Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, kueh lapis legit. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kueh Lapis Legit is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Kueh Lapis Legit is something which I’ve loved my entire life.
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! For Chinese new year, cakes symbolize a rich and sweet life and layers signify rising abundance.
To get started with this particular recipe, we have to prepare a few components. You can cook kueh lapis legit using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Kueh Lapis Legit:
- Take High Quality Salted Butter Softened Preferably Golden Churn, 550g + More For Greasing & Brushing
- Make ready Demerara Sugar, 125g + 120g
- Get 60 g Full Cream Condensed Milk,
- Prepare 20 Egg Yolks,
- Take 2 TBSP Spiced Rum,
- Make ready 90 g Cake Flour,
- Take 1/2 TSP Cinnamon Powder,
- Make ready 30 g Almond Meal,
- Take 1/2 TSP Nutmeg Freshly Grated,
- Make ready 8 Egg Whites,
- Get 1/2 TSP Cream of Tartar,
- Take Dried Prunes Pitted, 12 (Optional)
Dapatkan tips dan panduan yang lengkap mengenai cara membuat kue lapis legit prunes yang. 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. Unlike lapis legit's European ingredients, kueh lapis reflects local produce.
Steps to make Kueh Lapis Legit:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Making things slightly confusing, the name kueh lapis is now used to describe either cake, and you can even find versions. It requires a lot of dedication and effort in baking slowly layer by layer, therefore kueh lapis is rather an expensive delicacy. Kueh Lapis never fails to put a smile on my face. Full Wisman, Tekstur Istimewa, PALING ENAK. Kueh lapis is a traditional cake built up of nine layers of rice pudding.
So that is going to wrap this up for this special food kueh lapis legit recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
