A gourmet pastry shop located in Plaza Indonesia Jakarta, AMKC Atelier features a horizon-expanding array of sweet F&B.
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Adhika Maxi and Karen Carlotta have effectively designed their venue to satisfy your desire for lasting memories. The French-esque space lures you in and delivers a potent dose of nostalgia. Be prepared to reminisce and increase your happy moments with every visit.
Featured at the entrance is a stunning display of cakes with completely Western shapes and forms, but with descriptions, ingredients and flavours blatantly Indonesian. Light airy chiffon and sponge cakes make up a Trojan horse that delivers powerful flavours unequivocally recognisable by any respectable Indonesian or truly integrated ex-pat. They are hyper-sentimental… past, present and future.
If you were ever exposed to neo-western offerings from the Indonesian perspective, AMKC’s approach will particularly resonate. Here’s why.
Layers of nostalgia captured in cake
We begin with AMKC’s Teh Botol cake. Its pleasures are equivalent to the first hit of a cold Teh Botol under the noonday sun. The traditional Teh Botol flavour profile is dominantly jasmine flavoured, subtly lemonised and fortified with tea – all facts woefully overlooked in the name. Amazingly, this cake delivers Teh Botol’s classic two-phase blow – first the heady floral jasmine quality then mellow tea undertones. Shamelessly sprinkled with bits of cream cheese crumble and flavour-infused filling, this cake is the frigate for memories.
Next is the pisang ijo cake. It is the veritable evolutionary link between distinctive Indonesian flavour profiles and traditional western cake. The original pisang ijo is typically an ad hoc transformation of local edibles including pandan, coconut milk, custard-like pudding and the coup de gras of a banana-infused red-coloured syrup. Somehow AMKC successfully catwalks all of these flavours into a cake rather than a bowl. Ever loyal to the original, AMCK’s pisang ijo captures the funky green and pink colours in the soft custard that fills and surrounds the three-layered cake. It’s the epitome of traditional flavours served on a new platform. Turning the spotlight to the es teler cake.
Take a moment to let that sink in. That’s right! The veritable galaxy of good things found in es teler is now captured in a cake. Topped with chopped jackfruit and coconut water jelly, the flavour profile hits you like a comet. True to the surprise elements of es teler, the cake is slickly laced with avocado custard that meanders atop a pandan flavoured chiffon base. The first bite is nostalgic and the many surprises discovered during dissection make new memories. Nastar cheese cake is a logical marriage between the traditional bon-bon sized and shaped delights with western cheese cake.
Typically the Indonesian palate enjoys soft fluffy breads and cakes, and AMKC honours that with most of their chiffon-based designs. However, approaching traditional kue nastar with a cheesecake is a better match in terms of texture and transformation. You will notice a nice firmer-than-mousse-lighter-than-air consistency and a mellowed pineapple-spiced aura about it. The crust is an applaudable nod to the original baked good. The drive to archive familiar flavours into fresh presentations spills over into other sweet offerings, including AMKC’s lapis cokelat meises, flourless chocolate cake, martabak cake and double chocolate cake.
Dishes that Eternalise
the Past
AMKC’s owners successfully channel into their inspirations experiences from their background and heritage. The menu is a chapter written by a married couple whose life journey is documented with food. This is expressed not only in the cakes, but also in their eatery items. If there was ever an eatery and patisserie shop that evoked nostalgia this is it. People come here of all ages. There are ladies for luncheons, businessmen for evening steak and wine, families on the weekends – all relaxing, sharing, enjoying and making new memories. The cakes and dishes force you to reminisce and store moments from your present. AMKC Atelier is an open invitation to develop good memories. Be sure to visit.
Chocolate Banana Rum Cake
INGREDIENTS
• 1 x 18.5 oz dark chocolate cake mix
• 1/8 tsp baking soda
• 2/3 cup dark rum
• 2/3 cup water
• 2 eggs
• 1 cup mashed ripe bananas (2 to 3 medium-sized)
• 1/3 cup finely chopped pecans or walnuts
• Rum Frosting (recipe follows)
Banana slices dipped in lemon juice (optional, for garnish)
METHOD
• Preheat oven to 350 degrees Celsius.
Grease and flour two 9-inch cake pans.
• Combine all ingredients for the cake
batter in large bowl. Blend well, then beat in a mixer at medium speed for 2 to 4 minutes. Turn into pans.
• Bake for 25 to 30 minutes or until cake
is done. Cool completely.
• Frost cooled cake with Rum Frosting.
If desired, decorate with banana slices that have been dipped in lemon juice to prevent browning.
RUM FROSTING
• 1/3 cup butter or margarine, softened
• 3 cups icing sugar
• 3 tsp vanilla
• 3 tbsp dark rum
• Combine butter and icing sugar.
Blend thoroughly. Stir in vanilla and rum. Beat till smooth.
