By Mildred Jones
One of the most popular cakes to be eaten here is the Layered Lapis. It is believed that the cake is a Dutch- Indonesian version of the European multi layered ‘Spit Cake’. It is firm in texture and consists of a various blend of cardamom, cinnamon, clove, mace and star anise.
The Dutch have renamed the cake *‘Spekkoek’, which translates to ‘Spice Cake’. The seasoning can vary. This recipe contains an equal amount of cinnamon powder, mace powder, and nutmeg powder. The cake is rich and indulgent, made of mostly eggs, butter, sugar.
300 gram butter
120 gram sweet condensed milk
1 tablespoon rum
90 gram cake flour
½ teaspoon *spekkoek seasoning
¼ teaspoon salt
12 egg yolks
85 gram sugar
6 egg whites
55 gram sugar
¼ teaspoon cream of tartar
How to Make it!:
1. Preheat oven to 200 Celsius (400 Fahrenheit). Line a 9″ round cake pan with parchment paper.
2. First, make batter A. In a mixing bowl, cream butter, sweet condensed milk, and rum at medium speed until fluffy, about 8 minutes. Add in cake flour, *‘spekkoek’ seasoning, and salt. Mix again until well combined. Set aside.
3. Secondly, make batter B. In another mixing bowl, whisk egg yolks and sugar at high speed until thick.
4. Thirdly, make batter C. In another mixing bowl (stainless steel is best for this), whisk egg whites until foamy, then add cream of tartar, and sugar in 3 batches. Continue whisking until stiff peaks are form.
5. The next step. we will need to combine all the different batter together. First, add batter B into batter A, integrate until well combined. Then using a spatula, fold in ⅓ of batter C into batter A/B combo until well mixed, then fold in the rest of batter C until well mixed.
6. For the first layer, spread a small amount of batter, about ⅛ inch, on the prepared pan. Bake in the center rack of preheated oven until golden brown, about 8 minutes.
7. For the second layer onward, turn off the oven, but switch on the oven broiler, position the rack near the top closer to the heating element. Spread batter evenly (about ⅛ inch). Cook for 1-2 minutes until golden brown. Once a layer is cooked and looks golden brown, add another layer. Continue doing this until the batter is all used up.
8. Cool the cake in the pan for 30 minutes. Then gently work a knife around the edges to loosen the cake. Gently turn the cake out onto a wiring rack, and cool the cake.
This unique delicious cake can be made in variations, adding prunes also an interesting option. Each layer is made carefully building up the cake from a foundation. It has become the ultimate test in patience, endurance and love.