I baked this Indonesian style Kuih Lapis Legit or multi-layers spice cake two weeks ago, it was not a perfect cake as the distinctive layering are not obvious on some layers, this cake has 15 layers, there were holes between layers too.
I notice there are many difference recipes used by bakers, put the number of eggs a side, we can category the recipes into two common one. One type of recipe is only using egg yolks and the other one is using egg yolks and egg whites with the ratio 2:1. I'm trying out with the later.
This is a very time consuming bake, you need to spend about two hours plus in front of the oven and the 20 eggs use is not a joke but really high in cholesterol too. However, to whoever would like to take up this challenge, my suggestion is go ahead! The end result is really rewarding, the cake is filled with spice fragrant, moist and very delicious! Anyway, please eat in moderation! The Kueh Lapis Legit is served in thin slice and it can be left out on kitchen top for up to five days time, if you are not going to consume it so soon, you can wrap it up with parchment paper and cling wrap before store it in freezer.
Recipe from Wen's Delight
500g soft butter
200g condensed milk
2 tbsp rum liquor
150g cake flour
1 tbsp kueh lapis spices (or mixed spices contained ground cinnamon, cardamon, nutmeg, clove and ginger)
20 egg yolks
2 tbsp SP /Ovalett (option, is a cake stabilizer)
10 egg whites
1. Preheat oven at 200C with top and bottom heat. (using 8" square tin greasing and lining the base with baking paper)
2. Using electric mixer, cream butter until light, gradually add condensed milk and rum liquor, mix at medium speed for about 5 to 10 mins, until the mixture is fluffy and creamy. Add in the sifted flour and kueh lapis spices. Mix well and set aside.
3. In another electric mixer bowl, whisk egg yolks, sugar and SP at max speed until thick and pale, or until it is ribbon stage. (About 3 to 4 mins, if without SP will need about 10 mins) Gradually add this mixture into butter mixture, mix well.
4. In a clean bowl, using electric mixer, whisk egg whites until foamy, add sugar in three batches, mix at max speed till medium firm peak.
5. Take 1/3 egg whites out and mix into the egg yolks butter mixture. Mix well. Then continue by folding in the remaining egg whites to egg yolks butter mixture, until all well incorporated.
6. Place the baking tin in middle rack of the preheated oven for 5 mins. Take out the preheated baking tin, scoop a ladle of batter and spread it on the baking tin (always take the same amount of batter), use the back of the ladle spread the batter evenly in the baking tin. The batter melt once it get contact with heat, it will take about 5-7 mins to bake the first layer. Then take out the baking tin, turn the oven to top grill function. Use a metal fondant presser, lightly press and smooth out each layer. If there is bubble on the cake, use a toothpick to break it.
7. Continue with second layer of batter and grill for 4-5 mins, do the same for remaining batter until finish the batter.
8. For the last layer of batter, use oven bake function, bake the cake at 180C for 15 mins.
9. Take the cake out from baking tin once it is done. Cool down the cake completely before slicing.
1. You may have to adjust the oven temperature if the cake brown too fast. You need to cook the cake properly before topping it with another layer of batter.
2. Place a tray of water inside the bottom of oven if you are using top and bottom heat function, this will prevent burning of the bottom of the cake.