Lapis Legit, also known as the “thousand layer cake”, literally means “sweet layer cake” in Indonesian.
This delicate and delicious cake was first introduced to Indonesia during its Dutch colony days, and ironically can hardly be found in Holland today.
Ultimate patience is key to creating this masterpiece, comprised of 15-20 layers, baked layer upon layer. A complicated process indeed but well worth the effort, for it brings both the baker and gourmet lover absolute delight when making its grand entrance.
Its ingredients are as noteworthy as its elegant look – a high ratio of butter and eggs to flour, and an eclectic mix of spices, including cardamom, cinnamon, clove, nutmeg and anise. Because of its rich decadence (aka high fat content), thin slices are usually served, often as a snack, and to be enjoyed with tea and coffee.
Makes 1x20cm (8 inch) square cake
What you’ll need
- 250 g high quality Dutch butter (cold and cut into pieces, plus extra to butter the layers while baking)
- 10 egg yolks
- 8 egg whites
- 1 1/2 cups caster sugar
- 185g cake flour, sifted
- 1/2 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 tbsp rum
- 2 tsps vanilla essence
What to do
- Pre-heat the oven to 160 degrees/ 325 degrees F.
- Generously butter the cake pan, then line the base with baking paper and brush with melted butter. Dust with flour and tip out excess.
- Sift flour and spices together.
- Egg yolk mixture: Whisk egg yolks with 1/2 cup sugar until light and thick
- Butter mixture: Cream butter with 3/4 cup sugar, rum and vanilla
- Meringue mixture: Whisk egg whites on medium speed till foamy, then add rest of sugar and whisk until stiff peaks form
- Mix egg yolk and butter mixtures together
- Fold in flour, followed by the meringue mixture
- Measure approximately 1/3 cup of batter and spread onto the baking tin with a spatula. Tap the tin to remove air bubbles and also to ensure a thin, even layer. Bake the first layer until firm, about 10 minutes.
- Turn the oven to grill mode, then grill until brown, about 30-40 seconds.
- Brush with butter.
- Spread a second layer, tap the tin, cook for 10 minutes and repeat the above process for all subsequent layers until all the cake batter is used up.
Notes:
- Between each layer, press the cake down well using a spatula or fondant press.
- If you spot any air bubbles as you are baking the layers, poke them with a toothpick
- Let the flavours continue to develop and it will taste best after 3-4 days.
- Store at room temperature for up to 1 week or in the fridge for 3 weeks.