Kueh Lapis Legit/ Kek Lapis (Indonesian Layered Cake)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a unique sweetness while brown sugar enhances moisture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and adds a nutty flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Toast the spices in a dry pan, stirring constantly, until fragrant.

Grind into a fine powder.

Cream the butter, condensed milk and liquor until fluffy and creamy.

Add the sifted flour, spice and salt.

Whisk egg yolk and sugar until thick at maximum speed. Add to the butter mixture gradually.

Whisk egg whites, sugar and cream of tartar at max speed until stiff.

Fold 1/3 of the egg whites into the batter, before folding the rest in.

Preheat the oven to 200C. Warm up the lined tin briefly in the oven before greasing and lining it.

Spread a small amount of batter (100g for 9”, 130g for 10” and 70g for 7”) and tap it firmly on the counter.

Bake until golden, 5-7 minutes. Lightly press each baked layer with a spoon or metal press. Spread more batter onto the baked layer.

From the second layer onwards, increase the oven temperature to 230-240C and only use the top heat setting. Bake 3-4min or until beautifully browned.

Repeat until all the batter has been used up.

Cool, then cut off the sides. Poke holes in the cake with a thin metal skewer and brush with whiskey, rum or brandy. Wrap in parchment and store in an airtight container for at least 2 days to age before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens