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Loading...Kue Lapis Legit is a showstopping Indonesian heirloom cake made of 15 to 18 paper-thin spiced butter layers, each one briefly baked then broiled to build its signature golden striping. Rich with egg yolks, butter, and warm Southeast Asian spices, it is traditionally served in small squares alongside tea or coffee.
Prep Time30 mins
Cook Time90 mins
Total Time120 mins
Servings16
Yield16 small squares (one 20 cm square cake)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 32 gCarbs
- 0.5 gFiber
- 24 gSugar
- 11 gProtein
- 130 mgSodium
- 180 mgPotassium
- 90 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the spice blend
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground mace
For the batter
- 30 large egg yolks
- 6 large egg whites
- 250 g unsalted butter, melted and slightly cooled
- 200 g granulated sugar
- 200 g sweetened condensed milk
- 100 g cake flour
- 50 g cornstarch
- 1 tsp vanilla extract
- 1/4 tsp fine salt
For the pan
- 2 tbsp softened butter, for greasing
- 2 tbsp plain flour, for dusting
Directions
- Position an oven rack in the upper third and preheat to 180°C (350°F). Grease a 20×20 cm (8×8 inch) square pan with softened butter, line the bottom and two sides with parchment paper leaving overhang for lifting, then dust with flour and tap out the excess.
- In a small bowl, whisk together the cinnamon, cardamom, cloves, and mace; set aside. In a large bowl, beat the egg yolks with an electric mixer on high speed until thick and pale, about 5 minutes.
- Gradually add the sugar while beating, then stream in the condensed milk and vanilla, continuing to beat until the mixture falls in a slow ribbon when the beaters are lifted.
- Sift the cake flour, cornstarch, and salt over the yolk mixture and fold gently with a spatula until smooth. In a separate clean bowl, beat the egg whites to stiff peaks, then fold them into the batter in three additions, alternating with the melted butter.
- Sprinkle the reserved spice blend evenly over the batter and fold just until incorporated. The finished batter should be thin, fluid, and pourable like thick cream.
- Pour a very thin layer of batter (about 3 to 4 tablespoons) into the prepared pan, tilting to cover the bottom. Bake for 5 to 7 minutes, until the top is just set and lightly golden. Transfer the pan to the oven's broiler (grill) set to high and broil for 60 to 90 seconds to deepen the color, watching closely to prevent burning.
- Remove the pan and pour another thin layer of batter (about 3 tablespoons) over the browned layer, tilting to spread. Return to the oven, bake until set, then broil to brown. Repeat the layering, baking, and broiling process, working quickly, until all the batter is used and you have 15 to 18 thin layers.
- The final bake through the top layer may take 8 to 10 minutes. Cool the cake in the pan on a wire rack for 20 minutes, then lift out using the parchment overhang and cool completely.
- For the cleanest slices, wrap the cooled cake in foil and rest at room temperature overnight; the flavor deepens and the layers set firmly. Slice with a long thin knife wiped clean between cuts, and serve in small squares.
Cook’s Notes
- Each layer must be very thin and even; tap the pan gently on the counter to level the batter before baking.
- Keep the oven door slightly ajar with a wooden spoon during broiling to moderate heat and prevent scorching.
- Rest the cake 12 to 24 hours wrapped in foil before slicing — this is essential for the layers to set and for the spice flavor to mellow.
- Use room temperature eggs and butter so the batter stays smooth and the layers bake evenly without sinking.
- For an extra-fragrant cake, add 1 tablespoon of dark rum or pandan extract to the batter.
