When to a friend place to celebrate Chinese New Year. She bakes this cake, which she said it takes time, and do not rush getting the butter soft. Then time watching the batter in the oven layer by layer. Also, she changes the ingredients from her mother’s recipe because she can’t remember what and the right amount her mother had put in.

Google: “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. Indonesian spice layer cakes are must-have Lunar New Year treats in our home, as my grandma and grandaunt usually do them in Penang; to offer family and friends when they come calling or visiting.” We, kids always get to eat them before other family member and friends come over.

“These unique butter cakes go by their local name, kue lapis legit, in Indonesia, Singapore and Malaysia. It is sometimes referred to as a ‘thousand layer cake’, most likely to impress how laborious and time-consuming it is to bake this cake, layer by layer.”

I searched on google, there are so many recipes with different and amounts of ingredients. I used part of my friend’s recipe and part of it from various bloggers, estimating the right amounts as well as adding my own. I am glad it turns out good for my first time doing it. I almost forgot to take the picture. As soon as I put the plate on the table, I quickly take the picture without realising that I forgot to unwrap the cling wrap. Anyway, I am happy to try out and glad that it was good. Let’s bake!!!

Ingredients
(A)
500 g butter
4 Tbsp Condensed milk
3 Tsp Brandy
200 g plain flour, sifted
1 Tbsp Lapis spice (Allspice) or cake spice or 5 spice

(B1)
20 Egg yolks
170 g Castor sugar

(B2)
6 Egg whites
110 g Castor sugar
1/4 tsp Cream of tartar

Method
Preheat oven to 190 degrees C. Grease and dust an 8×8 inch square pan. Cream butter, condensed milk and brandy at medium speed for abt 10-20 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.

Whisk egg yolks and sugar at max speed until thick. Add this mixture into butter mixture gradually till well mix.

Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.

With a spatula fold 1/3 of the egg whites into butter and flour mixture and continue the process of folding the rest till two mixtures are well incorporated.

Spread a small amount of batter about 90-100g, weigh the batter to ensure even layer on the tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.

Second layer onwards, “low grill” function. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Subsequent layer takes about 4 mins to bake, golden brown. Use a motar or a glass to lightly press and poke with satay stick each baked layer before adding new batter. Continue baking the cake by the layers until the batter uses up.

Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.

https://helenscchin.com/2015/02/28/indonesian-layer-cake-lapis-legit

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