Ingredients with Measurements:
- 12 egg yolks
- 200 grams of granulated sugar
- 200 grams of unsalted butter, melted
- 200 grams of all-purpose flour, sifted
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground clove
- 500 ml of coconut milk
Special equipment needed:
- 8-inch square cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the cake pan with butter and line it with parchment paper.
2. In a mixing bowl, beat the egg yolks and sugar with an electric mixer until pale and fluffy.
3. Add the melted butter, vanilla extract, salt, cinnamon, nutmeg, and clove to the egg mixture. Mix well.
4. Gradually add the sifted flour and coconut milk to the mixture, alternating between the two. Mix well until the batter is smooth and well combined.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until well combined.
7. Pour a thin layer of batter into the prepared cake pan and spread it evenly. Bake for 10-15 minutes or until the layer is lightly browned.
8. Remove the cake pan from the oven and pour another thin layer of batter on top of the first layer. Repeat the process until all the batter is used up.
9. Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and let it cool completely in the pan.
11. Once the cake has cooled, remove it from the pan and slice it into thin layers.
12. Serve the Lapis Legit at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 43g
Protein: 7g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- You can use margarine instead of unsalted butter.
- You can use almond milk instead of coconut milk.
Variations:
- You can add food coloring to each layer to create a rainbow effect.
- You can add grated cheese to the batter to create a savory version of the cake.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a fluffy and light cake.
- Use a spatula to spread the batter evenly in the cake pan.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the Lapis Legit in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the Lapis Legit in the microwave for 10-15 seconds or in the oven for 5-10 minutes at 350°F (180°C).
Presentation ideas:
Serve the Lapis Legit on a cake stand and sprinkle powdered sugar on top.
Garnishes:
You can garnish the Lapis Legit with fresh fruit or whipped cream.
Pairings:
Serve the Lapis Legit with a cup of hot tea or coffee.
Suggested side dishes:
The Lapis Legit is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too dense, beat the egg whites until stiff peaks form and fold them into the batter gently.
Food safety advice:
Make sure to use fresh and clean ingredients and wash your hands before handling food.
Food history:
Lapis Legit is a traditional Indonesian layer cake that was introduced during the Dutch colonial era.
Flavor profiles:
The Lapis Legit has a rich and buttery flavor with hints of cinnamon, nutmeg, and clove.
Serving suggestions:
Serve the Lapis Legit as a dessert after a meal or as a snack with a cup of tea or coffee.
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Region: Indonesian