Klappertart Manado

Name: Klappertart Manado
Yield: 1
Ingredients: 1300.0g Fresh Milk; 200.0g Sugar; 1.0tbsp Vanilla Powder; 200.0g Milk Powder; 100.0g Maizena; 100.0g Medium Protein Flour; 100.0g Knorr Potato Flakes 500g; 100.0g Cake Margarine; 100.0g Buttery Margarine; 10.0pc Yolks (stir roughly); 600.0g Young coconut (scraped); 75.0g Raisins (rum soaked); 150.0g Walnuts; 1.0tbsp Cream of tartar; 100.0g Sugar; 0.5tbsp Vanilla Powder; 25.0g Maizena; 1.0tbsp Coffee; 0.0 14 Mini Cups @ 125 Cc Or Pyrex The Size Of 20x20x5 Cm; 190.0g Egg White; 1.0tbsp Cinnamon Powder

This is a lekker Dutch-Indonesian cake originating from Manado that means coconut cake. The richness of coconut taste will be perfect to enjoy your special day.

...

Make the Klapertaart

Fresh Milk 1300.0 g
Sugar 200.0 g
Vanilla Powder 1.0 tbsp
Milk Powder 200.0 g
Maizena 100.0 g
Medium Protein Flour 100.0 g
Knorr Potato Flakes 500g 100.0 g
Cake Margarine 100.0 g
Buttery Margarine 100.0 g
Yolks (stir roughly) 10.0 pc

Bake the Klapertaart

Young coconut (scraped) 600.0 g
Raisins (rum soaked) 75.0 g
Walnuts 150.0 g
Cream of tartar 1.0 tbsp
Sugar 100.0 g
Vanilla Powder 0.5 tbsp
Maizena 25.0 g
Coffee 1.0 tbsp
14 Mini Cups @ 125 Cc Or Pyrex The Size Of 20x20x5 Cm
Egg White 190.0 g
Cinnamon Powder 1.0 tbsp

Bakery & Pastry

Sides / Snacks

Margarine & Shortening

This is a lekker Dutch-Indonesian cake originating from Manado that means coconut cake. The richness of coconut taste will be perfect to enjoy your special day.

...

Preparation

Make the Klapertaart
- Boil milk, sugar and vanilla powder until they’re slightly bubbled up, meanwhile stir milk powder, Maizena, flour and potato evenly before mixing the two. Keep the mixture in heat until they’re boiled up.
- Turn off the heat, pour margarine and stir them evenly until it warms up. And then stir it with yolks evenly.
Bake the Klapertaart
- Place some of the mixture on the cups/pyrex and sprinkle them with young coconut and raisins, then layer them with the rest of the dough. Sprinkle the top areas with more young coconut and raisins.
- Bake them for 40 minutes on 160° C temperature and then pour eggs, cream of tartar, sugar, vanilla powder, Maizena, walnut, raisins, and cinnamon powder and coffee on top of them.
- Bake them again on top-level oven until they turned brownish.