Here’s one of my greatest baking adventures……Indonesian Layer Cake, commonly called ‘Kek Lapis’ in Malaysia and Indonesia. The other being macaron. They were for my Valentine’s Day last week. You can read more about my Valentine’s Day fun at My Big Fat Valentine’s Day. This cake is really time consuming but it’s worth every bit of my time and effort. Not only did it taste fantastic but it looks really pretty and classy.
Looking at the ingredients, you may say this Indonesian Layer Cake is one of the most fattening cakes with so much butter and 25 egg yolks. It’s actually a fairly big cake. This cake is always served in small portions. to give it that classy look. I think it won’t look classy when served in big portions. It’s really good with a cup of coffee or tea.
If you serve this Indonesian Layer Cake in pretty little classy cups like the Royal Alberts collection, they look fit for the Queen! But sadly I don’t have those cups. I’m not an avid collector of them. This one here is just so pretty but cost about £30!! Using them would be a little stressful for me. What if I drop or break it? That would give me unnecessary sleepless nights!
This cake is very popular during Chinese New Year or Hari Raya. I just think that this cake is not any more fattening than other cakes. Too often when we eat other cakes, we add layers of frosting in between and on top or pour cream, custard, caramel or chocolate sauce over it. And we eat a big serving of it. But not for this Indonesian Layer Cake or Kek Lapis. Remember, it’s served in small portions.
The ingredients are rather simple. I got this recipe from Ann at Pig Pig’s Corner but made some adjustment to it. I won’t know what to do with so many egg whites so I added more egg whites to the cake and use the others for macarons. I heard from a friend many years ago that she brushed each layer with butter so I tried that. So here’s my Indonesian Layer Cake recipe.
1 tin (397g) condensed milk
1t vanilla essence
1 & 1/2t ground mixed spice
Cream Ingredients A. I used the canned condensed milk. I think if I used my homemade condensed milk, it would taste much better. I will do that next time.
If you like to make your own condensed milk, click How To Make Condensed Milk. If you don’t like it so thick, use less milk powder. My version is good for baking. You can cut down on the butter if you like, especially if you want it for making drinks.
25 egg yolks
100g castor sugar
I used free range eggs. Look at the eggs yolks, so orange and beautiful. Separating the egg yolks from the egg whites is very easy. I’ll show you a cool, neat way to do it in my next post.
Beat Ingredients B until thick and creamy. Add to creamed mixture of Ingredients A.
1/4t baking powder
Sieve Ingredients C. Add to the egg mixture above and mix well. The flour is not much so I added all in one go and folded through the egg mixture gently.
10 egg whites
pinch of cream of tartar
Beat Ingredients D until stiff. I just added all together and beat it up.
FOLD the beaten egg white GENTLY into the batter mixture above. Don’t beat it up. Otherwise it will lose its volume.
Now the fun and patience begins!
Lay a piece of baking paper at the bottom of the tin only. Turn on the grill to medium. Heat up the tin for a minute or so. Scoop some cake batter into the tin. Spread it out. The tin is hot so it’s easy to spread it out. It takes a few minutes to turn brown. So don’t go away otherwise it will get burnt. I didn’t realise that and my first layer was slightly burnt. The batter may look a little lumpy and curdled but it’s perfectly fine. The cake still turned out very well as you can see from the picture.
Once it’s brown, careful remove the tin. Use a tooth pick and prick all the bubbles if there are any. Mett some butter and brush a little over the top. It gives a more moist and lovely flavour and taste. Then spread another layer and into the grill it goes again. Mine had 18 layers and it took me about 2 hours or maybe more.
I must say I am really proud to have made this cake. Will I make it again? Of course I will, especially on special occasion. I think it’s a good cake to help build patience if you are one like me that lacks patience in the kitchen…haha.
Quote of the day……
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
- John F. Kennedy
Keep Learning Keep Smiling