Horlick lapis - by Leong Shook Khum

Horlick lapis
Recipe 1 (original version)

240 grams of plain flour
200 grams of Horlicks
180 grams of castor sugar or brown sugar (sugar reduced) (I used 120 gms only)
385 grams of butter (I used 350 gms)
10 whole eggs
1 can of condensed milk (about 380-400 gram)(I used 200 gms only)

Recipe 2 (healthier version)
200 grams of plain flour
200 grams of Horlicks
100 grams of castor sugar or brown sugar (sugar reduced)
350 grams of butter
8 whole eggs
1 can of condensed milk (about 380-400 gram)
Others

A ladle
One fondant icing smoother

STEPS OF PREPARATION

Preheat the oven to 200 degree Celsius.
Grease a 9” x 9” square tin.
Cream the butter and sugar until light and pale. Add in one egg at a time and ensure that the egg and butter mixture are well mixed.

Add in the condensed milk, use the machines to slightly stir it. Sift in flour and Horlicks and stir until well mixed.

Heat the greased baking tin for about 1 minutes and turn the oven to top grill mode. Put 2 ladles of batter in the tin and ensure that it is equally distributed in the tin. Bake for 5-6 minutes until the surface start to turn brownish. Take out and use the fondant icing smoother to roughly press again the cake (to ensure that it is flat). If you note of some bubbling, use a toothpick to poke the hole and let the trapped air escape.

Put another 2 ladles of batter, bake until brown and press it slightly. Repeat the same procedures until all the batters are finished. After all the batter have finished, for the last layer, reduce the oven to 160 degree Celsius and resume to the “top heat and bottom heat” mode, bake for additional 10-15 minutes. Cooled completely before cutting. Keep in refrigerator for up to at least 2 weeks.