Remember the lapis legit cake that used up 857239875023745 egg yolks? Well, someone’s gotta use up the egg whites too. So here’s what i did.
This cake is the perfect antipode to the lapis legit. Not only it is all egg white, it also uses minimal fats. I didnt say that this is a healthy cake though. Because what it lacks for in richness, it makes up for in sugar.
Also, this cake is steamed as opposed to baked. It only has three layers, which makes it less time and labor intensive than its multiple layered cousin.
Well, they did say to eat a balanced diet after all. What better ways to observe that advice by eating foods that are of polar ends of each other?
Recipe Adapted from NCC, Here
*note: I changed the coffee essence to vanilla
*note: I changed the mocha and chocolate paste to food colourings of yellow, red and green
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