Kueh Lapis Legit. Many Indonesian lapis legit will completely omit the egg whites. Eggs are easier to separate when cold and I made the kueh lapis but after it has cooled down, the centre portion of called becomes lower. Unlike lapis legit's European ingredients, kueh lapis reflects local produce.
This layered cake now comes in prunes and durian flavours too. Kueh Lapis Legit. one of my absolute favourites that has been on my to-bake list for eons! Kue lapis is Indonesian kue, or a traditional snack of colourful layered soft rice flour pudding. You can cook Kueh Lapis Legit using 12 ingredients and 11 steps. Here is how you cook that.
Ingredients of Kueh Lapis Legit
- Prepare of High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing.
- It’s of Demerara Sugar, 125g + 120g.
- Prepare 60 g of Full Cream Condensed Milk,.
- Prepare 20 of Egg Yolks,.
- Prepare 2 TBSP of Spiced Rum,.
- It’s 90 g of Cake Flour,.
- You need 1/2 TSP of Cinnamon Powder,.
- It’s 30 g of Almond Meal,.
- It’s 1/2 TSP of Nutmeg Freshly Grated,.
- It’s 8 of Egg Whites,.
- You need 1/2 TSP of Cream of Tartar,.
- You need of Dried Prunes Pitted, 12 (Optional).
How to make Lapis Legit Prune / Thousand Layer Cake. Lapis Legit is also known as Spekkoek or Spekuk in Indonesia. The mention of Lapis Legit would transport me back to one of my favorite. Resep lapis legit hadi tuwendi ini memberikan hasil lapis legit yang lembut dan manis.
Kueh Lapis Legit step by step
- Grease the cake pan with unsalted butter, on the sides as well as the bottom. Line bottom of the pan with parchment paper. Preheat oven to 200 degree celsius or 400 fahrenheit. *Set the heat only from the top.* *Make sure all the ingredients are at room temperature when preparing your mise en place.*.
- Using a hand or stand mixer, cream together butter and 125g of sugar. Cream until light and fluffy. Add in condensed milk egg yolks and rum..
- Continue creaming until well combined, light and fluffy. Almost like a mayo consistency. In another separate bowl, sieve flour, cinnamon, nutmeg and almond meal. Set aside. In another bowl, whisk egg whites and cream of tartar until soft peaks form..
- If you are using a hand or stand mixer, make sure the paddle attachments are washed and dried before whisking the egg whites.* While still continue to whisk, add in the remaining 120g of sugar gradually. Whisk until stiff peaks form, tripled in volume and until the sugar has dissolved. Time to mix everything together..
- Fold the egg whites mixture into butter mixture until well combined. Using a hand or stand mixer, while mixing, gradually add in the dry ingredients. Mix until fully incorporated and well combined. The batter should be creamy, light and fluffy. Measure 150g of the cake batter and pour into the cake pan. Using an offset spatula to spread the batter to the 4 corners of the cake pan..
- It doesn't have to be perfectly spread and even. This is a wet batter, once it hit the oven, it will work it's magic. Give the cake pan a few taps on the counter top to remove any excess bubbles. Wack into the oven and bake until the top turns golden brown. It should take about 3 to 5 mins. It can go from golden brown to burn very fast. Keep a close watch..
- Remove from oven and press the cake with a cake smoother to compact it. If there are air pockets, gently poke it with a skewer and press with the cake smoother to flatten. Brush the cake gently with butter. Lay another 100g of the cake batter onto the baked cake layer..
- The pan and cake is hot enuff to allow the batter to melt. Swirl the pan around to spread the batter. Before wacking into the oven, give it a few taps on the counter top to remove any excess bubbles. Repeat the process until all the cake batter is baked..
- If adding prunes, slice the pitted prunes in halves lengthwise. Scatter 6 halved prunes out evenly on every 4th layers and finally the last layer. Bake the last layer is golden brown. Remove from oven. Set aside to cool down slightly..
- As the cake cools, the sides will pull away from the pan. Run a sharp knife along the edges. Carefully flip the cake pan onto a serving plate and unmold the cake. It should come right off..
- Give it a few taps if it doesn’t. Set aside to cool down for at least 2 hours. Using a sharp knife, trim off the 4 edges to reveal the beautiful layers. Slice and serve. The kueh lapis legit can keep in a cool dry room temperature for up to 5 days. I would serve my Kueh Lapis with whipped cream and a dusting of instant espresso powder, cocoa powder and edible gold dust..
Lapis legit adalah kue yang membutuhkan kesabaran dalam proses pembuatannya. Indo-Dutch Spekkoek Recipe — Lapis Legit — Layered Spice Cake. In Indonesia, the cake is known as spekkuk (a corruption of the Dutch name), but also as lapis legit or kue lapis. Kueh lapis is a rich buttery spice cake that is grilled layer by layer, resulting in its definitive layered Kueh lapis is truly a labour of love as each layer is grilled in the oven under the watchful eye of the. Lapis legit atau spekuk (bahasa Belanda: Spekkoek) adalah salah satu jenis kue basah tradisional dari Indonesia.
