Kueh Lapis Legit
Kueh Lapis Legit

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kueh lapis legit. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kueh Lapis Legit is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Kueh Lapis Legit is something that I have loved my entire life. They’re fine and they look wonderful.

Disclaimer: This is not a cake for the faint-hearted, not for those who are watching their weight and worrying about their waist/hip lines - this cake's fatty contents is bound to. Forget instant cake mixes, we're going back to the basics with Kue Lapis Legit! This layered cake now comes in prunes and durian flavours too.

To begin with this recipe, we must first prepare a few ingredients. You can cook kueh lapis legit using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Kueh Lapis Legit:
  1. Make ready High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing
  2. Make ready Demerara Sugar, 125g + 120g
  3. Get 60 g Full Cream Condensed Milk,
  4. Get 20 Egg Yolks,
  5. Prepare 2 TBSP Spiced Rum,
  6. Prepare 90 g Cake Flour,
  7. Take 1/2 TSP Cinnamon Powder,
  8. Make ready 30 g Almond Meal,
  9. Get 1/2 TSP Nutmeg Freshly Grated,
  10. Take 8 Egg Whites,
  11. Make ready 1/2 TSP Cream of Tartar,
  12. Take Dried Prunes Pitted, 12 (Optional)

Many Indonesian lapis legit will completely omit the egg whites. Eggs are easier to separate when cold and I made the kueh lapis but after it has cooled down, the centre portion of called becomes lower. Kueh lapis is a colourful kueh that's steamed layer by layer. Dapatkan tips dan panduan yang lengkap mengenai cara membuat kue lapis legit prunes yang.

Steps to make Kueh Lapis Legit:
  1. Grease the cake pan with unsalted butter, on the sides as well as the bottom. - - Line bottom of the pan with parchment paper. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - ​Set the heat only from the top. - - Make sure all the ingredients are at room temperature when preparing your mise en place.
  2. Using a hand or stand mixer, cream together butter and 125g of sugar. - - Cream until light and fluffy. - - Add in condensed milk egg yolks and rum.
  3. Continue creaming until well combined, light and fluffy. Almost like a mayo consistency. - - In another separate bowl, sieve flour, cinnamon, nutmeg and almond meal. - - Set aside. - - In another bowl, whisk egg whites and cream of tartar until soft peaks form.
  4. If you are using a hand or stand mixer, make sure the paddle attachments are washed and dried before whisking the egg whites.* - - While still continue to whisk, add in the remaining 120g of sugar gradually. - - Whisk until stiff peaks form, tripled in volume and until the sugar has dissolved. - - Time to mix everything together.
  5. Fold the egg whites mixture into butter mixture until well combined. - - Using a hand or stand mixer, while mixing, gradually add in the dry ingredients. - - Mix until fully incorporated and well combined. - - The batter should be creamy, light and fluffy. - - Measure 150g of the cake batter and pour into the cake pan. - - Using an offset spatula to spread the batter to the 4 corners of the cake pan.
  6. It doesn't have to be perfectly spread and even. This is a wet batter, once it hit the oven, it will work it's magic. - - Give the cake pan a few taps on the counter top to remove any excess bubbles. - - Wack into the oven and bake until the top turns golden brown. It should take about 3 to 5 mins. It can go from golden brown to burn very fast. Keep a close watch.
  7. Remove from oven and press the cake with a cake smoother to compact it. - - If there are air pockets, gently poke it with a skewer and press with the cake smoother to flatten. - - Brush the cake gently with butter. - - Lay another 100g of the cake batter onto the baked cake layer.
  8. The pan and cake is hot enuff to allow the batter to melt. - - Swirl the pan around to spread the batter. - - Before wacking into the oven, give it a few taps on the counter top to remove any excess bubbles. - - Repeat the process until all the cake batter is baked.
  9. If adding prunes, slice the pitted prunes in halves lengthwise. - - Scatter 6 halved prunes out evenly on every 4th layers and finally the last layer. - - Bake the last layer is golden brown. - - Remove from oven. - - Set aside to cool down slightly.
  10. As the cake cools, the sides will pull away from the pan. - - Run a sharp knife along the edges. - - Carefully flip the cake pan onto a serving plate and unmold the cake. - - It should come right off.
  11. Give it a few taps if it doesn’t. - - Set aside to cool down for at least 2 hours. - - Using a sharp knife, trim off the 4 edges to reveal the beautiful layers. - - Slice and serve. - - The kueh lapis legit can keep in a cool dry room temperature for up to 5 days. - - I would serve my Kueh Lapis with whipped cream and a dusting of instant espresso powder, cocoa powder and edible gold dust.

Lihat juga resep Lapis Legit bentuk donat (Panggang dengan Teflon) enak lainnya. Lapis legit or Spekkoek is sweet, dense, layered cake for special occasions, "invented" by the dutch expats in Indonesia to remind them of the December holiday time in the Netherlands. Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk flavour. The colourful steamed cake has Indonesian origins and is.

So that is going to wrap this up with this special food kueh lapis legit recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!