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Indonesian Layer Cake: Lapis Legit

Indonesian Layer Cake or Lapis Legit is a very popular Indonesian cake that has around 20-40 thin layers of rich, moist, and buttery cake, sometimes flavored with spices, milk, prunes, or cheese.

indonesian layer cake lapis legit

Warning for all cake bakers, this butter cake will be very time-consuming, but it is super worth your time. The cake is unlike other butter cakes. Its moist and bouncy texture from each layer are amazing, you will want to peel each layer eating it. One slice is never enough.

What is Thousand Layer Cake or Lapis Legit?

This butter cake has been in Indonesia for a long time. During Dutch colonization, it is very popular and along the time, it is developed and improvised by many bakers.

It uses a lot of butter and eggs. Moreover, each thin layer is baked carefully, thus the price for this thousand layer cake is very high.

The price will depend on the butter brand and the egg yolks used. The better the butter brand and the more egg yolks used will determine the taste and texture of the cake, thus the price.

There are some cheap versions available in the market. But once you get the chance to eat the premium one or the original traditional recipe, you will not want to try the economical version anymore.

Different Types of Layered Cake

In Indonesia you can find many different types of Indonesian layered cake or kue lapis. The most popular is the milk flavor one without spices and then the one with spices like cardamom and cloves.

What I am sharing here is the one with milk flavor and with beautiful dot pattern.

There is also layered cake from Pontianak which doesn’t use any flour at all. It uses a lot of egg yolks and butter.

In modern times, Indonesian bakers also creatively made a roll version of this layer cake. It has only 2-3 layers, baked in a very long pan and rolled.

rolled layer cake

Legit Means Sweet

Legit here means sweet. The traditional recipe puts so much sugar in the cake. Can you imagine the calorie surge?! That’s why they say this cake will make you fat so fast!

I have adapted the recipe. I use much less sugar in it, but still tasty enough to be the traditional layered cake.

Be mindful still when you this. It is very addicting but it is definitely worth it to make this cake once every year.

When to Eat

Lapis legit or Indonesian layer cake also known as Spekkoek cake or Spekuk are often baked during Chinese New Year in Indonesia. Each household has its own version possibly. Otherwise, people will just buy from a famous baker who specializes in kue lapis.

indonesian layer cake

Another reason to buy lapis legit or thousand layer cake will be to present as a gift to overseas friends. This cake is so famous overseas because of so many Indonesians bringing this cake as souvenirs. And no matter what nation you are, you will love it!

Flavors

Lapis legit or spekkoek is made in original version with just milk flavor, spekkoek spices, cheese, dried prunes, and even almond.

cheese indonesian layer cake

These cakes are all very wonderful. You can see the thin layers and they are so tempting and fragrant from the butter!

This time I want to share the milk flavor Indonesian Layer cake with chocolate dots in every 3 layers. The dots are to make the cake more attractive.

Indonesian Layer Cake Recipe

  • 280 gr butter
  • 140 gr margarine
  • 250 gr confectionery sugar
  • 70 gr condensed milk
  • ½  tsp vanilla extract
  • 350 gr egg yolk (around 19-20 eggs)
  • 105 gr cake flour
  • 70 gr milk powder
  • 14 gr cornstarch
  • ½  tsp cocoa powder
  • ½  tsp chocolate paste
  • 140 gr egg white (around 3-4 eggs)
  • 25 gr confectionery sugar

Instructions

  • Preheat the oven to 180°C.
  • In a mixing bowl with wire whip, mix butter and vanilla extract until the butter softened. Put in the powdered sugar, and mix for around 15 minutes. Be careful, start with low speed to let the sugar mixes with the butter.
  • The butter should be pale and very light after 15 minutes.
  • Scrape the sides of the bowl. Continue with high speed.
  • Put in the egg yolks. Mix for 2-3 minutes. Pour in condensed milk, mix for a while.
  • Sieve the dry ingredients: flour, milk powder, and cornstarch. Put in the dry ingredients. Mix thoroughly.
  • In a separate bowl, mix egg white and put in the powdered sugar in parts. Mix until the meringue reaches stiff peak and the egg white batter does not fall when the bowl is turned upside down.
  • Put in the meringue in the butter mixture. Mix with a whisk.

indonesia layer cake

  • The batter should be light, pale, and fluffy.
  • Take 70 gr of the batter, put in cocoa powder and chocolate paste. Mix well.
  • Put the chocolate batter in a piping bag. Set aside.

indonesia layered cake

Making the Layer

  • Prepare an 8 inch round pan, layered with baking paper and greased with baking spray.
  • Weigh 65 gr of batter for each layer. Try to spread the batter evenly in the pan. It will also melt and create a thin layer in the oven. The amount of the batter for each layer will depend on the size of the baking pan.
  • Put the pan in the oven, bake for 2-3 minutes with upper heat 180°C. The batter will melt and cover the pan evenly.
  • Press each layer with an iron plate gently and carefully before pouring the next layer.
  • Every 2 layers, draw any pattern with the chocolate batter in a piping bag. If you use a round pan, it will be best to draw a circle pattern.

indonesian layered cake

  • Bake the chocolate pattern for 1-2 minutes.
  • Continue until all the batter is finished. The last chocolate batter can be used to draw a beautiful pattern on top of the cake.

indonesia layered cake

  • If you find bubbles on the layer, use a toothpick to deflate it and press lightly with an iron plate.

indonesian layered cake
indonesia layered cake

  • After you are finished with the whole batter, bake the whole cake with lower heat for 20 minutes. Turn off the upper heat.
  • Take out the cake from the oven and the pan. Let it cool.
  • Cut the cake and check the beautiful pattern.
  • Enjoy!

indonesia layered cake

Notes

Standing oven and convection oven can be used to make this cake. Oven deck can not bake this cake because the fire is covered with an iron plate.

When you bake this cake, each layer might have bubbles. Use a toothpick to deflate the bubble and press with the iron plate gently.

Press each layer with an iron plate gently and carefully before pouring the next layer.

If you like this Indonesian layered cake, you might want to check another Indo Dutch cake called Lapis Surabaya or Dutch Ontbijtkoek Cake.

Lapis Surabaya is a simpler option. It has 3 layers only, it is less time-consuming. Ontbijtkoek is much simpler and easier to make.

Storage

When baked properly, this butter cake has long shelf life, at least longer than regular butter cake. If you want to keep its freshness and moistness, there are some simple tricks you can do.

Most layered cake can stay fresh for up to 2 weeks to 1 month. This only applies to Kue Lapis Legit or Layered Cake. It is because each layer is so thin, it is baked thoroughly.

You can freeze Kue Lapis Legit for long term storage. Cling wrap it first and put in an airtight container and simply freeze it.

My friends who like to bring Kue Lapis Legit overseas often does that. And they said the Lapis Legit is safe and sound for up to 3 months.

FAQs (Frequently Asked Questions)

Q: What makes Kue Lapis Legit different from other layered cakes?

A: In Indonesia there are many types of layered cakes. Lapis legit is different because each layer is so thin and baked thoroughly. Another thing that makes it different is the spice blend used in the batter consisting of cardamom, cinnamon, and cloves.

Q: Can Kue Lapis Legit be made with less sugar or alternative sweeteners?

A: Yes, although the traditional recipes are mostly quite sweet, you can use less sugar or alternative sweetener like stevia or honey.

Q: Is it possible to make a vegan version of Kue Lapis Legit?

A: It is very challenging to make a vegan version of this cake, because of the amount of egg yolks and butter used. These ingredients are crucial to achieve the texture of this traditional butter cake.

Q: How many layers does a traditional Kue Lapis Legit have?

A: A traditional Lapis Legit can have around 20 to 30 layers, depending on the recipe and the baker’s preference.

Q: What are the best spices to use for an authentic Kue Lapis Legit flavor?

A: The most authentic spice blend includes cardamom, clove, cinnamon, and nutmeg. These spices called Spekkoek powder are key to achieving the signature flavor profile of Kue Lapis Legit.

Q: Can Kue Lapis Legit be frozen for long-term storage?

A: Yes, Kue Lapis Legit can be frozen. Wrap it tightly in plastic wrap and store in a freezer-safe container. To serve, thaw it in the refrigerator and bring it to room temperature.

Conclusion

Kue Lapis Legit is much more than a sweet indulgence; it’s a storied treat that weaves through the fabric of Indonesian culture. Each meticulously crafted layer is a testament to tradition, patience, and culinary artistry.

Even though making this cake is really time-consuming, but the end result is very satisfying as you can see so many thin layers neatly carved. The unique flavor is also another important thing to note.

If you decide to make this butter cake, please feel free to leave a comment below or tag me on my Instagram.

More Butter Cake to make

indonesian layer cake lapis legit

Indonesian Layer Cake – Lapis Legit

Indonesian Layer Cake or Lapis Legit is a very popular Indonesian cake that has around 20-40 thin layers of rich, moist, and buttery cake.
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Course: Cake, Dessert, Desserts
Cuisine: Asian, Indonesian
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 16 slices
Calories: 327kcal
Author: Claudia

Ingredients

  • 280 gr butter
  • 140 gr margarine
  • 250 gr confectionery sugar
  • 70 gr condensed milk
  • ½ tsp vanilla extract
  • 350 gr egg yolk around 19-20 eggs
  • 105 gr cake flour
  • 70 gr milk powder
  • 14 gr cornstarch
  • ½ tsp cocoa powder
  • ½ tsp cocoa powder
  • ½ tsp chocolate paste

Meringue

  • 140 gr egg white around 3-4 eggs
  • 25 gr confectionery sugar

Instructions

  • Preheat the oven to 180°C.
  • In a mixing bowl with wire whip, mix butter and vanilla extract until the butter softened.
  • Put in the powdered sugar, and mix for around 15 minutes. Be careful, start with low speed to let the sugar mixes with the butter.
  • The butter should be pale and very light after 15 minutes.
  • Scrape the sides of the bowl. Continue with high speed.
  • Put in the egg yolks. Mix for 2-3 minutes. Pour in condensed milk, mix for a while.
  • Sieve the dry ingredients: flour, milk powder, and cornstarch. Put in the dry ingredients. Mix thoroughly.
  • In a separate bowl, mix egg white and put in the powdered sugar in parts.
  • Mix until the meringue reaches stiff peak and the egg white batter does not fall when the bowl is turned upside down.
  • Put in the meringue in the butter mixture. Mix with a whisk.
  • The batter should be light and smooth.
  • Take 70 gr of the batter, put in cocoa powder and chocolate paste. Mix well.
  • Put the chocolate batter in a piping bag. Set aside.
  • MAKING THE LAYER
  • Prepare an 8 inch round pan, layered with baking paper and greased with baking spray.
  • Weigh 65 gr of batter for each layer. Try to spread the batter evenly in the pan. It will also melt and create a thin layer in the oven.
  • Put the pan in the oven, bake for 2-3 minutes with upper heat for the first 2-3 layers. And continue with upper heat afterwards.
  • Press each layer with an iron plate gently and carefully before pouring the next layer.
  • Every 2 layers, draw any pattern with the chocolate batter in a piping bag. If you use a round pan, it will be best to draw a circle pattern.
  • Bake the chocolate pattern for 1-2 minutes.
  • Continue until all the batter is finished. The last chocolate batter can be used to draw a beautiful pattern on top of the cake.
  • After you are finished with the whole batter, bake the whole cake with lower heat for 20 minutes. Turn off the upper heat.
  • Take out the cake from the oven and the pan. Let it cool.
  • Cut the cake and check the beautiful pattern. Enjoy!

Video

Notes

  • Standing oven and convection oven can be used to make this cake. Oven deck can not bake this cake because the fire is covered with an iron plate.
  • When you bake this cake, each layer might have bubbles. Use a toothpick to deflate the bubble and press with the iron plate gently.
  • Press each layer with an iron plate gently and carefully before pouring the next layer.

Nutrition

Serving: 1slice | Calories: 327kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 242mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1118IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
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