Bebinca Layered Goan Cake Recipes

BEBINCA - LAYERED GOAN CAKE RECIPE

Steps:

• In a mixing bowl stir in the coconut milk and sugar. Whisk well until the sugar is completely dissolved.
• Separate the eggs and place the yolks into a mixing bowl. Whisk them and then slowly pour and whisk the yolks into the coconut milk sugar mixture.
• Sieve your flour into the coconut milk batter and add the grated nutmeg and cardamom powder as well.
• Whisk the whole content to a smooth crepes like batter consistency without lumps.
• Grab a square or round pan (I prefer square, size of 9.5 inch length x 5 inch breadth and 2 inch deep) and add 1 tablespoon of clarified butter. Place it into the oven for a minute so that the clarified butter melts. Take out and pour about 2 - 2 1/2 ladles into the pan. Allow it to spread evenly.
• Place into the oven and select the grill mode (not all-round heat but the heat from top to down) and allow it to cook for 18 minutes or until you can see the top all brown and hard. Your oven might require more or less time so keep an eye on it!
• Take it out again and spread 1/2 Tablespoon clarified butter all over the last layer. Then again pour in 2 - 2 1/2 ladles full of batter and keep under the grill in the oven until it gets dark and hard (about 18 minutes).
• Repeat the 1/2 Tablespoon clarified butter and 2 1/2 ladles of batter each time until you have used all the batter. You should be having 5-6 layers at the end.
• Remember to keep an eye on your cake so that it doesn't over cook or under cook!
• Once the last layer has cooked add 1/2 Tablespoon of clarified butter and let it cool.
• Once cooled, carefully detach the borders of the cake from the mold with a knife and topple the cake carefully over.
• To serve cut thin slices and enjoy.