A subtly spiced cake, with delicate layers. This is made for special occasions as it is definitely a labour of love!
Kek Lapis (Indonesian Layer Cake)
® This is a RAS signature Recipe©
Prep time:30 min Cook time 1 hour 30 minute Yield: One '7-inch' square cake.
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Kek Lapis (Indonesian Layer Cake)
Description
Baked Layer Cake (Lapis Legit)
This is the rich, labor-intensive cake most commonly referred to as Kek Lapis in Malaysia and Singapore, and it is known as Lapis Legit (sweet layer cake) in Indonesia. This Kek Lapis is a celebrated cake for special occasions and holidays like Chinese New Year, Christmas, and Eid al-Fitr, symbolizing prosperity and longevity. Its origins trace back to the Dutch colonial era, blending European baking techniques with local Indonesian spices.
Ingredients:
Instructions
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Bring the eggs out from the fridge and separate the yolks from the whites. Leave outside to bring to room temperature.
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Allow the butter to soften at room temperature as well.
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Sift the flour together with the powdered spices 3 times.
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Preheat oven to 180 ºC / 356 ºF (ONLY top heating element on OR Grill / Broil function).
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Grease the base and sides of an aluminum square cake tin.
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Line the base with greaseproof paper and then grease the paper as well.
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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.
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Use a spatula to fold in the sifted flour mixture till well incorporated. Set aside.
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Rinse and wipe the beaters clean and whisk the whites in a clean bowl till just stiff.
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Fold the egg white into the yolk mixture. Fold in quickly without over-mixing.
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Place the prepared cake under the hot grill for 1 minute. Remove from the 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.
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Place back under the hot grill for about 5 minutes, till golden in color.
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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.
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(Occasionally, you want to grease the sides of the tin again, lightly. Too much greasing will result in an oily cake.
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You can keep an eye on the speed of browning, as oven-baking conditions will vary. Adjust the time, temperature and rack position accordingly.
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After the last layer is grilled, switch the setting to 'Bake' (top and bottom heating elements). Cover the tin with foil paper.
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Bake for 5 minutes more. Remove from the oven and leave the pan outside to cool for 10 minutes.
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Turn out the cake onto a wire rack and leave to cool.
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Turn the cake over very gently, as the beautiful, golden-top layer tends to be very delicate.
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Store in an airtight container. Refrigerate any unused cake for up to 3 days.
Note
- 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 it 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.
