Recently my baking buddy, Jane has been into baking Cake Lapis 1, 2, 3, 4. Take a look at hers and tell me how can i not be tempted, drooling over her pretty kek lapis without joining in the fun?!
So, yes i did! First thing first, right after my boy's exam! A great way to destress.
With the success of my previous lapis, i made some adaption to the recipe with the addition of cocoa instead of using Spekkoek Lapis powder. We had this for tea on a Sunday afternoon at our cosy 'tea-corner' after a few hours of my hard work and sweat-it-out. The cake was gone within the day ;)
This will be in my Christmas party menu this year.
Chocolate Kek Lapis
Recipe adapted from: Agnes Chang Baking Made Easy
Indonesian Kue Lapis
450g tinned butter (Golden Churn)
11/2 tbsp condensed milk
270g icing sugar - sieved (reduced to 200g)
15 egg yolks mixed with 1 tsp vanilla essence
120g Cake flour
15g Cocoa Powder
5 egg whites
50g mini choc-chips
1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy. Add Condensed milk and beat to combine. Set aside.
2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved cake flour.
3. Whisk whites till stiff. Gently fold whites into step 2. Divide batter into 2 portion. Add sieved cocoa powder into one of them, mixed to combine.
4. Spread 1 thin layer of plain cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick and press. Spread another thin layer of cocoa batter, sprinkle some chocolate chips on it, bake on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.
5. Remove and leave to cool. This cake tastes better after keeping for one day.
While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass or lapis presser. This is to ensure all the layers are flat and nice. You can also brush a little melted butter over each baked layer to keep the cake moist.
If you want the layers to be even and neat, weigh the same amount of batter before spreading.