Updated: Jun 20, 2020
Can I say that I have perfected Kueh Lapis? Nope. I am still far from perfection. But is this the best Kueh Lapis I have made so far? Yes! Honestly, I don't really like Kueh Lapis. Let's just say, I like it, but I do not love it. Having said that, I began giving out free taste test every time I bake one and asking people for their feedback, comments, opinions and criticisms.
Some like it, some love it, some said not sweet enuff, some said not greasy enuff and some said not up to standard. I kept asking myself what went wrong. I began to doubt myself and wondered if I am good enuff to have an online cake shop. Then I realized that everybody has their own tastebuds and perspectives.
As long as there are people who like it, why should I be bothered by the negative comments and how can I tailor the taste to suit every single individual? I had come to peace and terms with that. Therefore, I will sell this Kueh Lapis at my online cake shop, because this is the best Kueh Lapis version I had ever made.
It takes lots of effort, time and patience in making this layered cake. But the most rewarding part is slicing the cake to reveal the beautiful layers. You can also add pitted prunes to your Kueh Lapis if desired. I also find out that some may not like prunes. So I decided to give people an option to choose between, with or without prunes.
In closing, I really hope that you will indeed take the time and effort in making this beautiful thousand layers spiced cake. There's hardly anyone making this cake these days. I also hope to breathe new life in this fading culinary genre and get everyone making kueh from scratch again. That may seem like a far-fetch-goal, but at least it's a start. Don't you agree?
(Make one 8 X 8 square inch cake)
High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing
Demerara Sugar, 125g + 120g
Full Cream Condensed Milk, 60g
Egg Yolks, 20
Spiced Rum, 2 TBSP
Cake Flour, 90g
Cinnamon Powder, 1/2 TSP
Nutmeg Freshly Grated, 1/2 TSP
Almond Meal, 30g
Egg Whites, 8
Cream of Tartar, 1/2 TSP
Dried Prunes Pitted, 12 (Optional)
8 X 8 Inch Square Cake Pan
Stand Mixer / Hand Mixer
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 and prepare 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.
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 it 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 its magic.
Give the cake pan a few taps on the countertop 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 are 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 countertop 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 the 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 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.
Here's the recipe video: