This is a cake with a thousand names with a thousand layers. Ok, I'm just kidding. It does have a few names and close to 20 layers. The layers are added one by one. After the top layer is grilled, another layer of batter is added. It is very time-consuming and tedious because you can't leave the cake to bake by itself. The moment you leave it in the oven for too long, the top layer will be burnt. Each layer takes between 3 to 5 mins to be done. How fast it takes depends on individual oven. You need the grill function or top heat only.
Recipe
400g butter
6 tbsp condensed milk
1 tbsp rempah kueh powder
6 to 7 tbsp brandy/rum (optional)
30 egg yolks
4 egg whites
300g sugar
100g plain flour
7" by 10" tin
Cream butter in a mixer and add in condensed milk and mix. Add in rempah kueh powder and mix. Add in brandy or rum, depending on your preference.
Preparing the egg yolks.
In another mixer, beat egg yolks and whites with sugar until light and fluffy or double in volume.
Fold flour into the egg mixture.
Fold the egg mixture into the butter mixture.
Oil the bottom of the tin and place a piece of parchment paper at the bottom.
Weigh out 100g of batter for the first layer, place it into the tin and level it.
Grill the layer until brown. Rotate the tin if your oven heat is not even.
Take out the tin, press down the layer and poke with a toothpick if there are any bubbles.
Place another 100g of batter into the top layer. Grill until brown.
For subsequent layers, use 80g of batter.
Repeat the above steps until you finish the batter or you go crazy, whichever comes first. Hehe. This cake is expensive because it is very labour intensive.
For the last two, use 100g of batter instead of 80g.
Once the lapis is done, separate the sides from the tin and invert it over a rack so that it has the characteristic criss-cross pattern on the top and let it cool down. You can removed the tin while it is cooling.
Cut the lapis up only when it has totally cooled down. The kek lapis will taste better after 2 to 3 days.
Recipe
400g butter
6 tbsp condensed milk
1 tbsp rempah kueh powder
6 to 7 tbsp brandy/rum (optional)
30 egg yolks
4 egg whites
300g sugar
100g plain flour
7" by 10" tin
 |
| Ingredients for Kek Lapis |
Cream butter in a mixer and add in condensed milk and mix. Add in rempah kueh powder and mix. Add in brandy or rum, depending on your preference.
 |
| Creamed butter with condensed milk and rempah kueh powder |
Preparing the egg yolks.
 |
| Egg yolks! |
In another mixer, beat egg yolks and whites with sugar until light and fluffy or double in volume.
 |
| Beating egg yolks/whites with sugar |
Fold flour into the egg mixture.
 |
| Fold flour into egg mixture |
Fold the egg mixture into the butter mixture.
 |
| Batter ready |
Oil the bottom of the tin and place a piece of parchment paper at the bottom.
Weigh out 100g of batter for the first layer, place it into the tin and level it.
 |
| 1st layer |
Grill the layer until brown. Rotate the tin if your oven heat is not even.
 |
| Top layer grilled to brown |
Take out the tin, press down the layer and poke with a toothpick if there are any bubbles.
 |
| Press down every layer |
Place another 100g of batter into the top layer. Grill until brown.
For subsequent layers, use 80g of batter.
Repeat the above steps until you finish the batter or you go crazy, whichever comes first. Hehe. This cake is expensive because it is very labour intensive.
For the last two, use 100g of batter instead of 80g.
Once the lapis is done, separate the sides from the tin and invert it over a rack so that it has the characteristic criss-cross pattern on the top and let it cool down. You can removed the tin while it is cooling.
 |
| Separate the kek lapis from the edge of the tin |
Cut the lapis up only when it has totally cooled down. The kek lapis will taste better after 2 to 3 days.
No comments:
Post a Comment