Kek Lapis Legit / Thousand Layer Cake 印尼千层糕

Indonesia is famous for their spekkoek, or kek lapis legit, which literally translated to sweet and sticky layer cake. Every time we visited Indonesia, we would always bring back some cakes, either as gifts or for self-consumption.

There are many brands out there, ranging from a few dollars per cake to $50+ per cake. So what contributed to the price difference? Well, what I understand from a cake master was that, the traditional layer cakes are made without egg whites, only yolks are used (imagine 30+ egg yolks per cake?) However, in order to cut cost, some bakeries may add in egg whites too. The volumn of a whipped egg white can be many folds compared to that of a whipped egg yolk. This resulted in a more cake-like texture rather than the rich texture produced by the traditional method.

To achieve the many thin layers of the cake, it is a rather labor intensive process. Hours are spent in order to bake the cake layer by layer, which requires much patience. However, the end product is certainly worth the effort. By just looking at those delicate layers, you got that sense of achievement already.

There are many variations available - pandan, cheese, coffee, prunes... Once you have master the basic cake, you can tweak it as much as you like and make your own concoction!

Kek Lapis Legit

Ingredients

• 380g butter
• 35 egg yolks
• 230g icing sugar
• 2 tbsp brandy/ rum
• 2 tbsp condensed milk
• 80g plain flour
• 2 tsp cake spices

Cooking Directions

1. Cream butter until soft.
   
   
2. In a separate bowl whisk egg yolks and sugar until light and fluffy (around 10-15 minutes)
   
   
3. Add in brandy/rum and condense milk, beat till just combine.
4. Mix together egg yolks mixture with butter.
5. In another bowl mix together plain flour and cake spices. Sift in the flour to batter and mix well.
   
   
6. Layer baking paper at the bottom of the pan. Spoon around 2 - 2.5 tbsp of batter at the bottom of the cake pan, grill at 230C for 3 minutes or until brown.
   
   
7. Poke the cake with toothpick and flatten it with a piece of parchment paper.
   
   
8. Repeat step 6-7
9. For the last layer spoon in 3.5 tbsp of batter, grill at 200C until brown.

Subscribe to my FREE newsletter

Subscribe now to receive the recipes in your inbox so that you won't miss out any recipe!

Follow Me on Facebook and Pinterest

印尼千层糕

主料

• 380克牛油
• 35个蛋黄
• 230克糖粉
• 2汤匙白兰地/朗姆酒
• 2汤匙炼乳
• 80克面粉
• 2茶匙蛋糕香料

做法

1. 牛油用搅拌器打到顺滑。
   
2. 取另一碗，把蛋黄和糖打到蓬松（约10-15分钟）
   
3. 加入白兰地/朗姆酒和炼乳，打至结合。
4. 蛋黄糊和牛油混合在一起。
5. 再取另一个碗，把面粉和蛋糕香料混合在一起，然后把面粉筛入面糊拌匀。
   
6. 蛋糕模型底部铺好烤纸，勺入2 -2.5汤匙面糊，在已经预热好的烤炉以230℃（上火）烤3分钟或直至棕色。
    
7. 用牙签在蛋糕上刺洞，然后再用一张烤纸压平蛋糕。
    
8. 重复步骤6-7
9. 最后一层勺入3.5汤匙面糊，用200℃（上火）烤至褐色。