Thousand Layer Cake (Kek Lapis)

9 x 9 inch square tin /round tin.

Ingredients : 

(Butter mix) ⦁ 500 g butter (Room temperature)

⦁ 300 g condensed milk ⦁ 220 g cake flour ⦁ 1/2 tsp baking powder ⦁ 1 1/2 tsp lapis spices mx consist of 1/2 tsp nutmeg, 1 tsp cinnamon powder 

1tbsp rum (option)

(Egg mix) ⦁ 22 pieces of egg yolk 

⦁ 120 g of sugar (less sweet)

(Egg white mix) ⦁ 8 pieces of egg white ⦁ 1/2 tsp cream of tartar

Method ⦁ Pre-heat the oven to 195 to 200 degree Celsius. ⦁ Sift flour and spices together. ⦁ Separate the eggs accordingly. ⦁ Butter mixture: Beat soft butter and condensed milk till white, then set aside. ⦁ Egg white mixture: Whisk egg whites and baking powder till stiff at medium speed. Stop when peak formed. Set aside ⦁ Mix sugar and egg yolks with electric cake mixer until pale. ⦁ Stir in flour into the egg york mixture. ⦁ Mix in butter mixture into egg mixture in 3 rounds using a whisk. ⦁ Line a square/round baking tin with paper, grease the paper well. ⦁ Heat the tin for 2 minutes in the heated oven. ⦁ Weigh out 130 g of batter and spread onto the baking tin. Bake the first layer till well browned. ⦁ Turn the oven to grill mode. Place a second layer of 100g and grill this second layer till brown. Repeat the grilling process for all subsequent layers of 100g each, till all the cake batter is used up. ⦁ Between each layer, press the cake down well using a press or bottom of a mug or use fork to release trapped air escape between.

Thousand Layer Cake (Kueh Lapis) – 9 x 9 inch square
(I use half of recipe for 8x8 inch square bake tin)

Ingredients

• 500 g butter (Golden Churn tinned butter spread recommended – freeze the butter overnight then cut into pieces before using)
• 22 pieces of egg yolk
• 8 pieces of egg white
• 300 g of sugar
• 300 g condensed milk
• 220 g cake flour
• 1/2 tsp baking powder
• 1 1/2 tsp lapis spices (Recommended: 1/2 tsp nutmeg, 1 tsp cinnamon powder)
• 3 tbsp rum

Method

• Pre-heat the oven to 195 to 200 degree Celsius.
• Sift flour and spices together.
• Butter mixture: Beat frozen butter and condensed milk till white, then set aside.
• Egg mixture: Whisk egg whites and baking powder till stiff at medium speed. Add in sugar, then egg yolks one by one.
• Stir in flour into the egg mixture (I used hand folding).
• Mix in butter mixture into egg mixture in 3 rounds using a whisk (I used hand folding).
• Mix in rum till blended in.
• Line a square baking tin with paper, grease the paper well.
• Heat the tin for 2 minutes in the heated oven.
• Weigh out 130 g of batter and spread onto the baking tim. Bake the first layer till well browned.
• Turn the oven to grill mode. Place a second layer of 100g and grill this second layer till brown. Repeat the grilling process for all subsequent layers of 100g each, till all the cake batter is used up.
• Between each layer, press the cake down well using a lapis press.