenly between each cake layer before stacking and serving