Many of you may find baking lapis cakes not your cup of tea.. I know....... the thought of baking layer by layer & sitting in front of the ...
Indonesian layer cake or kue lapis legit is an ultra rich and moist butter cake baked layer by layer. It has warm flavours of mixed spices such as cinnamon, cloves, nutmeg, and cardamom, and the subtle hint of vanilla.
Lapis legit/spekkoek/Indonesian thousand layers cake is a must for special celebrations such as Chinese New Year, Christmas, or Eid. Traditional recipes use 40 egg yolks, but this recipe with 12 eggs still yields a very rich and very tender cake, and full of aroma of spekkoek seasoning.
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
Very rich, buttery, and sweet....this layer cake is very special that you will never get enough....let's check the recipe out, and you will find out how 'SPECIAL' it is...
This Dutch-Indonesian cake contains up to 30 layers.
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
For Chinese new year, cakes symbolize a rich and sweet life and layers signify rising abundance. Hence, this cake is the perfect offering at the beginning of the year. Kueh lapis legit is an Indonesian layer cake that takes after the Dutch spekkoek. This cake is grilled layer by layer to produce the striped effect. It is popular during celebrations in Indonesia, Malaysia and Singapore. I fell in love with this delicacy the first time I tried it. Although it is traditionally flavoured with spices, the first one I tried was plain but was so delicious because the richness of the butter and egg yolks was unadulterated by anything else. I did not add spice to my cake mix but added a teaspoon of vanilla instead to recreate that cake. In the pre-blogging days, I found it difficult to find a good recipe for this cake. I have tried several through the years but was not satisfied until now. This kueh lapis legit recipe from The Baking Biatch is a keeper. First of all, the ingredients were all simple and the amounts were very reasonable. When I tried it, the steps were pretty straightforward and easy. All it takes is time and patience really. This is the time to bring out the OCD in you. When the cake is done, you'll realize that it is all worth the effort. All the butter and egg yolks would have worked their magic on the cake. It is not just the ingredients that give the cake flavour. It is also the grilling process that gives it alternating layers of rich cake and toasty brown crust. This recipe produced the kueh lapis of my dreams: moist, rich but not cloying, ultra delicious, buttery with a hint of rum. It is served in thin slices and the fun way of eating it is to peel off each layer and savour them individually. Merely eating it makes life so sweet. Adapted from the kueh lapis legit recipe from The Baking Biatch. Ingredients: 500 gms. of soft, room temperature butter 1 c. of sweetened condensed milk 1 tbsp. rum 1 c. plus 1 tbsp. plain flour 1 tsp. gingerbread spice (I did not use this) or 1 tsp. of vanilla extract 20 egg yolks, room temperature 1 c. castor sugar 10 egg whites, room temperature 1/4 c. castor sugar 1/4 tsp. cream of tartar Method: Pre-heat the oven to 390° F/200° C. Line a 25 cm. square tin with baking parchment. I don't have one in this size so I used a 20 cm. square tin instead. I had a little bit extra batter left which I cooked in another small pan. Cream the butter until light and fluffy. Add the condensed milk gradually while mixing. Add the rum and vanilla and mix again. Mix the flour and gingerbread spice (if using) together. Sift over the butter mixture and blend together. Whisk the egg yolks and 1 c. of sugar together until thick and light in colour. With the mixer running, add in the egg yolk and sugar mixture to the butter and condensed milk mixture until well combined. In a clean mixing bowl, whisk the egg whites until frothy. Add the 1/4 c. sugar and cream of tartar. Whisk until stiff but not dry. Add the egg whites to the batter 1/3 at a time, folding after each addition. Pour 100 gms. of batter into your prepared pan, spread with a spatula and bake in the middle of the oven for 3-5 minutes until the top is nicely browned. After the first layer is baked, the subsequent ones are grilled. Switch the oven to grill. Although a higher temperature was recommended, I found that I only needed the same temperature for my grill. Every oven behaves differently so adjust yours accordingly. The layers shouldn't cook too fast as the batter might still be uncooked inside, too slow and the cake becomes dry. Each layer has to have a uniform amount of batter to achieve even layers. If you are using the 25 cm. tin, the recipe suggests weighing 100 gms. of the batter for each layer. I measured 1/2 c. of batter for each layer for my 20 cm. tin (about 3/4 c. for the 25 cm tin if you prefer to measure rather than weigh the batter). Pour your second layer and grill. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. You should see the batter cooking: the surface dries and firms as it cooks before it slowly browns. The colour of the crust should be medium brown. It takes about 3 1/2 minutes for each layer to cook. After grilling, you need to press each layer to make it completely flat. I used a fondant smoother but a cake slice would also do. Repeat the process (pour batter, grill, press) until you've used up all the batter. As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast. When done, invert the tin onto a cooling rack. Let the cake cool in the tin. When cooled, unmold, peel off the paper and slice. Store in an air tight container. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Passion Fruit and Mango Biscotten Torte Sweetcorn and Cassava Bibingka Ube Macapuno Inipit Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
If you love traveling and eating, I am sure this question has crossed your mind. Why does the same food in one place taste different in another? And I’m not talking about variation of one food, but…
Many of you may find baking lapis cakes not your cup of tea.. I know....... the thought of baking layer by layer & sitting in front of the ...
Very rich, buttery, and sweet....this layer cake is very special that you will never get enough....let's check the recipe out, and you will find out how 'SPECIAL' it is...
Bahan dan Cara membuat Lapis Legit Prunes Roll
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
To celebrate the new webdesign and to celebrate a little bit that it's animal day here I have this delicious and heavy layered cake for you, we call it spekkoek in the Netherlands
A Dutch-Indonesian cake which is also known as Lapis Legit (Indonesian) or Spekkoek (Dutch) or A Thousand Layer Cake (English) ...
Citizens, few desserts are as rich, visually stunning and delicious as this Indo (Dutch-Indonesian fusion) recipe! Spekkoek (spekuk in Indonesian), also more popularly called (kue) lapis legit in Indonesia, was developed during colonial times in the
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
When I was younger, I’ve always looked forward to Chinese New Year because of all the wonderful goodies that we get to eat! Among all the sn...
Cara Membuat Kue Lapis Legit Yang Mudah dan Enak , - Lapis legit merupakan kue berlapis-lapis yang memiliki aroma khas. Untuk membuat kue lapis dibutuhkan keterampilan dan ketelitian, karena dalam proses memanggang kue, Anda harus melakukannya selapis demi selapis hingga seluruh adonan habis. Dinamakan sebagai kue lapis legit karena tampilan kue yang sengaja dibuat berlapis-lapis dengan tekstur legit yang menggoyang lidah. baca : obat tradisional diabetes kering Cara Membuat Kue Lapis Legit Yang Mudah dan Enak Bahan-bahan 125 gr tepung terigu 125 gr gula halus 20 butir telur, ambil 4 putih telur dan 16 kuning telur susu kental manis secukupnya ½ kg mentega 1 sdt bumbu spekoek 1 sdt kayu manis Vanili secukupnya Cara Membuat Kue Lapis Legit Yang Mudah dan Enak : Kocok mentega dengan mixer hingga lembut dan mengembang. Selanjutnya kocok gula halus dengan kuning telur pada tempat terpisah. Dan ambil tempa lagi untuk mengocok putih telur hingga mengembang. Lalu campurkan kedua kocokan telur, kuning dan putih hingga merata. Selanjutnya masukkan spekoek, kayu manis, vanili, susu kental manis, terigu, dan kocokan mentega. Lalu aduk hingga rata dan mengental. Olesi loyang dengan mentega, tuangkan sedikit adonan dan panggang dalam oven hingga setengah matang, atau berwarna kuning kecoklatan. Jika sudah, bisa anda keluarkan dan olesi dengan mentega diatas kue tersebut. Lalu tuangkan adonan lagi diatasnya, lalu kembali oven hingga setengah matang, lakukan langkah diatas lagi hingga adonan habis. Dan panggang semuannya hingga benar-benar matang. Jika sudah matang, angkat dan potong sesuai dengan selera. Sajikan. baca juga : obat herbal penyempitan pembuluh darah Selamat mencoba di rumah ya Cara Membuat Kue Lapis Legit Yang Mudah dan Enak obat herbal miom
Pertama lihat lapis legit ini...pas lagi blogwalking ke Kak Rima 'Bisous a Toi'. Waaahh langsung takjub. Ternyata lapis legit cantik juga digulung ya...karena rencana mau buat, aku langsung bookmark pagenya. Itu udah sebulan yang lalu kayaknya. Eeeeeh...kemarin lihat lagi Mbak Alice udah bikin duluaaannn. Wah gimana niy rencanaku tinggal rencana. Kalo ditunda-tunda nggak akan dibikin deh. Akhirnya hari ini, yang juga hari pertama ramadhan aku berharap niatku terlaksana. Dan mulailah eksekusi...bismillah Untuk lapis legit pertamaku hasilnya alhamdulillah memuaskan. Walaupun nggak secantik punya temen-temen blog, tapi soal rasa tidak perlu diragukan lagi...hehe. Makasih ya Kak Rima, Mbak Alice, dan Mbak Vin tuk inspirasinya. Hasilnya imut alias kecil diameternya. Mungkin sekitar 10 - 12 potong ukuran mini. Kan kuning telurnya cuma 12. Lumayanlah tuk dimakan sendiri. Bikinnya juga nggak terlalu lama karena cuma 4 lapis. Untuk penggulungan aku beri sedikit susu kental manis permukaannya supaya gulungannya lengket. Punyaku warnanya agak kecoklatan mungkin dari bumbu spekkuk homemadeku. Karena setelah turun bumbu ini, warnanya berubah dan agak berbintik-bintik. Tapi cantik juga kok. Rasanya juga enak, lembut, dan wangi khas spekku. Jadi nggak sabar pengen icip-icip. Sabar yaaa...entar lagi bukaaaa... Resep aslinya dari Resep Andalan Ny. Liem yang sudah dimodifikasi oleh Mbak Vin. Karena nggak ada prune jadinya aku nggak pake. Lain kali lah... Di bawah ini resepnya Mbak Vin ya... Bahan : - 80 gr mentega - 60 gr margarin - 1 sdm susu kental manis - 210 gr kuning telur (12 kuning telur) - 90 gr gula tepung - 1/4 sdt vanili bubuk - 10 gr tepung terigu kunci (aku pake protein sedang) - 5 gr susu bubuk - buah prunes (aku ngga pake) Cara membuat : Kocok mentega dan margarin sampai putih mengembang. Tambahkan susu kental manis, kocok rata. Kocok kuning telur, gula tepung dan vanili sampai kental. Masukkan tepung terigu dan susu bubuk. Aduk rata. Masukkan kocokan mentega ke dalam adonan telur, aduk rata. Tuang 100 gr adonan ke dalam loyang 22 x 22 x 4cm yang dioles margarin dan dialas kertas roti. Panggang dengan suhu 150 derajat Celcius dengan api bawah selama 3 menit. Ganti api atas, panggang kembali 4 menitan (sampai kuning kecoklatan dan matang). Tuang lapisan kedua, panggang kembali 7 menit. Tata buah prunes, tuang lapisan ketiga, panggang 7 menit. Lakukan sampai adonan habis. Angkat, buka lapisan kertasnya. Biarkan agak dingin di rak kawat. Olesi susu kental manis lalu gulung dan padatkan.
For Chinese new year, cakes symbolize a rich and sweet life and layers signify rising abundance. Hence, this cake is the perfect offering at the beginning of the year. Kueh lapis legit is an Indonesian layer cake that takes after the Dutch spekkoek. This cake is grilled layer by layer to produce the striped effect. It is popular during celebrations in Indonesia, Malaysia and Singapore. I fell in love with this delicacy the first time I tried it. Although it is traditionally flavoured with spices, the first one I tried was plain but was so delicious because the richness of the butter and egg yolks was unadulterated by anything else. I did not add spice to my cake mix but added a teaspoon of vanilla instead to recreate that cake. In the pre-blogging days, I found it difficult to find a good recipe for this cake. I have tried several through the years but was not satisfied until now. This kueh lapis legit recipe from The Baking Biatch is a keeper. First of all, the ingredients were all simple and the amounts were very reasonable. When I tried it, the steps were pretty straightforward and easy. All it takes is time and patience really. This is the time to bring out the OCD in you. When the cake is done, you'll realize that it is all worth the effort. All the butter and egg yolks would have worked their magic on the cake. It is not just the ingredients that give the cake flavour. It is also the grilling process that gives it alternating layers of rich cake and toasty brown crust. This recipe produced the kueh lapis of my dreams: moist, rich but not cloying, ultra delicious, buttery with a hint of rum. It is served in thin slices and the fun way of eating it is to peel off each layer and savour them individually. Merely eating it makes life so sweet. Adapted from the kueh lapis legit recipe from The Baking Biatch. Ingredients: 500 gms. of soft, room temperature butter 1 c. of sweetened condensed milk 1 tbsp. rum 1 c. plus 1 tbsp. plain flour 1 tsp. gingerbread spice (I did not use this) or 1 tsp. of vanilla extract 20 egg yolks, room temperature 1 c. castor sugar 10 egg whites, room temperature 1/4 c. castor sugar 1/4 tsp. cream of tartar Method: Pre-heat the oven to 390° F/200° C. Line a 25 cm. square tin with baking parchment. I don't have one in this size so I used a 20 cm. square tin instead. I had a little bit extra batter left which I cooked in another small pan. Cream the butter until light and fluffy. Add the condensed milk gradually while mixing. Add the rum and vanilla and mix again. Mix the flour and gingerbread spice (if using) together. Sift over the butter mixture and blend together. Whisk the egg yolks and 1 c. of sugar together until thick and light in colour. With the mixer running, add in the egg yolk and sugar mixture to the butter and condensed milk mixture until well combined. In a clean mixing bowl, whisk the egg whites until frothy. Add the 1/4 c. sugar and cream of tartar. Whisk until stiff but not dry. Add the egg whites to the batter 1/3 at a time, folding after each addition. Pour 100 gms. of batter into your prepared pan, spread with a spatula and bake in the middle of the oven for 3-5 minutes until the top is nicely browned. After the first layer is baked, the subsequent ones are grilled. Switch the oven to grill. Although a higher temperature was recommended, I found that I only needed the same temperature for my grill. Every oven behaves differently so adjust yours accordingly. The layers shouldn't cook too fast as the batter might still be uncooked inside, too slow and the cake becomes dry. Each layer has to have a uniform amount of batter to achieve even layers. If you are using the 25 cm. tin, the recipe suggests weighing 100 gms. of the batter for each layer. I measured 1/2 c. of batter for each layer for my 20 cm. tin (about 3/4 c. for the 25 cm tin if you prefer to measure rather than weigh the batter). Pour your second layer and grill. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. You should see the batter cooking: the surface dries and firms as it cooks before it slowly browns. The colour of the crust should be medium brown. It takes about 3 1/2 minutes for each layer to cook. After grilling, you need to press each layer to make it completely flat. I used a fondant smoother but a cake slice would also do. Repeat the process (pour batter, grill, press) until you've used up all the batter. As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast. When done, invert the tin onto a cooling rack. Let the cake cool in the tin. When cooled, unmold, peel off the paper and slice. Store in an air tight container. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Passion Fruit and Mango Biscotten Torte Sweetcorn and Cassava Bibingka Ube Macapuno Inipit Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
Geometry is delicious.
Updated post on 15-1-2018 Upload of new pictures and simple video original posts INTRODUCTION I am very disappointed with my authentic version of the Lapis legit because the color tone for each layer are not even.. Sorry for being not humble to say that I know I can do much better than […]
I baked Lapis Cranberry Roll on Sunday. It's less time consuming to bake this than the regular lapis..... there're just five layers, les...
Bold colors and designs set kek lapis Sarawak apart.
Updated post on 15-1-2018 Upload of new pictures and simple video original posts INTRODUCTION I am very disappointed with my authentic version of the Lapis legit because the color tone for each layer are not even.. Sorry for being not humble to say that I know I can do much better than […]
To celebrate the new webdesign and to celebrate a little bit that it's animal day here I have this delicious and heavy layered cake for you, we call it spekkoek in the Netherlands
I baked Lapis Limau Purut for Hari Raya Haji about a month ago. I did not plan to bake any lapis cake at first, but since I was baking for ...
Geometry is delicious.
This post is just taking me too long to complete.... I've logged in many times & just managed to do bit by bit.... I was so excited after b...
YOUR DESCRIPTION HERE
Try this rich and creamy Hokkaido Cheese Tart recipe that is sure to delight you and your family!
I baked Lapis Limau Purut for Hari Raya Haji about a month ago. I did not plan to bake any lapis cake at first, but since I was baking for ...
Spekkoek is een heerlijke laagjescake die kruidig, zoet en vooral rijk van smaak is. Het dankt zijn naam aan de gekleurde laagjes die aan spek doen denken. Het is Nederlands-Indische fusing baking op zijn lekkerst. Bak je mee?
When you see any lapis cake, I guess everyone will straight forward say wow nice cake but fattening, time consuming to bake blah blah blah …. so do I. I felt lazy whenever the thought of long hours of preparing & baking it, however, for every Chinese New Year, at least I will try to bake one lapis cake (provided time is allowed). I just love the taste of rich, aromatic, moist and not to forget it is highly addictive cake…. just can’t stop at only one slice. :) Here are “Some good tip and tricks for baking lapis cake shared by Sweet Samsations” that you may check it out before you bake. Source : Ny Liem's Lapis Legit Coklat with modification Ingredients: A: 35 Egg yolks 4 Egg white 10 gr Cake Emulsifier/Ovallete 1 tsp Vanilla Extract 350 gr Icing Sugar B: 600 gr Chilled Salted Butter 2 tbsp Condense milk C: 50 gr Cake flour 20 gr Corn flour 20 gr Milk powder D: 30 gr Chocolate powder 1 tbsp Chocolate paste 50 gr butter cream Method: - Cream butter (600+50 gr) until pale and fluffy. Put aside 50 gr of butter and will be used for Ingredients (D). Add condensed milk to the remaining 600 gr butter, cream or mix well and set aside. - Beat Ingredients (A) until thick & fluffy. Fold in the creamy 600 gr butter – Ingredients (B) and evenly mix. - Fold in Ingredients (C) with spatula until the mixture is well incorporated. - Take 1/3 of the batter (around 750 gr), mix it with Ingredients (D) until incorporated, set aside. - Place the baking paper on the preheated 9x9 inch tin. Spread thinly approx. 110 gr of yellow batter to the tin and bake the first layer at the centre rack with top-bottom heat at 200C. It should take 5-10 mins until brown. - Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 mins or else, the cake will turn hard. - Use back spoon to press lightly to flatten each layer while you mixed the batter in the tray. - For chocolate layer, I weigh 115 gr each. - Every three layers of yellow, I add 2 chocolate layers. Continue baking the cake by the layers until the batter uses up. -When the last layer is finish, cover with aluminium foil, using top bottom heat …. bake the cake again at 180C for about 10 mins. - Remove from oven and leave to cool before slicing. I’m submitting this post to: - Aspiring Bakers #27:Through Thick and Thin – Kue Lapis Classics hosted by Sweet Samsations - Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
