Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kueh lapis legit. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Kueh Lapis Legit is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Kueh Lapis Legit is something that I’ve loved my entire life.
Kueh (Kuih) Lapis / Lapis Legit / Spekkoek is a very popular Dutch-Indonesian layered cake. Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies.
To get started with this recipe, we have to prepare a few ingredients. You can have kueh lapis legit using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Kueh Lapis Legit:
- Take High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing
- Take Demerara Sugar, 125g + 120g
- Make ready 60 g Full Cream Condensed Milk,
- Get 20 Egg Yolks,
- Prepare 2 TBSP Spiced Rum,
- Prepare 90 g Cake Flour,
- Make ready 1/2 TSP Cinnamon Powder,
- Get 30 g Almond Meal,
- Take 1/2 TSP Nutmeg Freshly Grated,
- Take 8 Egg Whites,
- Prepare 1/2 TSP Cream of Tartar,
- Make ready Dried Prunes Pitted, 12 (Optional)
I personally think they should also nickname this cake 'Patience cake' cause of the time it takes to bake this cake. You can clearly see the difference in the type of layers. What looks like a different layer turns out to be the browning of one and the same layer. Kue Lapis Legit lembut favorit #stepbystep #homemadebylita.
Steps to make Kueh Lapis Legit:
- Grease the cake pan with unsalted butter, on the sides as well as the bottom. - - Line bottom of the pan with parchment paper. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - Set the heat only from the top. - - Make sure all the ingredients are at room temperature when preparing your mise en place.
- Using a hand or stand mixer, cream together butter and 125g of sugar. - - Cream until light and fluffy. - - Add in condensed milk egg yolks and rum.
- Continue creaming until well combined, light and fluffy. Almost like a mayo consistency. - - In another separate bowl, sieve flour, cinnamon, nutmeg and almond meal. - - Set aside. - - In another bowl, whisk egg whites and cream of tartar until soft peaks form.
- If you are using a hand or stand mixer, make sure the paddle attachments are washed and dried before whisking the egg whites.* - - While still continue to whisk, add in the remaining 120g of sugar gradually. - - Whisk until stiff peaks form, tripled in volume and until the sugar has dissolved. - - Time to mix everything together.
- Fold the egg whites mixture into butter mixture until well combined. - - Using a hand or stand mixer, while mixing, gradually add in the dry ingredients. - - Mix until fully incorporated and well combined. - - The batter should be creamy, light and fluffy. - - Measure 150g of the cake batter and pour into the cake pan. - - Using an offset spatula to spread the batter to the 4 corners of the cake pan.
- It doesn't have to be perfectly spread and even. This is a wet batter, once it hit the oven, it will work it's magic. - - Give the cake pan a few taps on the counter top to remove any excess bubbles. - - Wack into the oven and bake until the top turns golden brown. It should take about 3 to 5 mins. It can go from golden brown to burn very fast. Keep a close watch.
- Remove from oven and press the cake with a cake smoother to compact it. - - If there are air pockets, gently poke it with a skewer and press with the cake smoother to flatten. - - Brush the cake gently with butter. - - Lay another 100g of the cake batter onto the baked cake layer.
- The pan and cake is hot enuff to allow the batter to melt. - - Swirl the pan around to spread the batter. - - Before wacking into the oven, give it a few taps on the counter top to remove any excess bubbles. - - Repeat the process until all the cake batter is baked.
- If adding prunes, slice the pitted prunes in halves lengthwise. - - Scatter 6 halved prunes out evenly on every 4th layers and finally the last layer. - - Bake the last layer is golden brown. - - Remove from oven. - - Set aside to cool down slightly.
- As the cake cools, the sides will pull away from the pan. - - Run a sharp knife along the edges. - - Carefully flip the cake pan onto a serving plate and unmold the cake. - - It should come right off.
- Give it a few taps if it doesn’t. - - Set aside to cool down for at least 2 hours. - - Using a sharp knife, trim off the 4 edges to reveal the beautiful layers. - - Slice and serve. - - The kueh lapis legit can keep in a cool dry room temperature for up to 5 days. - - I would serve my Kueh Lapis with whipped cream and a dusting of instant espresso powder, cocoa powder and edible gold dust.
Nah berhubung pulang kampung dan pas momen persiapan kue Lebaran, beruntung nih bisa request bikin bareng dengan sang master lapis (kakak ipar dan mertua). Tidak saya sia-siakan momen itu utk mengabadikan. We emphasize using only the finest ingredients both local and import in the making of our Traditionally home baked premium lapis cake. Our freshly made lapis cakes have very intense but refined flavors and subtle nuances of. Resep kue lapis legit bisa dengan mudah dibuat di rumah.
So that is going to wrap it up with this exceptional food kueh lapis legit recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
