Lapis Surabaya

Lapis Surabaya

by Fatmah Bahalwan

Bahan untuk setiap lapis:

10 btr kuning telur
100 gr gula pasir
125 gr mentega, kocok hingga mengembang dan pucat
50 gr tepung terigu
1 sdm coklat pasta untuk adonan coklat
Selai strawberry

 Cara membuat:

  1. Kocok telur dan gula hingga kental, matikan mixer.
  2. Masukkan mentega kocok, aduk rata. Masukkan tepung terigu. Aduk rata.
  3. Tuang kedalam loyang tipis 22x22x4 cm yang sudah dioles margarine dan dialasi kertas roti. Oven 20 menit, suhu 180 derajat Celsius hingga matang.
  4. Buat 3 lapis adonan. Untuk adonan coklat, tambahkan 1 sdm coklat pasta, aduk rata.
  5. Ambil satu lapis cake kuning, olesi dengan selai, tumpuk dengan cake cokelat. Olesi selai, tumpuk dengan cake kuning. Potong rapikan pinggiran cake.

 

About the author  ⁄ NCC Indonesia

147 Comments

  • Reply
    Maharani
    March 25, 2015

    terimakasih resep dan tips nya Bu Fat.. sangat berguna, Saya seringkali membuat cake tetapi hasilnya kadang bagus kadang bantat … terlebih lapsur sering bantat kalau pakai metode kocok mentega… sedih jadinya…. Ibu..kapankah ada kelas cake dasar ? apakah ada dalam waktu dekat ini (April) ? saya ingin sekali bisa mengikuti kelas tersebut. kebetulan saya akan berkunjung ke jakarta April… apakah ncc buka private class? salam…

    • Reply
      NCC Indonesia Author
      April 13, 2015

      Kelas Cake Dasar in syaa Allah selalu ada tiap bulan. Silakan ibu hubungi [email protected] jika ingin mengatur kelas privat.

    • Reply
      Nikma
      November 12, 2021

      Bu fatma, mau tanya kalo misal buat adonan untuk loyanh 10×30 pakai brp telur ya.. Terimakasih

  • Reply
    Nanda
    May 15, 2015

    Bu mohon pencerahannya, kenapa kadang Lapis Surabaya saya masih berjeli dibawahnya? Pdhl semua langkah sudah dijalankan dengan benar. Yang ingin saya tanyakan:
    1. Berapa lamakah pengocokan mentega?
    2. Bolehkah kita letakan di rak oven bagian bawah?

    Terima kasih atas perhatiannya Ibu

    • Reply
      NCC Indonesia Author
      July 19, 2015

      Biasanya jeli itu mentega yang kurang tercampur rata. Ketika mengaduk, mata memang harus cukup awas, karena warna mentega sama dengan warna adonan telur. Aduk hingga adonan halus merata, tidak ada perbedaan tekstur ataupun lubang udara yang besar-besar.

      Mentega dikocok hingga lembut sekali, kurang lebih 15 menit.

      Sebaiknya di rak tengah.

  • Reply
    erna
    August 11, 2015

    Malam bu,sy baru praktekan resep ini,soal rasa,hslnya uenakkkk tenan deh,tp kenapa tinggi kuenya saya tipis sekali yah?semua langkah sudah sy ikuti.untuk pengocokan telurnya apa sy salah yah?cm 5menit,untuk mentega sy 15menit.mohon infonya ya bu,thx

  • Reply
    vshe
    March 8, 2016

    Bu saya ingin mengikuti kursus bikin kue dasar ncc sekali2 adain acara di kota tasikmalaya dong bu ^^

  • Reply
    Ellia
    March 28, 2016

    selamat siang bu..
    mau Tanya .. ukuran standard kue jadinya tuh per layer kira2 berapa cm ya bu? saya sudah coba resepnya.. hasilnya ok.. cuma kuenya ngak tinggi.. saya pakai Loyang bulat ukuran 24cm, dan saya pakai 1 1/2X dari resep asli.. tapi hasilnya sewaktu masih dipanggang sih naik sampai 4cm ya.. tapi pas saya mau décor hasil total 3 tumpuk hanya sekitar 7cm.. padahal ngarepnya supaya bisa total 10cm (harapan per layernya sekitar 3cm-an).
    Apakah harus nambah kuning telur spt. yang sudah dibahas sebelumnya? apakah tambah telur bisa nambah tingginya bu?
    karna rencanya kue ini mau saya décor lapis fondant dan biasanya acuan saya kue tingginya 10cm supaya decornya lebih bisa luas.. 🙂
    mohon sarannya ya bu.. Terima kasih banyak..

    • Reply
      Regina
      January 22, 2020

      Bantu jawab ya. Coba bikinnya 2 resep. Hasilnya bagus dan tingginya sesuai yg diharapkan

  • Reply
    risa
    March 29, 2016

    Mau tanya bu,saya besok dapat pesenan lapsur yang enak,saya mau bikin 2 lapis saja(20 telor)
    kalau d taruh loyang 22×22 apa bisa tinggi

    • Reply
      NCC Indonesia Author
      May 12, 2016

      Tiap lapisnya tidak tinggi bu. Buat 1,5 resep kalau ingin lebih tinggi.

  • Reply
    henny
    September 23, 2016

    Assalamualaikum bu fatmah… mohon pencerahannya bu.. saya pernah bikin lapis surabaya tapi ketika dipotong lapisannya lepas-lepas.. itu kenapa ya bu? Terimakasih sebelumnya ibu…

  • Reply
    January 30, 2017

    Assalamualaikum wr wb….

    Bu fatma yang baik. Sy mw bertanya. Sy di rumh punya oven yg apinya atas dan bawah. Yg menggunakan tabung gas biasa. Kira2 untuk memanggang kue lapis surabaya memakai api yg mana dan brp mnit wktunya, dan maaf sblumnya bu, bila memanggang bolu gulung memakai api yg mna juga bu.. trima kasih..

    Wassalamualaikum wr wb?.

  • Reply
    luviana
    September 26, 2017

    sudah saya praktekkan dan hasilnya uenaak sekali, empuk dan bikin ketagihan gak bisa berhenti makan kalo gak inget berapa banyak kolesterol yang masuk mulut hehehe..barokallah bu atas resep-resepnya yang anti gagal..

  • Reply
    January 26, 2020

    Makanan yang menggoda… Bisa coba buat nanti

  • Reply
    apfia
    March 3, 2021

    Bu Fatmah, ijin tanya ya Bu..
    sy suka grogi waktu nyampur adonan telur yg sdh dikocok dg mentega kocok …
    waktu penyampuran gn tdk boleh overmix juga kan ya bu? nah smp sebatas apa kita tahu bhw kita sdh overmix ya Bu?

    lalu ngaduknya apakah boleh dg aduk balik cepat atau harus pelan2?

    terima kasih ya Bu Fatmah… i am your fan .

    kmrn sempat cb donat kentangnya..muantappp buuu..uenakkk bangettt,empuk, jd resep andalan..terima kasih ya Bu Fatmah..sehat selalu

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