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Prune Kue Lapis Recipe

Updated: 2 hours ago


This recipe is lovingly passed down from my grandmother, whose patience and craft made kue lapis a family tradition.


Kue lapis has quietly become a yearly ritual in my home during Lunar New Year, sitting right alongside bak kwa as something we simply must make. This particular recipe was passed down from my grandma, and every time I make it, I am reminded of how much patience and care she put into her cooking.


Just outta the oven...


There is something meditative about building it layer by layer. You cannot rush it. Each sheet needs attention, and just a bit of trust that all those thin layers will come together into something special. This year, I decided to be a little extra and folded in cognac-flambéed prunes for a deeper, festive richness.



Kue lapis, also known as lapis legit or spekkoek, traces its roots to Indonesia during the Dutch colonial period, when European butter cakes met Southeast Asian spice traditions. The result is a dessert that is incredibly rich, aromatic, and painstakingly layered.



Historically, it was considered a celebratory cake because ingredients like butter, eggs, and spices were expensive luxuries. The many layers came to symbolize patience, prosperity, and longevity, which is why it remains closely tied to festive occasions today.



Adding prunes is not traditional, but it works beautifully with the warm cookie spices and buttery crumb. The fruit brings a gentle sweetness and slight tang that balances the richness while still respecting the spirit of the cake my grandma used to make.



If you have never made kue lapis before, this is one of those bakes that rewards your time with something you truly cannot replicate any other way. Give it a try at least once. It might just become your own tradition, too.


Ingredients:

(Make one 8 X 8 square inch cake)

  • Pitted Prunes Halfed, A Handful

  • Cognac, 1/4 Cup

  • Egg Whites, 8

  • Sea Salt, Pinch

  • Granulated Sugar, 120g

  • High Quality Unsalted Butter Softened Preferably Grass Fed, 550g + More For Greasing & Brushing

  • Demerara Sugar, 125g

  • Full Cream Condensed Milk, 60g

  • High Quality Egg Yolks, 20

  • Spiced Rum, 2 TBSP or Pure Vanilla Paste, 1 TSP

  • Cake Flour, 90g

  • Cookie Spice Blend Homemade, 2 TSP

  • Almond Meal, 30g

Equipment:

  • Oven

  • 8 X 8 Inch Square Cake Pan

  • Stand Mixer / Hand Mixer

  • Sauce Pot

  • Cake Smoother

Directions:

  1. Please visit my "Cookie Spice Blend" page for the recipe.

  2. Prepare the prunes

  3. Place the prunes in a small pot with the cognac or rum.

  4. Warm over medium heat and carefully flambé to burn off the alcohol.

  5. Let the flame die naturally, then set the prunes aside to cool.

  6. Prepare the pan and oven

  7. Grease the cake pan generously with butter and line the bottom with parchment.

  8. Preheat the oven to 200°C / 400°F using top heat or broil setting only.

  9. Place the empty pan in the oven to heat before the first layer goes in.

  10. Make the egg white mixture

  11. Whisk egg whites with a pinch of salt until soft peaks form.

  12. Add sugar gradually and continue whisking until glossy soft peaks form.

  13. Set aside.

  14. Make the butter base

  15. Cream butter until smooth and spreadable, almost like mayonnaise.

  16. Add demerara sugar and beat until light and fluffy.

  17. Mix in condensed milk and rum or vanilla.

  18. Add egg yolks and beat until fully incorporated.

  19. Combine the batter

  20. Mix in cake flour, cookie spice blend, almond meal, and salt.

  21. Fold the whipped egg whites into the batter in batches until smooth and even.

  22. Start layering the cake

  23. Remove the hot pan from the oven.

  24. Spread 120g of batter evenly across the base.

  25. Swirl for even distribution.

  26. Return to the oven and bake until golden brown. This takes about 2 to 3 minutes. Watch closely.

  27. Remove and gently press the layer to compact it with a cake smoother, then brush lightly with butter.

  28. Repeat the layering process

  29. Add 100g of batter. The heat of the pan helps it spread.

  30. Bake again until golden, press gently, and brush with butter.

  31. Repeat until all batter is used.

  32. Place 9 prunes every fourth layer, spacing them evenly.

  33. Finish the final layer with 12 prunes on top.

  34. Finish and cool

  35. Bake the final layer, press gently to compact, and brush generously with butter.

  36. Allow the cake to cool completely before unmolding.

  37. Flip carefully onto a serving plate.

  38. Let the cake rest overnight before slicing for the best flavor and texture.

  39. Storage

  40. Kue lapis keeps well at cool room temperature for up to 5 days.

  41. The flavor actually improves after a day as the spices settle and deepen.


Never disappoint...

Recipe Video:



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