Kue Sarang Semut Karamel (Caramel Honeycomb Cake)

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

Bahan

• 180 gr Terigu+20 gr Maizena, 6 Telur, 1 st Air nipis

• 150 gr Margarin+50 gr Mentega, 1 st Baking powder

• 150 ml Susu kental manis, 6 Daun jeruk, 2 Pandan

• 400 gr Gula, ½ st Garam, ¾ st Kayu manis bubuk

• 1 st Soda kue, 450 ml Air panas, 1 st Vanili

Cara membuat

• Karamel: Masak gula dng api kcl hingga leleh & kecoklatan (jangan gosong). Hati2 tuangi air panas sedikit2, aduk sampai gula larut. Mskkan daun jeruk & pandan, masak hingga wangi. Matikan api, beri campuran margarin+mentega, aduk2lah sampai cair. Biarkan sirup karamel hingga dingin.

• Panaskan oven & loyang bulat ukuran 22 cm atau loyang panggang/pyrex persegi 20X23 cm dng api atas bawah 160°C. Ltkkan rak oven di posisi kedua dari bawah.

• Kocok telur dng whisk hingga menyatu saja, mskkan vanilli, ky mns & garam, aduk. Beri skm, bak.powder & air nipis, aduk pelan2. Tuangi sirup, beri campuran tepung, aduk searah hingga adonan halus. Campur soda kue dng sedikit air kmd mskkan ke adonan, aduk rata.

• Letakkan sebuah rak kawat berkaki di dlm loyang besar lain yg sdh diisi dng ± 2-3 cm air. Keluarkan loyang yg sdh dipanaskan dari oven, minyaki/oles dng margarin loyang tsb. Saring masuk adonan ke loyang panas lalu ltkkan loyang di atas rak kawat. Mskkan semua ke oven. Panggang dng pintu oven sedikit terbuka selama 10 mnt. Rapatkan pintu, panggang lagi 20 mnt. Matikan api atas, letakkan loyang adonan di rak oven & keluarkan rak kawat+loyang berisi air dari oven. Panggang selama 25-30 mnt. Keluarkan, letakkan loyang terbalik diatas rak kawat & biarkan sampai mencapai suhu ruang.

Ingredients

• 180 gr Flour+20 gr Corn starch, 2 Pandan leaves, 6 Eggs

• 1 tsp Lime juice, 1 tsp Baking soda, 1 tsp Vanilla extract

• 150 ml sweet Condensed milk, 400 gr Sugar, ½ tsp Salt

• 150 gr Margarine+50 gr Butter, ¾ tsp Cinnamon powder

• 450 ml hot water, 6 Kaffir lime leaves, 1 tsp Baking powder

Directions

• Caramel: Heat sugar over low heat until it melt & brownish (don`t burn them). Pour in water a little at a time; stir until the sugar dissolve. Add in pandan & lime leaves; cook until fragrant. Turn off the heat; stir in margarine+butter until it melted. Allow the caramel syrup to cool down completely.

• Preheat oven & a 22 cm round tube pan or 20x23 cm square baking pan/Pyrex mold to 160°C over bottom & upper heat. Place the oven rack to the lower third of the oven.

• Whisk eggs just to homogenize the whites & yolks. Stir in vanilla extract, cinnamon & salt. Add in condensed milk, bak.pwd & lime juice; stir slowly. Pour in the syrup & then stir in the flour mixture. Stir slowly in one direction until smooth. Mix baking soda with a little water, then pour it into the batter; stir to combine it well.

• Place a baking rack in a larger roasting pan filled with ~ 2-3 cm water. Remove baking pan from the oven & grease it. Strain the batter into the hot pan. Place the batter pan on baking rack. Put all into the oven & bake the cake with the oven door slightly open for ~ 10 min. Close the oven door up; bake for 20 min. Turn the upper heat off; place baking pan on the oven rack & take the baking rack+watered roasting pan out. Bake for 25-30 min. Remove the pan; put it upside down in a wire cooling rack; let it cool to room temperature.

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