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Kue Lapis Legit

Name: Kue Lapis Legit
Prep time: PT1 hour 30 minutes
Cook time: PT3 hours
Total time: PT4 hours 30 minutes
Yield: 20
Cuisine: Indonesia
Ingredients: 500 g Unsalted Butter, softened (Ensure butter is at room temperature for optimal creaming.); 30 undefined Egg Yolks (Large egg yolks.); 400 g Granulated Sugar (Can use caster sugar for finer texture.); 200 g All-Purpose Flour (Sifted.); 3 tbsp Spice Mix (Ground Cinnamon, Nutmeg, Cloves) (A blend of equal parts or to taste. For example, 1 tbsp each of cinnamon, nutmeg, and cloves. You can also use a pre-made speculaas or speculoos spice blend.); 2 tbsp Sweetened Condensed Milk (Optional, for added richness and color.); 1 tsp Vanilla Extract (Optional, for fragrance.)

Indonesian Thousand Layer Cake

Kue Lapis Legit is a rich, dense, and fragrant Indonesian layer cake, a beloved Dutch-Indonesian specialty. It's characterized by its many thin, distinct layers, each infused with warm spices, creating a beautiful marbled effect and a complex flavor profile. Traditionally served during festive occasions like Christmas and Lebaran.

Förberedelsetid1 hour 30 minutes

Tillagningstid3 hours

Total tid4 hours 30 minutes

Portioner20

SvårighetsgradHard

2 ändringar· Feb 8

Skapa din version

Kue Lapis Legit - Indonesia traditional dish

🧂 Ingredienser

500 g Unsalted Butter, softened(Ensure butter is at room temperature for optimal creaming.)
30 Egg Yolks(Large egg yolks.)
400 g Granulated Sugar(Can use caster sugar for finer texture.)
200 g All-Purpose Flour(Sifted.)
3 tbsp Spice Mix (Ground Cinnamon, Nutmeg, Cloves)(A blend of equal parts or to taste. For example, 1 tbsp each of cinnamon, nutmeg, and cloves. You can also use a pre-made speculaas or speculoos spice blend.)
2 tbsp Sweetened Condensed Milk(Optional, for added richness and color.)
1 tsp Vanilla Extract(Optional, for fragrance.)

👨‍🍳 Instruktioner

1
Prepare the cake pan: Grease and flour an 8-inch (20 cm) square or round cake pan. Line the bottom with parchment paper, then grease and flour the parchment paper. This ensures easy release.
⏱️ 10 minutes
2
Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until very pale and fluffy, about 5-7 minutes. This incorporates air, crucial for the cake's texture.
⏱️ 7 minutes
3
Gradually add sugar: With the mixer on medium speed, gradually add the granulated sugar, about a tablespoon at a time. Continue beating until the mixture is light, airy, and forms ribbons when the beater is lifted, about 10-15 minutes. Scrape down the sides of the bowl as needed.
⏱️ 15 minutes
4
Incorporate egg yolks: Reduce the mixer speed to medium-low. Add the egg yolks one at a time, beating well after each addition until fully incorporated. The mixture might look slightly curdled; this is normal. Continue beating until smooth and creamy. If using, mix in the sweetened condensed milk and vanilla extract.
⏱️ 20 minutes
5
Fold in dry ingredients: Sift the flour and the spice mix together over the butter-egg mixture. Gently fold them in using a spatula until just combined. Be careful not to overmix, as this can toughen the cake. The batter should be thick and smooth.
⏱️ 5 minutes
6
Preheat the oven and broiler: Preheat your oven to 180°C (350°F). Set your oven's broiler (grill) to high. Ensure your oven rack is positioned about 6-8 inches below the broiler element.
7
Layer and broil the cake: Spoon about 3-4 tablespoons of batter into the prepared pan. Spread it evenly and thinly using an offset spatula to form a layer approximately 1/8 to 1/4 inch thick. Place the pan under the preheated broiler. Broil for 1-3 minutes, watching *very* carefully, until the layer is golden brown and slightly puffed. The exact time will depend on your broiler's intensity. Immediately remove the pan from the oven.
⏱️ 3 minutes per layer
8
Repeat layering: Add another 3-4 tablespoons of batter on top of the broiled layer, spreading it evenly. Broil again for 1-3 minutes until golden brown. Continue this process, repeating with the remaining batter, until all layers are cooked and the cake is built up. You should aim for at least 18-20 layers.
⏱️ 2 hours 30 minutes
9
Cool the cake: Once the last layer is broiled, remove the cake from the oven. Let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack, remove the parchment paper, and let it cool completely.
⏱️ 2 hours
10
Slice and serve: Once completely cool, use a sharp knife to slice the Kue Lapis Legit into desired portions. The cake is best enjoyed at room temperature.

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💡 Proffstips

✓Patience and attention are crucial, especially during the broiling process.
✓Each thin layer is individually broiled to achieve the characteristic color and texture.
✓This cake is a traditional centerpiece for celebrations like Christmas (Natal) and Eid al-Fitr (Lebaran).
✓Ensure your butter is truly softened, not melted, for the best creaming results.
✓If your broiler is very strong, you may need to reduce the oven temperature slightly or increase the distance from the element.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Kue Lapis Legit Prune: Add a layer of thinly sliced prunes between some of the cake layers before broiling.
Kue Lapis Legit Keju (Cheese): Incorporate grated cheese into some layers.
Kue Lapis Legit Cokelat (Chocolate): Add cocoa powder to some of the batter for chocolate layers.
Without Spices: Omit the spice mix for a simpler, buttery cake.