Ingredients with Measurements:
- 500g unsalted butter
- 500g granulated sugar
- 20 egg yolks
- 2 egg whites
- 250g all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup milk
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line the baking pan with parchment paper.
2. In a large mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy.
3. Add the egg yolks and egg whites one at a time, beating well after each addition.
4. Sift in the flour, cinnamon powder, nutmeg powder, and salt. Mix well.
5. Add the vanilla extract and milk. Mix until well combined.
6. Pour a thin layer of batter into the prepared baking pan. Use a spatula to spread it evenly.
7. Bake for 10-12 minutes or until the top is lightly browned.
8. Remove from the oven and let it cool for a few minutes.
9. Pour another layer of batter over the first layer. Spread it evenly.
10. Bake for another 10-12 minutes or until the top is lightly browned.
11. Repeat the process until all the batter is used up. You should have around 18-20 layers.
12. Let the cake cool completely in the pan.
13. Once cooled, remove the cake from the pan and discard the parchment paper.
14. Cut the cake into small squares or rectangles.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 12-16 servings
Nutritional information:
- Calories: 450
- Total fat: 30g
- Saturated fat: 18g
- Cholesterol: 270mg
- Sodium: 180mg
- Total carbohydrates: 40g
- Dietary fiber: 0g
- Sugars: 30g
- Protein: 6g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use brown sugar instead of granulated sugar.
- You can use cake flour instead of all-purpose flour.
Variations:
- You can add cocoa powder to the batter to make a chocolate version.
- You can add almond extract instead of vanilla extract.
- You can add raisins or chopped nuts to the batter.
Tips and tricks:
- Make sure to cream the butter and sugar until light and fluffy to ensure a smooth batter.
- Use a spatula to spread the batter evenly in the pan.
- Let the cake cool completely before cutting to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or ice cream.
Garnishes:
- You can garnish the cake with fresh berries or fruit slices.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, add a little more milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Make sure to cook the cake thoroughly to prevent foodborne illness.
Food history:
- Kue Lapis Legit is a traditional Indonesian layered cake that was introduced during the Dutch colonial era.
Flavor profiles:
- The cake has a rich and buttery flavor with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve the cake as a dessert or snack.
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Region: Indonesian