6 April 2011

Kue Lapis - Indonesian layered cake

My first experience of the kue Lapis was many years ago.  My friend and then co-worker, HT-F had brought back this layered cake from her recent trip back home to Indonesia.  She gave me a slice and after that first bite, I was hooked.  

I looked for this cake at Asian bakeries and grocery stores but couldn't find any.  Unfortunately, the only time I was to have any of this delicious cake was when she went back home and bought me some.  Her Auntie is famous for baking these for family and friends especially during the Chinese New Year. She makes large trays of it. So, the last time she went back, I asked her if she was able to not just bring me back some cake but also her Auntie's recipe.

And so, my friends, here is the recipe.  HT-F is so generous to let me share it with you.  I hope you give it a try.  It isn't difficult but  it does take about 4-5 hours and you need to be attentative.

We decided that we would try to bake this together.  As HT-F didn't actually watch her auntie make it, she translated the recipe and went on from there.  We also texted her mum, who is back in Indonesia, for help and tips. Our version turned out good for a first attempt.  The layers were not even and not evenly cooked so the colour wasn't consistent throughout the cake.  I also didn't chop the almonds fine enough so there were large chunks.  Overall, we were happy that it resembled a Kue lapis and it also tasted like one.

25 egg yolks
500g of dutch butter
75g plain flour. sifted
250g caster sugar
1/4 cup condensed milk
1 1/5 tsp kue lapis mixed spice
15g finely chopped almonds
Extra butter. melted

1.  Preheat oven to 200degC (180degC fanforced) and prepare a square baking tin with butter
2.  Cream the butter and condense milk together
3.  Add the yolks and sugar and beat till light and fluffy.
4.  Incorporate the flour and kue lapis spice into the yolk mixture
5.  Add the butter and mix to combine
6.  Add the chopped almonds and mix.
7.  Take about 2 tablespoons of the batter and spread out thinly and evenly into the baking tin.
8.  Place in oven and bake for 5-7 minutes until brown.  
9.  Flatten the cake with a flat utensil. (I used a cake decorating tool to smooth out fondant)

Flattening each layer
10.  Spread with the extra butter that has been melted until shiny.
11.  Turn oven to grill
12.  Add another 2 tablespoons of the batter and spread thinly and evenly
13.  Place under grill for about 3-5 minutes until browned.  Flatten cake
14.  Spread more of the melted butter.
15.  Repeat steps 12 to 14 until you have used up all the batter.

Bon Appetite,


/* */ Hannah said...

500g of butter? *fans self with hand* Well done for creating this mammoth beast of a cake! Looks delicious :)

/* */ Iron Chef Shellie said...

Yay! I'll have to give this a go one day looks great

/* */ Flaming Pot said...

Well done..:) I am indonesian but never make this kue lapis.. How embarrassing is that? hahaha.. Have to try to bake this one day..:)) I am craving for one now while reading your post..:)

/* */ Flaming Pot said...
This comment has been removed by the author.
/* */ vickys said...

You must have the patience of an angel! I've heard how laborious these cakes can be but looking at the final product makes it seem so worth it!

/* */ January said...

that looks like a lovely cake, cherrie. and you cut the slices so neatly! :D i haven't tried this and i hope i can make one as beautiful as yours one of these days. anyhow, i just want to tell you that i got some blog awards from a fellow food blogger and i thought about passing them to you. you've got an inspiring blog here and you create wonderful and mouthwatering dishes. i hope you can have the time to pick them up :) http://janiscooking.wordpress.com/2011/04/06/creamy-cream-dory-and-fabulous-awards/

/* */ Fatbooo said...

Very impressed! Mum often tells me this is the most terok cake to ever bake cos you have to do millions of layers!

/* */ Cherrie Pie said...

@Hannah - yep! 500g ad 25 egg yolks. so wickedly good. lol

@Shellie - Give it go, it's not difficult just laborious.
@Flaming Pot - I don't think I would've been able to make this without my Indonesian friend.

@vickys - awe thanks. it definitely is worth it.

@Jan - Thanks, i'm sure yours will turn out perfect. Thanks for the award. Will definitely visit your post.

@Fatboo. Yeah, my friends Auntie's cakes has millions of layers in hers. I only have 10's of layers lol

/* */ Joy said...

I don't believe there is 25 egg yolks.

/* */ cusinera said...

Look sinfully delicious....25 eggyolk and butter=) Wow, tlagang created with love, I love the layers!

/* */ Tangled Noodle said...

I've never tasted this cake before but it looks and sounds delicious! Your friend and her aunt are so generous to share the recipe, and kudos to you for turning out such a fantastic cake on your first try! 8-)

/* */ penny aka jeroxie said...

patience... something I am so lacking. GREAT effort!

/* */ Caroline said...

OMG saw this earlier at work & couldn't comment (though I am at work now but no ones here haha)
25 egg yolks & 500g of butter WHOA But I still wanna make :) this is like a dare, just have to!

/* */ susan said...

I haven't eaten this cake before, but I would love to try it! I don't know about making it though, cause I would never be able to use 25 egg yolks for one cake...

Related Posts with Thumbnails