Layered cake (Lapis legit or layered cake)

Category: Bakery products
Kitchen: dutch
Layered cake (Lapis legit or layered cake)

Ingredients

Eggs 4 things
Butter 375 g
Powdered sugar 100 g
Flour 50 g
cinnamon 1 tsp
carnation 0.5 tsp
cardamom 0.3 tsp
nutmeg 0.5 tsp

Cooking method

  • The recipe attracted by the unusual baking and striped cake. It seemed interesting, I personally have not seen this.
  • So...
  • Preheat oven to 180 C.
  • Divide the eggs into whites and yolks. Whisk the whites until crisp.
  • In another bowl, beat the butter until soft, creamy. Then gradually add the yolks, powder and flour, whisking until smooth.
  • Gently add whipped whites into the mixture and mix gently.
  • Layered cake (Lapis legit or layered cake)
  • Layered cake (Lapis legit or layered cake)
  • Divide the dough into two equal parts and add spices to one part.
  • Layered cake (Lapis legit or layered cake)
  • The form must be laid out with baking paper, as the baking process will take quite a long time and if this is not done, then the finished product will be very difficult to remove from the form.
  • Take a small part of the dough and spread it evenly on the bottom of the mold. Make it as thin as possible. Start with a darker spiced dough.
  • Place in a preheated oven for about 4 minutes. Remove from oven and add a second layer. It will melt a little when applied to a warm layer, but that's okay. The more layers, the longer it will take to cook.
  • Layered cake (Lapis legit or layered cake)
  • After filling about half of the pan, if necessary, you can increase the baking time to 6 minutes per layer.
  • Bake in alternating layers until all dough is used up.
  • When the cake has cooled slightly, turn upside down and leave to cool on a wire rack.
  • Layered cake (Lapis legit or layered cake)
  • Layered cake (Lapis legit or layered cake)

The dish is designed for

8

Time for preparing:

2 hours

Cooking program:

oven

Note

A source 🔗

Spekkoek (also Spiku, or the more popular name in Indonesia lapis legit) is a Dutch-Indonesian multilayer cake. It was developed in Indonesia when it was a Dutch colony and may have been based on Dutch recipes using local ingredients. This is a Dutch-Indonesian version of Baumkuchen containing popular spices: cinnamon, cloves, anise, mace.
In Indonesia, the cake is popularly known as Lapis legit, which literally means a very rich multi-layer cake. A cake measuring 20 cm x 20 cm contains up to thirty egg yolks, 500 g of butter, 400 g of sugar.
Lamination is achieved through a large number of very thin layers. A good cake has at least eighteen layers. Each new layer is poured in small portions onto the already baked layer. This makes spekkoek baking very time consuming.
The cake has a dense texture, similar to Baumkuchen, but without chocolate and icing. Baked in electric ovens, gas is not recommended. The best results are obtained in Dutch charcoal kilns.
In Indonesia, there are even more varieties of spekkoek, including the addition of cheese, almonds, prunes, raisins, cashews.
Due to the laboriousness of the process, this cake is a rather expensive delicacy: in 2010 the cost of a cake was 20 EUR per kilogram. In Indonesia a spekkoek 20x20cm can cost up to 400,000 IDR that's approx. 12.5 euros.

In details 🔗

Admin

Fathers are holy! Well, you have to invent something like that. How much work did you have to work on these layers ?!

Galinka, I wonder how, THANKS!
Gala
Quote: Admin

Fathers are holy! Well, you have to invent something like that. How much work did you have to work on these layers ?!
Tatyan, here I am about it
It took me 2 hours to bake.
celfh
Galya, a very interesting recipe. How about the taste? Is it worth it?
Lavender
Homemade cake Baumkuchen - unlike anything German Christmas pastry. Not Dutch.
And we have been on the site for 2 years now as there is a similar recipe from a girl from the homeland of this cake-cake Baumkuchentorte /
It is strange that no one noticed ... the proportions there are slightly different ... and she bakes it in the Airfryer, as it is more convenient and closer to the original

This is how it is baked
Layered cake (Lapis legit or layered cake)
olesya26
Galina is giving: swoon: It turned out to be a very beautiful pie, it took two whole hours with it. Well done !!
Vasilica
Now on Discovery show about this cake! They cook on a spit over a wood fire, the guy turns the spit, and the girl pours the dough with a spoon. Then they cut it into pieces and sell it! Class!
MariS
What work has been done Galinka! Well done!
I can imagine how delicious, and the baking process is very interesting. So unusual!
I'll take it to my bins, however, when I only dare to portray this, I don't know ...
But I would like to try!
Twist
Galina ! So much work and patience, but I'm sure the result is worth it!
Both recipe and execution as always

Gala
Quote: Lavender

Homemade cake Baumkuchen - unlike anything German Christmas pastry. Not Dutch.
This is not entirely true, or rather, it is the Dutch-Indonesian version of Baumkuchen containing popular spices: cinnamon, cloves, anise, etc.
We'll have to prepare a little help. Now I will add the recipe so that there are no questions
Gala
Quote: celfh

How about the taste? Is it worth it?
Tatyana, I even find it difficult to say what he looks like ... he is not like anything. I can’t formulate something familiar, elusive. Spicy, interesting taste, but it seemed to me too much oil. But the next day it gets even better. My daughter and husband liked it. It's worth a try.
I was interested in the process, I think I will bake it.
Gala
Girls, Olesya, Vasilika, Marina and Marina, Thank you!
In fact, the process is not at all laborious, but while the layers are baked, you can stay on cash registers stove to read a little book.
Tasha
The job is still the same! : facepalm: I managed to make 12 layers, but the bottom cakes darkened. I ordered a specially high form-box 20x20 as needed. Now I wrap the form in 4 layers of foil, a bowl of water on the bottom and only the grill works. Better, but not perfect. I'm tired of these Lapis already, but I'm chasing the result.
If you make vanilla or other options, without traditional spices (cinnamon, nutmeg, cardamom, cloves), then biscuit to taste.
Gala
Quote: Tasha

The job is still the same! I'm tired of these Lapis already, but I'm chasing the result.


I have a shape of about 9x18. She did not wrap the uniform in anything, only she laid parchment on the bottom. I got 16 layers. And since my oven does not bake well from below, therefore, in this case, the layers did not darken so much, and additional wrapping was not required. In the photo, the top is the bottom.
Tasha, but it didn't seem to me that it looked like a biscuit, and the density of the dough is different.
If I'm in Amsterdam, I should definitely try the real Spekkoek and compare
Tasha
This is a kind of biscuit.
16 layers? And what was the height? I did, it seems to me, a very thin layer of 3mm, with the layer rising to 6mm. As a result, the height of the cake is about 8cm. How much higher? True, I use a different recipe (12 yolks, 7 proteins, 180g flour and 400g more loose flour) But I think that we need to work technically here.
Gala
Natasha, my height ended up being 6 cm. While baking the cake was higher, then it became very thickened. About layering. At first I tried to spread the dough very thinly, it is not very convenient to do it in this form and it does not work smoothly. Therefore, then I began to spread the dough with a spoon and waited a little for it to melt and spread itself thinly over the surface. The layers were very thin and even.

The original recipe is given for 16 eggs (I reduced everything by 4 times) and the shape is round 28 cm, filled to the brim. The height of the form is not written.
Albina
Should the layer turn brown? When should you spread the next coat? What indicator to focus on?
SanechkaA
Galya, very interesting fragrant cake, pastry chef
Gala
Quote: Albina

Should the layer turn brown? When should you spread the next coat? What indicator to focus on?
Albina, sorry somehow missed your question
If still relevant. Unfortunately, I have already deleted the larger photos, and readiness was visible there. I'll try to explain. The layer will lightly brown and it will be clear from its appearance that it is ready. That's how pancakes are, you can see when they need to be turned over.
Albina
This cake is similar to the "Traditional German Christmas cake Baumkuchentorte", only here cocoa is added to half of the dough
Gala
Yes, it looks like I wrote everything above in detail. But no cocoa is added. Darker layers are obtained only by adding spices.
Scops owl
Gal, well, just killed on the spot. The same tax to cook. Medal to you
It's a pity I don't have time to keep track of new recipes
Gala
Laris, I made this recipe for last year's competition. Then you yourself filled us up with recipes, where did you have to follow
Scops owl
Crazy to lose and the truth: crazy: I even for a year and not looked. It's still a masterpiece. (y) Yummy does not age
Nagira
Gala, my friend, I will come to you with a report on New Year's experiments
The gingerbread cookies did not give me a chance to swim out of the "river of aromas" and I, as if on the machine, chose a recipe for the ng-table so-so-so, such, unusual ... well, the spices in yours fascinated me ...
I admit right away - I have 7 recipes in my bookmarks, which are simple, German baumkuchens ... and I still couldn't make up my mind ... I didn't have a skewer, and I haven't been able to adapt to the oven in any recipe for 100 ...
Well, German cuisine .. mmm .... IMHO, deep IMHO she is so ... without grace, I would put it this way
So the scales outweighed - the spices in your recipe and the story you told and variations of the additions to the dough and I went on duty for 2 hours under the oven door

Layered cake (Lapis legit or layered cake)

Layered cake (Lapis legit or layered cake)

With smearing in thin layers, I of course got confused ... I read that the thinner the more correct
Well, now reflections, impressions of the recipe
Yes, yes, yes, I admit right away - I played with the ingredients ... combined from several recipes.
Oil
Believing your feelings that the oil is too much (and we do not know it) - I went to your link, where I saw 16 eggs that you divided everything into 4, except for the oil - it's 750 g there: 4 = 187.5 g (Barbarita, I think, here will help )
I went even further - in one of the 7 recipes, only 125 grams of oil is taken.
Flour
I had a fear that with such a large number of eggs and a small amount of flour, suddenly something similar to a sweet omelet would turn out, yes, I was reinsured and took flour as in the same recipe as butter - 125 g ...
Impregnation
One of the baumkuchen recipes has a rum and orange juice impregnation.
When baking, I realized that it was far from tender and airy and decided that I would soften it with impregnation (75 ml of rum + 50 juice). I poked the hot pie several times in the center of the village. skewered and poured Admin with juice
The edges were not soaked (you can see it in the photo) - it was possible to compare soaked and dry. I'm for the impregnation.
Glaze
I thought she would add some juiciness, I lost it ... It's better without chocolate! It's funny to say - when eating, I cut off the top layer with my favorite chocolate, enjoy the unusual dough .... but shock. I finish the top later ...

Quote: celfh
Galya, a very interesting recipe. How about the taste? Is it worth it?

Quote: + Gala +

... I even find it difficult to say what he looks like ... he is not like anything ...
I was interested in the process, I think I will bake it.

Just about, the process fascinated me too, when I was uploading all these recipes to myself.
I think you need to choose the option for yourself What you have written there - prunes ... nuts ... cheese ...

It turned out unusual, but very plump ... unusual ... I think, try to make thicker layers on the trail. once (do you hear what you wrote? it means he will be next ...)
Thank you, Galinka, for finding tempting recipes Without your spicy feed, I would have these baumkuchens in bookmarks before the Greek calendars
Gala
Irisha, you are solid and inimitable as always!
Thank you for such a job and a report with wonderful photos.

I went to your link, where I saw 16 eggs that you divided everything into 4, except for butter - there is 750 g of it: 4 = 187.5 g

You puzzled me I think I was just wrong with the number, and did not take that much oil. So now, as an honest person, I am obliged to once again repeat the many hours of feat, and bake this pie again to amend the recipe.
Irisha, of course, you can experiment and choose the best option for yourself,
BUT
as far as I remember, and the matter is already old, there is no need to increase the flour, otherwise you can lose the lightness of the dough,
the dough has no egg taste, probably due to spices (or you can also add rum)
it didn't seem to me that the finished cake needed to be additionally impregnated.
Judging by the photo, your cake turned out to be denser than mine, I think your dough is too heavy.
So, I need to bake it again ...

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