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,

Cherrie