Traditional Kue Lapis Indonesia ~

Ok... I did it!!! 20 layers!!!

I know this is a very challenging cake to do, there are 3 most important ingredients in doing it which is:
1. Patience
2. Patience
3. And lots of patience.

But no worries....when you catch the "feel", its actually pretty simple compare to Macaron in my opinion...

Now, lets be serious, the 3 most important ingredients in making Kue Lapis are:
1. Good quality butter (I used Golden Churn Butter)

2. Rempah Kueh (I seriously not sure the proportion of the spices in it, for us who live in Singapore, Indonesia and Malaysia, you should be able to get it off the shelves.)

3. Big eggs (at least 60g and too bad we only need the yolks and probably you can use the leftover egg whites to make some Macaron).

The recipe below is for my baking pan size 6"x9"x3" (also suitable for 7" square), which I adored because its not too big and its just nice to cut into 2 row of kue lapis. Please apportioned the recipe to your baking pan size.

Kue Lapis 
(6"x9"x3")

Ingredients
425g butter
(melt the leftover butter from Golden Churn butter for brushing between layers)
68g condensed milk
25 egg yolks
150g sugar
77g cake flour
25g milk powder
2tsp rempah kueh (1.5 tsp if you prefer lighter flavor)

Directions
1. Cut the baking paper to fit the bottom of the baking pan.
2. Cold the butter in the fridge while you separate the eggs.
3. Butter Batter: Beat the butter and condensed milk together until pale and fluffy. (Around 10 min)

4. Preheat your oven to 180C (top-bottom mode).
5. Egg Batter: Beat the egg yolks and sugar on high speed until tripled in volume (thick and able to form ribbon).

6. Preheat your baking pan in the oven for at least 10 min (without the baking paper).
7. Pour the egg batter into butter batter and mix at low speed until well mixed. (Do this in 3 batches and not all at one go).
8. In a bowl, mix the cake flour, milk powder and rempah kueh together. Sift them in the mixed batter and fold gently until well incorporated.
9. Remove the pan from the oven and place the baking paper and brush the bottom only with melted butter.
10. Baking First Layer: Weigh 85g of batter in a small bowl and spread evenly over the pan with spatula. Bang the tin twice to remove excess air. Bake in the middle rack for 7-8 min until the top is golden brown.
Tips: Pour them with spatula into 3 area, the left, middle and right so its easier to spread them evenly.
11. Remove the tin from the oven. Change the oven into Grill mode (top heat only).
12. Press the cake layer down slightly with a cake/fondant presser and brush the top slightly with melted butter (not too much else will be too oily).

12. Baking Subsequent Layers: Weigh 55-60g batter in a small bowl. Spread them evenly with spatula and bang the tin slightly to remove excess air. Bake in the oven on upper rack for 3-5min until the top is golden brown. Repeat step 12 and bake subsequent layers until all batter is used up.
Tips: Please monitor closely as it will turn brown very fast once it start browning. Depend on the heat of your oven, the baking time varies, and as when the cake getting taller the baking time will reduce since its nearer to the top heat.
13. Baking Last Layer: Follow the Subsequent Layers step but bake in top bottom mode at 180C and in middle rack for 10 min until the top is golden brown.
Tip: If your cake turn brown too fast, place an aluminium foil and cover the top and continue baking.
14. Remove the cake from the oven and invert it out on a wire rack. The cake will fall out on its own after 10 min. Remove the baking pan and cool the cake completely on the wire rack. Store the cake in a container. The cake can be kept for 1 week or 3 weeks in the fridge.

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