Indonesia is famous for their spekkoek, or kek lapis legit, which literally translated to sweet and sticky layer cake. Every time we visited Indonesia, we would always bring back some cakes, either as gifts or for self-consumption.
There are many brands out there, ranging from a few dollars per cake to $50+ per cake. So what contributed to the price difference? Well, what I understand from a cake master was that, the traditional layer cakes are made without egg whites, only yolks are used (imagine 30+ egg yolks per cake?) However, in order to cut cost, some bakeries may add in egg whites too. The volumn of a whipped egg white can be many folds compared to that of a whipped egg yolk. This resulted in a more cake-like texture rather than the rich texture produced by the traditional method.
- 380g butter
- 35 egg yolks
- 230g icing sugar
- 2 tbsp brandy/ rum
- 2 tbsp condensed milk
- 80g plain flour
- 2 tsp cake spices
Cream butter until soft.
In a separate bowl whisk egg yolks and sugar until light and fluffy (around 10-15 minutes)
- Add in brandy/rum and condense milk, beat till just combine.
- Mix together egg yolks mixture with butter.
In another bowl mix together plain flour and cake spices. Sift in the flour to batter and mix well.
- Layer baking paper at the bottom of the pan. Spoon around 2 - 2.5 tbsp of batter at the bottom of the cake pan, grill at 230C for 3 minutes or until brown.
Poke the cake with toothpick and flatten it with a piece of parchment paper.
- Repeat step 6-7
- For the last layer spoon in 3.5 tbsp of batter, grill at 200C until brown.