I *love* Kek Lapis!
I don’t care that it is ultra high in calories, the fact that it contains 20 egg yolks and uses a whopping 500g of butter just for an eight inch cake. I *love* Kek Lapis. Period.
Truth be told, i’m one of those who will not say no whenever i am offered to sample this delectable cake at mostly shopping malls at this time of the year. Heck, even if i’m not offered, i’d go up and take one sample just satisfy the palate! Yes, i’m that shameless! *hide*
It’s only for this cake. Cookies and others… my interest just isn’t quite there. Hee!
For those who have no idea what i’m talking about (probably just a few of you), Chinese New Year is just next week! One of the must have for the family, apart from pineapple tarts and bak kwa, is Kek Lapis. Instead of buying it off the shelves this year, i took up the challenge from Darcy (again) and baked us not 1 but 2 cakes (didn’t have the right cake pan so i baked another cake using the extra batter simultaneously!)!
I’m mad, am i not? ^_^
It was hard work alright.
I almost didn’t leave the kitchen for 3 hours!
Having said that, i quite enjoy the whole process though. The thrill of squatting down, — yeah, so not glam i know! :P — seeing each layer successfully baked in the oven, the joy of poking the cooked cake with toothpick which emits the most droolicious smell ever and dubiously spreading layer after layer… are really quite delightful!
For a while, i thought the cake would be a flop especially after the first 2 layers. Firstly, i was not using the required cake pan. Secondly, i don’t own a metal fondant smoother, so the first few layers which i pressed down with a spoon, the baked layer got torn a little (i was too rough). And thirdly, i have no idea how much batter i should add and how high the cake will rise up to.
But i’m glad everything turns out quite O.K though there is much room for improvement when i’m baking this cake again next week. ;)
Kek Lapis with Cranberry
20 egg yolks
4 egg whites
500g salted butter
3 tbsp condensed milk
250g sugar (orig : 350g!)
200g plain flour
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla essence
4 tbsp rum or brandy
60g dried cranberries (optional)
1. Butter the base of an 8″ X 8″ X 2.5″ pan and line with baking parchment.
2. Pre-heat your oven at 200C, selecting the grill function.
3. Sift the plain flour and spices together. Mix in the dried cranberries.
4. Beat the egg yolks and sugar together until pale yellow, thick and creamy
5. Cream the butter and condensed milk together until soft and fluffy. Add the creamed butter to the egg yolk mixture and mix until combined.
6. Beat the egg whites until medium firm peaks.
7. Fold in the egg whites, followed by the flour mixture into the rest of the batter.
8. Stir in the vanilla essence and rum until well-combined.
9. Spread a thin layer of batter onto the parchment paper.
10. Grill for 7 – 8 mins on the lowest rack in your oven or until lightly golden brown.
11. Remove cake pan from oven and press the baked layer down lightly with a metal fondant smoother. Prick all over the layer of cake with a toothpick.
12. Repeat steps 9 to 11 for each layer.
13. For the last layer, turn the oven down to 150 degrees C and bake on middle rung for 15 minutes or until golden brown.
14. Remove from oven and run a paring knife along the edges of the cake pan.
15. Turn the cake out of the pan and remove the baking parchment.
16. Flip cake back upright and let cool.
Recipe adapted from here.
Submitting this to Muhibbah Monday to Suresh at 3hungrytummies :)