Kue Lapis Legit
I have always shy-ed away from making kue lapis legit simply because there’s just too much on the line.
This cake is not only labour intensive, but it is also time AND capital intensive.
Why do I say so ?
The lapis legit, or the rich layer cake, is made by baking each layer individually. This means that you have to stand in front of your oven and top your baking tin with new cake batter each time the previous layer gets cooked.
It also means that you can’t pop it into the oven and run to feed your baby. You can however, bring the baby to the oven and hope she doesn’t get too cranky from hunger when her mom is hawking over the oven for her layers to bake.
Capital intensive, because it involves lots of butter and egg yolks. A 20 x 20 cm sized cake can use up to 40 egg yolks! Talk about “eggspensive”!
But when the Aspiring Bakers announced their 27th theme as Through Thick and Thin – Kue Lapis Classics. I decided to jump on the bandwagon because I know that if i let this chance slip, i might never never attempt to bake kue lapis !
So let’s take a stroll through my adventure.
Or should i call it my misadventure?
As you can see, this is not a great looking lapis legit.
1.The layers are uneven and the cake is reallly shorrttt..
I guess i only have myself to blame. I halved a recipe i found on the net thinking that i would compensate by using a smaller baking tin. Well, the tin wasn’t that small. I should have used 75% of the recipe instead.
2.The surface is all crinkly.
Can anyone help me troubleshoot this? My only guess is that i have my oven turned up too high.
Nevertheless, a lapis legit IS a lapis legit. I mean with that much amount of butter and egg yolks, i don’t think it can ever taste bad. This cake is really sinfully rich and delicious despite it’s appearance.
I would definitely try making this cake again, this time with more batter and lower temperature. Wish me luck !
This post is submitted to Aspiring Bakers #27 – Through Thick and Thin – Kue Lapis Classics. Do head over to Sweet Samsations to learn about it and join the layerings!
Kue Lapis Legit
by Fatmah Bahalwan
recipe HERE
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A baking addict who loves to give away all her baked products to willing (or unwilling) recipients to make room for more baking. i would love to hear from you! Email me at twilightzky@hotmail.com
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Beautiful photo and excellent recipe!
wow, this sounds labour intensive but it looks delicious!
I think it looks wonderfully delish and pretty ♪
“eggspensive” haha! I like that! Thanks for submitting Lina! hmmm! I THINK the problem lies with the egg. In the recipe it doesn’t seem like the yolks were beaten prior to being mixed with the butter. Do you find that your batter already started to separate even in the beginning? Mungkin ya.. Kocok telur hingga kental dan mengembang. I think when the egg is not beaten enough or if it’s too cold it will cause the mixture to curdle. If the batter starts to separate, it will be uneven when baking, some areas of the lapis will bake faster than others. Hence the crinkly top. This is also the reason why there are holes in some lapis. Not 100% sure if it’s the reason but I hope this helps!!! 🙂
indeed eggspensive LOL it still looks good to me despite the crinkly top 🙂
If you’re unfamiliar, this cake is notorious for having LOTS of eggs, butter and in some cases condensed milk. I don’t doubt that it would make the list of “Most FATTENING Cakes Mankind Has Ever Created”. At the same time it would definitely also top my list of “Favourite Cakes In the World”. Kue Lapis cakes originated in Indonesia but are extremely popular in Singapore and Malaysia as well. “Lapis Legit” loosely translates to “Rich Layers”. The cake is considered to be luxurious and expensive. Hence it is often presented as gifts during festive seasons. Please see here tips and a recipe of a lapis legit I made.
Impressed with your effort GF…amazing. Dont worry about the irregularity, it’s a labour of love