Saponin Sa Pin Recipe
The sapin sapin (also known as layered star cake or layered chocolate cake), was originally created by nuns at Notre Dame Cathedral in Paris during the 18th century.
The recipe has been passed down through generations since then, but it’s most popular today on Christmas Eve.
It requires several steps, including baking layers of cakes filled with fruit preserves, and assembling them all into one final dessert.
In order to create the perfect sapin sapin, you’ll need a few key elements:
Almond extract (or almond oil)
Baking spray/paper towels
Preheat your oven to 350° Fahrenheit (177° Celsius).
Spray an 8×8-inch pan lightly with nonstick cooking spray.
Line the bottom with parchment paper so that there are no air pockets between the top layer of the cake and the pan.
Spray another piece of parchment with nonstick cooking spray and place over the first sheet.
This will prevent the top from sticking to the sides of the pan.
For each layer of cake, combine 1 cup powdered sugar, egg white, 2 tablespoons almond extract, and ¼ teaspoon salt.
Beat with an electric mixer until fluffy, about 5 minutes.
Add ½ cup chopped almonds, ½ cup unsweetened shredded coconut, and 3 ounces semisweet chocolate chips.
Fold in using a spatula.
Pour the mixture onto the prepared pan and spread evenly.
Place two pieces of waxed paper directly under the cake while it bakes.
Bake for 15 minutes at 350° F (177º C).
Remove from the oven and let cool completely before removing from the pan.
Repeat these steps three times, adding different types of fruits to each layer.
To assemble the cake, line the pan with plastic wrap and cover the entire surface with aluminum foil.
Sprinkle the top of the cake with powdered sugar.
Cover the outside of the pan with four sheets of aluminum foil sprayed with nonstick cooking spray.
Use a torch to caramelize the sugar.
Let sit for 10 seconds, then remove the foil and continue to heat for 30 seconds.
1 large box dark brown Betty Chocolate Cake Mix
2 cups canned pumpkin puree
¾ cup coconut milk
½ teaspoon vanilla extract
1 tablespoon lemon juice
⅓ cup granulated sugar
1 tablespoon corn syrup
½ cup chopped walnuts
2 teaspoons cinnamon
½ cup mini marshmallows
6 ounces semi sweet chocolate chips
4 tablespoons butter
1 tablespoon vegetable shortening
5 tablespoons powdered sugar
1 tablespoon flour
1 tablespoon instant coffee grounds
1 teaspoon water
1 tablespoon almond extract
1 tablespoon coconut milk
1 cup confectioner’s sugar
1 teaspoon cream of tartar
1 teaspoon vanilla
1 cup whipped topping
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Spray an 8 x 8 inch square pan with non-stick cooking spray.
In a medium bowl whisk together the dry cake mix, coconut milk, pumpkin puree, eggs, lemon juice, sugar, corn syrup, and vanilla.
Spread half the batter into the prepared pan.
Top with half of the miniature marshmallows, followed by half of the chopped walnut, half of the melted chocolate chips, and half of the cinnamon.
Continue alternating filling layers, ending with the remaining mini marshmallows, walnuts, chocolate chips, and cinnamon.
Combine the butter, shortening, and vegetable shortening in a small saucepan.
Cook over low heat until softened, stirring occasionally, about 4 minutes.
Transfer to a mixing bowl and add the flour, coffee grounds, and almond extract.
Whisk to combine thoroughly.
Gradually stir in enough ice cold water to form a paste.
Return to the saucepan and bring to a boil, stirring constantly.
Reduce the heat to low and simmer for 2 minutes.
Remove from heat and transfer to a clean container.
Refrigerate until ready to use.
When ready to serve, pour the frosting over the cooled cake.
Garnish with additional confectioners’ sugar.
Cook Time: 45 Minutes
What Is the Origin of the Saponin Sa Pin Recipe?
There isn’t much information available online regarding where the name “saponin” comes from, but we know that the word “sapo” means “to soak,” which makes sense given how long the process takes.
We also know that the word “sa pin” refers to a type of tree native to Thailand called Sapindus saponaria.
However, we don’t have any idea what the words mean together.
How Did the Saporin Sa Pin Recipe Come To Be?
It’s unclear exactly who invented the sapin sapin recipe.
There are many stories floating around about who first came up with the concept.
Some claim that it was a nun named Marie Antoinette Leclercq who brought it to France, while others say that it originated in India.
One story even claims that it was invented by a man named Louis Pasteur, although he died in 1895, nearly 100 years too early!
What Are the Ingredients in a Saponin Sa Pin Recipe?
The primary ingredient in the sapin sapin recipe is the chocolate chip cake mix found in almost every grocery store in America.
Other than that, you’ll find a variety of other ingredients that go into this delicious treat.
For example, you may want to include mini marshmallows, chopped walnuts, and ground cinnamon because they’re traditional flavorings.
You could also try using mini peanut butter cups instead of chocolate chips if you like.
If you enjoy eating something creamy, try substituting part of the coconut milk with whipping cream.
If you prefer to keep things light, consider omitting the coconut milk altogether and replacing it with apple cider vinegar.
Both options should yield tasty results.
What Is the Cooking Time for a Saponin Sa Pin Recipe?
Because it relies heavily on multiple layers of baked goods, the sapin sapin recipe does take quite a bit of preparation time.
Depending on whether you choose to omit the coconut milk and replace it with apple cider vinegar, the total cooking time ranges anywhere from 40 minutes to 50 minutes.
The actual baking time depends on the size of your pans.
What Is the Best Way to Cook a Saponin Sa Pin Recipe?
While the sapin sapin recipe calls for five separate pans, it’s not difficult to prepare it in just one large pan.
Just follow the directions above and bake everything in one single layer.
What Are Some Tips for Making a Saponin Sa Pin Recipe?
One of the biggest challenges associated with preparing the sapin sapin recipe is knowing how to properly stack the layers of cake and fruit preserve in the right order.
Fortunately, there’s an easy trick to getting the correct placement: simply alternate the colors of the various layers.
That way, you won’t end up accidentally putting a red layer on top of a blue layer, ruining the whole effect.
You can also reduce the amount of time it takes to complete the recipe by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Once you’ve mastered stacking the layers correctly, you can increase the number of layers you use.
What Are Some Common Mistakes People Make When Cooking a Saponin Sa Pin Recipe?
Not everyone knows how to properly cut their cake layers.
It’s important to trim off the edges of each slice so that they fit perfectly inside the pan.
Otherwise, you risk having gaps between the layers and creating an unattractive mess.
Another mistake that often occurs is overcooking the cake.
Since the cake must be fully cooked before you begin building it, it’s vital that you pay close attention throughout the entire process.
As soon as you notice that the frosting looks runny, stop baking and move on to the next step.
How Can I Make My Saponin Sa Pin Recipe More Flavorful?
Adding extra flavors to the sapin sapin recipe is fairly straightforward.
All you have to do is substitute your own favorite spices, extracts, or syrups for those listed in the original recipe.
Keep in mind that the longer you leave the cake out after it’s finished baking, the better the flavors will develop.
Try incorporating fresh herbs such as rosemary, thyme, sage, mint, oregano, marjoram, or parsley.
Freshly grated ginger is also nice, especially if you’d like to spice up the frosting.
Vanilla bean paste adds incredible depth to both the cake and frosting.
Cinnamon is always good, but you
- 1 Pan
- 2 cups rice flour
- 4 cups coconut milk
- 1 cup sugar
- 1/2 milk
- 1/2 cup jackfruit
- 3/4 cup purple yam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ube extract
- 1 tablespoon cooking oil
- Violet food coloring
- Yellow food coloring
- 1/4 cup latik
- Glutinous rice flour and sugar should be combined in a sizable mixing dish. Mix well.
- Condensed milk, coconut milk, and vanilla essence should be added. Mix until the consistency is smooth.
- Cut the mixture in thirds.
- Add the mashed purple yam, ube extract, and violet food colouring to the first portion. After a good stirring, leave aside.
- In a food processor, shred the jackfruit (without the seed). On the second portion, combine the yellow food colouring and the processed jackfruit. Place aside. Please leave the third section alone.
- Place the steamer in its proper position on the stovetop and add about 1 quart of water. Put the heat on and wait for the water to boil.
- Brush coconut oil or cooking oil on a round baking pan to grease it.
- Pour the first component, which is violet, onto the prepared baking sheet. Check to see if the mixture settles. After placing a cheesecloth over the baking pan, steam the food for 12 to 16 minutes.
- Pour the white mixture in after removing the baking pan. Spread it over the violet mixture with a spatula. Squeeze the cheesecloth to get rid of extra water. Reposition it atop the baking sheet. another 12 to 16 minutes of steaming.
- Pour the yellow mixture onto the baking pan after removing it from the steamer. Using a spatula, spread the mixture over the subsequent layer. Reposition the cloth on the baking sheet after attempting to squeeze out any remaining water. For 15 to 20 minutes, steam. Note: Try steaming for an additional five minutes if you believe the mixture is still a little watery.
- Place a spotless banana leaf on top of a large serving platter. Cooking or coconut oil can be brushed on the leaves. To keep the mixture from adhering to the side of the baking pan, run a spatula that has been lightly coated with oil around the edge. Let the cooked sapin-sapin fall into the banana leaf after turning the baking pan over.
- Apply oil with a brush on the sapin-sapin (the violet part should be on top). Add a little latik.
- serving as dessert Enjoy and share!