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Resepi Kek Lapis Indonesia – If you were at this year’s Great British Baking Show (aka The Great British Bake Off, or “GBBO,” as it’s affectionately known in the U.K.), you may have seen a kaleidoscopic showstopper; A cookie, colorful monster of a cake that Paul Hollywood presented as “one of the most difficult cake designs” to grace the GBBO tent—
“Cake lapis” directly translates to “layer cake” in Malay (the national language of Malaysia and Indonesia). While it may seem fairly standard — layers are a common feature of desserts, after all — Cake Lapis Sarawak takes the idea of layering to a whole other level.
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Unlike conventional cakes, which are baked once before being layered on the cake lapis, the layers are cooked slowly. You start by pouring a ladleful of cake batter into a square cake pan – enough to cover the base – spreading it thinly, then pop it into the oven to cook for 3-5 minutes. Then you spread it on another batter, cook it some more, spoon in more batter, cook it again, repeat the nausea (or until you run out of cake batter).
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And this delicate layering process isn’t the only unorthodox aspect of this cake, as cake lapis are not baked like conventional cakes. Instead, it’s fried (or, as the British say, grilled). It may seem counterintuitive, but since the layers are cooked one after the other, the heat from the top element of the oven will ensure that only the raw, top layer of the cake will brown without overcooking the layers below.
All of this is only half the story, as the result of this layering-and-broiling process is a classic cake lapis, a cake that was first made on the Indonesian island of Java. It’s a cake thought to be heavily influenced by the butter- and egg-heavy sweets of the 18th-century Dutch colonists. But as the latter half of its name suggests, Cake Lapis Sarawak was brought to the Malaysian state of Sarawak in the 1970s, where it acquired all its modern-day flair and pizzazz.
While the original Indonesian cake lapis was mostly monochromatic—a pale caramel-brown color left over from the grilling process—in Sarawak, cake lapis got a drastic palette swap. By dyeing it vibrant colors, and then cutting the cake into logs before reassembling those logs to create intricate designs such as tribal tribal motifs, Sarawakians turned the cake lapis into a celebration cake – “a kaleidoscope of colorful layers,” as GBBO hosts. Sandy Toksvig put it.
Bakeries like Maria Cake Lapis and Cake Lapis Dayang Salha in Kuching (the state capital of Sarawak) have made the cake famous by selling elaborate, show-stopping versions for weddings, birthdays and cultural celebrations like Diwali, Hari Raya and Christmas. The cake is so popular that it has entered the realm of home bakers across Sarawak and the rest of Malaysia.
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Don’t get me wrong, Cake Lapis Sarawak can be a tedious, delicate, gung ho-weekend-project kind of cake, but making Cake Lapis Sarawak without the time pressure and glimpses of the other contestants in the GBBO tent is complete. Lots of fun, especially when it comes to rallying.
You can go wild on the design, turning it into a gift-box cake like the all-time favorite Bake Off contestant, Henry, gave it an artistic, MoMA spin like David. But for an easy introduction to Cake Lapis Sarawak, start with the classic—modeled after Battenberg, four square logs of cake layered with tangy apricot jam, then wrapped with more cake to tie it together. This is one of the more common designs, a staple of cake shops across Sarawak And, most importantly, despite GBBO being a much simpler effort than competitors’ versions, it will certainly still draw plenty of “oohs” and “ahhhs” (or “simply gorgeous” if you’re Mary Berry).
So, GBBO fans, home bakers and showstopper-makers, what are you waiting for? “On your mark. Set. Bake!” —Junhome / Recipes / Desserts / Cakes / Traditional Indonesian Layer Cake (Thousand Layer Spice Cake/ Qui Lapis Legit)
Indonesian Layer Cake or Cu Lapis Lijit is a super rich and moist butter cake baked in layers. It has warm flavors of mixed spices like cinnamon, cloves, nutmeg and cardamom and subtle hints of vanilla.
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Indonesian Spice Layer Cakes are a must-have Lunar New Year treat at our house to offer family and friends when they call or visit.
, in Indonesia, Singapore and Malaysia. It is sometimes referred to as a ‘thousand layer cake’, perhaps because of how laborious and time-consuming it is to bake this cake layer by layer.
Indonesian layer cakes nowadays offer unique flavors and textures. Popular variations include baked layers with dried or mixed fruit, such as this prune layer cake, or paired with tropical fruit puree, such as this durian layer cake.
Now, there’s no denying that layer cakes contain eggs, egg yolks, and lots of butter.
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Did you know that some traditional Indonesian recipes even call for 25 egg yolks! But there is no time to think about calories!
If you want to make this, you’ve come just in time for my recipe update. This Indonesian layer cake is authentic and traditional in taste.
Rich, buttery and moist, but not overly greasy. And it has the perfect balance of mixed spice and vanilla, in my humble opinion. I really hope you enjoy this improved version!
Layer cakes are quite easy to make, but it requires hours and attention as these layer cakes are grilled one layer at a time.
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Each layer is made by pouring a small amount of cake batter into a baking pan, and then frying under high heat on a stove until golden.
The tin is then removed from the oven and the process is repeated, adding layer upon layer until all the batter is used.
You’ll probably be hovering around the oven constantly, and that’s why this cake is often considered a labor of love!
Turn on your oven and preheat to 200°C (392°F) with top and bottom heating modes. Place the oven rack in the middle of the oven.
Traditional Indonesian Layer Cake (thousand Layer Spice Cake/ Kue Lapis Legit)
Now is the time to prepare your baking pan, if you haven’t already. This is usually the first thing I do before even starting to prepare the cake ingredients and out of the way.
Remember to switch your oven to grill mode (after reaching said temperature) and heat the cake pan for 2 minutes.
Knowing your grilling temperature range is also very important. I use the lowest level in my oven because it maintains the internal baking temperature at around 200°C (392°F). Use the grilling level that gives you this temperature in your oven.
Now, after all that effort for the most exciting part! Trim a bit from the sides of the cake to reveal the beautiful layer pattern.
Bittersweetspicy: August 2014
To store, make sure the cake is completely cooled. Store in an air-tight container at room temperature and it will keep good for up to 5 days.
If storing longer, wrap the cooled cake tightly in several layers of clingwrap and refrigerate for up to 3 weeks or freeze for up to 3 months.
Baking Layer Cakes: Helpful Tips to Avoid Some Common Problems Keep all cake ingredients at room temperature.
Eggs at room temperature will incorporate more air when whipped than when chilled. Butter should be just softened. It should yield slightly when pressed lightly, but not so soft as to feel oily.
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The ideal butter temperature for optimal creaming is 19°C. Be sure to take your time and cream the butter until it’s light and fluffy on your spatula.
If the cake pan is placed too far from the top heat, the layers will take much longer to brown. Expanded grilling layers can dry out.
The layers are fairly thin, so it will only take a few minutes to cook. It’s the browning that takes the extra time.
The darker the toasted tops, the more vibrant the layered pattern and the tastier! Just be careful not to burn it.
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Too thin and the layers run the risk of drying out and browning too quickly. You might even risk burning the layers, unless you’re prepared to prop yourself up on a stool in front of your oven door and watch it like a hawk.
Too thick, and your cake will have less layers, although that’s perfectly fine. I usually try to aim for anywhere between 10 and 13 layers, or about 5-mm thickness per layer.
Prick in just a few places throughout the layer. This will help reduce, although not necessarily prevent trapped air from ‘ballooning’.
If you see air bubbles forming as the layer bakes in the oven, don’t worry! Just open the oven door, quickly take out the pan, poke out those bubbles with a toothpick, and return to the grill.
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This helps prevent air pockets from forming as you add each layer.
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