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Resep Lapis Legit Premium – Lapis legit/spekkoek/Indonesian thousand layer cake is a must for special celebrations like Chinese New Year, Christmas or Eid. Traditional recipes use 40 egg yolks, but this recipe with 12 eggs still produces a very rich and very tender cake and full of the aroma of bacon spice.

Chinese New Year is fast approaching and my parents and little brother are coming to the US all the way from Indonesia to celebrate the New Year with me!

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I will be in full gear preparing lots of Chinese New Year treats to share with my family. The first thing on my long list of food to make is of course lapis legit (thousand layer cake).

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Lapis legit probably won’t be on your Chinese New Year to-do list unless you grew up in Indonesia, Malaysia or Singapore. But since I grew up in Indonesia, this wonderful cake is a must along with nastar (pineapple cake).

Bit of a history lesson. This cake is actually a hybrid Indonesian and Dutch cake, a legacy of the Dutch colonial era but still widely enjoyed today. The Dutch call this cake spekkoek, which translates to bacon cake, because all the layers look like bacon! But there’s no bacon involved, just spices. 🙂

The most defining characteristics of a lapis legit, aside from its multi-layered appearance, is the use of spekkoek/lapis legit spice. I usually buy prepackaged bacon spice, but you can also make your own using equal amounts of cinnamon powder, nutmeg powder, and nutmeg powder.

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This cake uses only very basic pantry ingredients. You need butter (unsalted), cake flour, eggs, sugar, salt, sweetened condensed milk, rum and cream of tartar. Of course, you’ll also need the requisite bacon seasoning.

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In Indonesia, the most premium lapis legit is the one made with Wijsman butter. It is a Dutch preserved salted butter and comes in a jar. If you are going to use this, please leave out the salt as the butter is already salted.

In the US I usually use either Kerrygold or Plugra butter. Still a bit expensive, but not Wijsman expensive. 😅

We will need to prepare three separate batters for this cake before finally mixing all three into one cake batter.

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Batter A is simply whipping together butter, sweetened condensed milk and rum until fluffy on medium speed for about 8 minutes. Then add cake flour, bacon spice and salt. Mix this just until well combined (probably 1 minute), set aside.

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Batter B is the egg yolks. In another bowl, beat egg yolks and sugar on high speed until thick! Do not stop until the batter is pale and thick. The color of the batter should be pastel yellow and when you lift your beater/beater you should see bands. This should take about 5 minutes.

Batter C is the egg white. In another mixing bowl, preferably a stainless steel bowl, whisk the egg whites until foamy, then add the cream of tartar and then the sugar in 3 batches. Beat until stiff.

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Combine the three batters. First add batter B to batter A, mix until well mixed. You can use an electric mixer for this if you like. Next, using a spatula, fold 1/3 of batter C (egg white) into batter A/B combination until well combined, then fold in the rest of batter C until well combined.

You can bake the cake in either an 8″ square pan or a 9″ round pan. Line the form with baking paper.

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For the very first layer, you must first preheat the oven to 200 Celsius (400 Fahrenheit). Then spread a small amount of batter (about 1/8 inch) on the prepared pan and bake in the middle of the oven until golden brown, about 8 minutes.

For the second layer and beyond, turn off the oven, but turn on the oven broiler instead. Then place the rack near the top closer to the heating element.

Spread the batter evenly (about 1/8 inch), the batter will look more melted and runny once placed in the pan, and tap the pan on the counter to remove air bubbles. Then fry for 1-2 minutes until golden brown.

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Remember to be on your guard and be extra careful from now on. Every broiler heats differently, and yours may need less or more time. But be extra diligent in the first few layers so you don’t accidentally end up with a burnt cake.

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When one layer is cooked and looks golden brown, add another layer, tap to remove air bubbles and fry again. Continue this until all the batter is used up.

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Fix the air bubbles. Every time you forget to remove the air bubble before frying, you may notice that the layer bubbles up instead of laying flat evenly. Don’t worry, take a skewer/toothpick and poke any bubbles that form. Then gently press with a spatula to flatten that layer.

The cake itself is very rich and indulgent, made of mostly eggs, butter, sugar and not much flour. Since this is a high calorie cookie, we usually serve it in a small portion, so a little goes a long way. It is not unusual to divide an 8″ square cake into 40 portions!

Generally considered a party cake in Indonesia, so every Idul Fitri, Christmas and New Year, bakeries will sell them like butter (pun intended).

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The price a bakery charges for this cake is through the roof. Last I checked, an 8″ square cake easily sells for $50-60, and that’s in Indonesia where food is generally pretty cheap. And even at such an astronomical price, it’s still best to pre-order or risk running out. So very ouch huh?

If you like this cake, the best way to enjoy one is to master it, so much cheaper and you can still make it at home even when you are not in Indonesia, like me 🙂

Just like last Chinese New Year, I’m teaming up with other super talented food bloggers to bring you a collection of cookies and sweets to celebrate the Chinese New Year. Go out and make your very own treats to serve your family and guests with our recipes 🙂

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