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.
Servings: 16 slices
Calories: 327kcal
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