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Klapertart Recipe

Written By cut hayatul wardhani on Sunday, 2 August 2015 | 06:00

Klapertart - is a cake with a coconut base material. In Manado, North Sulawesi, Indonesia. snacks are usually sold in cafes and always maintained its quality. One of the cafes in the city has a distinctive klapertart so that not a few local and foreign tourists who bought it for a souvenir.

Although known to be very delicious flavor, but make klapertart not difficult. The raw materials needed are thinly sliced ​​young coconut and boiled. Other ingredients are butter, milk, sugar, flour and eggs are mixed into a dough.

Having beaten until fluffy, young coconut slices included in this batter. To add a delicacy made of dough made from sugar and beaten egg whites using a machine to form a white foam. This dough is used as a top layer klapertart that have been put in place. Not forgetting chunks of walnut kernels, raisins until cheese sprinkled on top and then baked in the oven for about half an hour.

To add delicacy, this klapertart put in the refrigerator before serving. Not only the residents of Manado, klapertart cakes sold this place often purchased local and foreign tourists as souvenirs. Klapertart even sold for 75 thousand dollars big perporsi has also been taken up out of the country such as Singapore and the United States.
Klapertart

Ingredients:


  • 750 ml fresh milk
  • 200 grams sugar
  • 250 ml of fresh liquid cream
  • 125 grams of cornstarch
  • 75 grams of wheat flour
  • 150 grams of margarine
  • 9 egg yolks, beaten off
  • 3 Btr young coconut
  • ¼ tsp cinnamon powder
  • ¼ tsp vanilla essence
  • Topping:
  • 9 egg whites
  • 50 grams of powdered sugar / sugar
  • raisins, soak briefly in warm water
  • chopped walnuts
  • cinnamon powder


HOW TO MAKE KLAPERTART:



  1. Mix liquid fresh cream, cornstarch and flour until well blended. Set aside.
  2. Bring to a boil fresh milk / milk fresh with sugar using a medium heat until boiling. Put mixture of fresh cream, stir the dough quickly until thickened and well blended. Turn off the heat. Enter the margarine and stir well.
  3. Enter the egg yolks little by little and stir well. Add cinnamon powder, vanilla essence and coconut and stir well.
  4. Put into the pan / mold aluminum or heat resistant dish. Oven for 20 minutes at a temperature of 150-160 ° C by means of au bain marrie.
  5. Mixer egg whites and sugar until it becomes menrique / inflate stiff. Put it in a plastic triangle / piping bag.
  6. Spray the dough topping onto the dough which had been half-baked, sprinkle with raisins and chopped walnuts, oven again for 20 minutes until the dough topping to brown. Remove the dough, sprinkle with cinnamon powder. Refrigerate.


NOTES : 

In order klapertart remains soft and is not broken, do it gently and stirring constantly in one direction. Egg clockwise or avoid mortar commute.
After the first burst of fire turn off to prevent the dough is not broken.
The dough is matured in a way klapertart au bain marie. That is, the dough is cured in an oven, but by putting the pan klapertart in a larger pan with a little water. This technique is commonly used to make cakes are soft, the material is much use of the yolk.
To reply scraped coconut, coconut immediately soak with water, so that the color does not change the dark. Drain as to be mixed into the dough.
In order neatly topping of cinnamon powder, cinnamon powder put on top of a small sieve with holes softly. Sprinkle a little just so klappertaart not too bitter.
This cake is most delicious when eaten in cold conditions so it should not be left too long on the outside of the cooler.
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