Recipe: Delicious Kueh Lapis Legit

Kueh Lapis Legit. Disclaimer: This is not a cake for the faint-hearted, not for those who are watching their weight and worrying about their waist/hip lines - this cake's fatty contents is bound to. Many Indonesian lapis legit will completely omit the egg whites. Eggs are easier to separate when cold and I made the kueh lapis but after it has cooled down, the centre portion of called becomes lower.

Kue lapis is Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. Unlike lapis legit's European ingredients, kueh lapis reflects local produce. Making things slightly confusing, the name kueh lapis is now used to describe either cake, and you can even find versions. You can cook Kueh Lapis Legit using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Kueh Lapis Legit

1. Prepare of High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing.
2. Prepare of Demerara Sugar, 125g + 120g.
3. You need 60 g of Full Cream Condensed Milk,.
4. Prepare 20 of Egg Yolks,.
5. It's 2 TBSP of Spiced Rum,.
6. It's 90 g of Cake Flour,.
7. Prepare 1/2 TSP of Cinnamon Powder,.
8. You need 30 g of Almond Meal,.
9. You need 1/2 TSP of Nutmeg Freshly Grated,.
10. You need 8 of Egg Whites,.
11. It's 1/2 TSP of Cream of Tartar,.
12. Prepare of Dried Prunes Pitted, 12 (Optional).

It requires a lot of dedication and effort in baking slowly layer by layer, therefore kueh lapis is rather an expensive delicacy. For Chinese new year, cakes symbolize a rich and sweet life and layers signify rising abundance. See more ideas about Lapis legit, Kue lapis, Indonesian desserts. Kueh lapis is a rich buttery spice cake that is grilled layer by layer, resulting in its definitive layered Kueh lapis is truly a labour of love as each layer is grilled in the oven under the watchful eye of the.

Kueh Lapis Legit step by step

1. 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.*.
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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..
11. 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..

Gao teng kueh is made with gluten-free flour such as: rice flour, tapioca flour, cornstarch. There is also a baked version, often called Kue Lapis Surabaya or Kueh Lapis Legit. Lapis legit atau spekuk (bahasa Belanda: Spekkoek) adalah salah satu jenis kue basah tradisional dari Indonesia. Kue ini pertama kali dikembangkan pada masa kolonial Belanda di Indonesia yang terinspirasi dari kue lapis Eropa. Find kueh lapis stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Share :