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Kek lapis (thousand layer cake)
Kek Lapis (Thousand Layer Cake)
Preparation
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Grease a 18x18 cm square tin. Preheat the oven to 210C. Cream the butter and sugar until soft.
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Add condensed milk into the creamy mixture and mix well.
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Add rempah powder and brandy followed by lightly beaten egg yolk a little at a time until thoroughly mixed.
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Fold in flour. Beat the egg whites first with medium speed for 1 minute then start beating with high speed.
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Add sugar in 3 batches till stiff peaks formed. Add egg white into the creamy mixture.
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Fold in the egg white and mix well. Layer the base of the tin with roughly 2 tablespoons of batter and bake the first layer for 5 minutes at 210C.
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After each layer, use a toothpick to make a few holes and press gently with a spoon all over the cake to remove any air bubbles.
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Repeat the process until the last layer. For the last round, lower the temperature to 180 C and bake for 10 minutes.
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Leave the cake to cool before cutting it out.
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Comments:
Can i don't put brandy for the Kek Lapis ?