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Kek Lapis – Indonesian Layer Cake

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Kek Lapis - Indonesian Layer Cake

Kek Lapis – Indonesian Layer Cake

Kek Lapis - Indonesian Layer Cake - How to make

Kek Lapis – Indonesian Layer Cake

 

Kek Lapis – Indonesian Layer Cake, although not difficult to make is certainly a labour of love. Each layer of cake batter is precisely measured and  baked under the watchful eye till  light brown and then this process is repeated patiently, till all the batter is used up!

This is my 4th attempt at making this delicious ‘layered’ version of butter cake. Some versions use only egg yolk. This version however uses whites as well. Quite pleased with the results. Next time, I think I will make the video on this.  I love to see how the layers peel away from each other. Anyone will appreciate the effort, if you make this cake. And it is so yummy with some coffee or tea! This Indonesian Cake is very popular in Singapore and Malaysia too!





Kek Lapis - Indonesian Layer Cake 2

Kek Lapis – Indonesian Layer Cake

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Recipe Name: Kek Lapis – Indonesian Layer Cake
Recipe Type:  Cake
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time:
Total time: 
Yield: (One  7 inch  square cake)

Ingredients:

  • 7 eggs
  • 150 gms fine grained sugar
  • 90 gms all purpose flour
  • 1 tsp pure vanilla extract
  • 150 gms unsalted butter, softened – Wijsman Dutch Butter is recommended
  • 1 Tbsp condensed milk
  • 1 Tbsp Brandy – optional
  • ¼ tsp spice powder ( a combination of cinnamon and allspice ) – use more if you like a stronger scent




Method:

  • Bring the eggs out from the fridge and separate the yolks from the whites.  Leave outside, to bring to room temperature.
  • Allow the butter to soften at room temperature as well.
  • Sift the flour together with the powdered spices, 3 times.
  • Preheat oven to 180 ºC / 356 ºF  (ONLY top heating element on OR Grill / Broil function).
  • Grease the base and sides of an aluminum – square cake tin.
  • Line the base with grease proof paper and then grease the paper as well.
  • Whisk sugar and softened butter, till nice and creamy. Add the egg yolks, vanilla, condensed milk and brandy (if using) and whisk/beat again till pale in color.
  • Use a spatula to fold in the sifted flour mixture, till well incorporated. Set aside.
  • Rinse and wipe the beaters clean and whisk the whites in a clean bowl, till just stiff.
  • Fold the egg white into the yolk mixture. Fold in quickly without over – mixing.
  • Place the prepared cake under the hot grill for 1 minute. Remove from oven and add a large ladle to fill the bottom of the pan. Twist the wrists to rotate the pan, once so that the batter spreads evenly.
  • Place back under the hot grill for about 5 minutes, till golden in color.
  • Remove and repeat with uniform ladle measurements of batter, till all the batter is used up. I use  the back of a wooden spoon to spread and distribute the next layer. Do this thoroughly but don’t be too slow about it, as the batter starts to ‘melt’ from the heat of the cooked layer.
  • (Occasionally you want to grease the sides of the tin again, lightly. Too much greasing will result in and oily cake).
  • You can keep an eye on the speed of browning, as oven-baking conditions will vary. Adjust the  time, temperature and rack position accordingly.
  • After the last layer is grilled, switch setting to ‘Bake’ (top and bottom heating elements). Cover the tin with foil paper.
  • Bake for 5 minutes more.  Leave in the pan outside to cool for 10 minutes.
  • Turn out the cake onto a wire rack and leave to cool.
  • Turn the cake over very gently, as the beautiful, golden – top layer tends to be very delicate.
  • Store in airtight container. Refrigerate any unused cake unto 3 days.

Kek Lapis – Indonesian Layer Cake

Kek Lapis - Indonesian Layer Cake | Recipe

Notes: 
  • A Kek Lapis Press is used to gently press the cooked layer before the next layer is added. This helps to keep the lines of the layers smoother, but is not necessary. If you have a fondant smoother, this may be used as well, just wrap the plastic in double thickness foil since it comes into contact with the hot layers.

Key Ingredients: Eggs, Butter, Sugar, Spice, Condensed milk.

Leave a comment if you tried – Kek Lapis – Indonesian Layer Cake.


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7 Comments

    • Thankyou Balvinder. I will be posting the video, maybe that will make it look easier:) – but yes takes some time and patience 🙂

  1. Avatar mahbub subhan 6 months ago

    You cake looks so nice & also be very tasty , so I think , it could be eat just now….!! Home made cake must be always safety & healthful for any one even a child.

    plz, share as it is & more again, if it is possible.

    • Definitely, there is nothing like home made cake! And the aroma that fills the house makes everyone happy too! I will be adding many more cake and dessert recipes soon. Thank you.

  2. Avatar Zuhra Nawas 2 months ago

    Please share this video… it’ll be very helpful… and thank you..!

  3. I made this few days ago and it was a hit. Perhaps it was the brand of the mixed spice I used, the aroma was not as strong as I’d like to so I would add a little more the next time I bake this. Also, the recipe didn’t mention when I should add in the flour!!! 😀

    • Rae, Hi and thank you for trying the recipe . So happy it was a hit and a big thank you for pointing out the missing step. Edited that. Yes definitely add more spice.. this is totally personal choice. Plus some spice mixes loose their aroma. I often like to grind a batch fresh for cakes like this.

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