Layered Cake & Caramel Pudding (Kek Puding Karamel)

 This cake has been very popular in the net for quite some time. My first trial was here but it was a plain version. I've been waiting for the right opportunity to try the colorful version and today I made it for a friend's prayer gathering. However, my marble version is batik style instead of the famous stripe.

By: Roz@HomeKreation
Source: Hana (tq to all contributors & original recipe owner)
Translated into English by HomeKreation
Size: 8.5"-9" round
(A) Caramel
2 tbsp Sugar
- Sprinkle sugar into the baking tin & heat up above small fire until melt & golden in color.
- Keep aside until harden.

(B) Pudding Layer
1 tin (400ml) Evaporated Milk
3 sb Sugar
1 st Vanilla Essence
2 Eggs
3 Egg Yolks
1tsp Custard Flour
- Mix all ingredients slowly (do not beat) & strain onto the caramel.
- Keep aside while waiting for the next layer preparation.

(C) Merinque
6 Egg Whites
70g Castor Sugar
1 tsp Krim of Tartar
- Whisk until fluffy & form meringue.

(D) Cake Layer
140g Flour*
1 tsp Baking Powder* (* sift)
70g Castor Sugar
3 Egg Yolks
130ml Water
50ml Oil
- Mix all ingredients with spoon or whisker.
- Mix in the meringue well.
- Divide into few portion for different colors.
- Spoon onto the pudding layer alternate colors (should float).
- Bake in water bath at 170C (bottom heat) for 50 min + another 30 min (bottom+top heat).
- Rest 30 min before unmoulding it.
- Serve chilled.

 Just drop a spoon of each color alternately  & swirl for marble effect.

BAHASA MALAYSIA VERSION
Hari ni Along pepagi lah dah buat kek ni untuk di bawa ke khenduri doa selamat kawan. Kek ni memang popular tapi Along buat dulu cuma yg kosong tak berwarna - boleh tengok kat sini - lama dulu dah tahun 2009. Kali ni baru berkesempatan mencuba versi marble. Along buat style batik jer, sudukan & tompok2an warna berselang-seli.

By: AlongRoz@HomeKreation
Source: Hana (tq kpd kesemua penyumbang resepi ni ya... boleh tengok link kat blog Hana)
Resipi di taip semula untuk mudah rujuk sendiri
Saiz: 8.5"-9" round
(A) Gula Hangus
2 sb Gula
- Tabur gula dlm loyang & masak atas api perlahan sehingga gula hancur & berwarna perang.
- Ketepikan sehingga gula mengeras.

(B) Lapisan Puding
1 tin (400ml) Susu Cair
3 sb Gula
1 st Esen Vanilla 
2 bj Telur
3 bj Kuning Telur
1 st Tepung Kastad (Along tambah)
- Campurkan kesemua bahan2 perlahan2 supaya tidak berbuih & sehingga sebati.
- Tapiskan ke dalam loyang gula hangus tadi.

(C) Merinque
6 bj Putih Telur
70g Gula Kastor
1 st Krim of Tartar
- Pukul sehingga kembang (meringue).

(D) Lapisan Kek
140g Tepung Gandum*
1 st Baking Powder* (* ayak)
70g Gula Kastor
3 bj Kuning Telur
130ml Air
50ml Minyak
- Campurkan kesemua bahan sehingga sebati dgn senduk (Along guna whisker)
- Campurkan adunan meringue (C) sehingga sebati.
- Bahagikan & warnakan.
- Sudukan adunan berselang-seli warna ke atas lapisan puding tadi (adunan akan terapung).
- Letak loyang kek ke dlm loyang besar yg berisi air panas.
- Bakar 170C suhu bawah selama 50 minit + suhu bawah & atas selama 20 minit.
- Rihatkan 30 minit sebelum di terbalikkan.
- Sejukkan sebelum di hidang.