📝 About This Recipe
A crown jewel of Indonesian baking, Lapis Legit is a masterpiece of patience and precision, originally inspired by Dutch colonial influence. This incredibly rich, buttery cake is famous for its distinct, paper-thin layers and the aromatic warmth of 'Spekoek' spices. Each bite melts on the tongue, offering a decadent, velvety texture that makes it the ultimate centerpiece for celebrations and tea time.
🥗 Ingredients
The Rich Egg Base
- 30 pieces Egg yolks (at room temperature, strictly no whites)
- 250 grams Superfine sugar (Caster sugar)
- 1 teaspoon Vanilla extract (high quality or 1/2 tsp vanilla bean paste)
The Butter Cream
- 400 grams European-style salted butter (chilled and cubed (e.g., Wijsman or Kerrygold))
- 100 grams Margarine (helps with the structure and moisture)
- 4 tablespoons Sweetened condensed milk (adds a creamy sweetness)
The Dry Aromatics
- 60 grams All-purpose flour (sifted)
- 20 grams Full cream milk powder (for extra richness)
- 2 tablespoons Spekoek seasoning (Lapis Legit spice) (a blend of cinnamon, cloves, mace, and cardamom)
Finishing
- 50 grams Salted butter (melted, for brushing between layers)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F) for the first layer. Grease an 18x18x7 cm square cake tin generously with butter and line the bottom with parchment paper.
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2
In a large bowl, cream the chilled butter and margarine together using a stand mixer on medium-high speed until it becomes very pale, fluffy, and doubles in volume (about 10-12 minutes).
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3
Add the sweetened condensed milk to the butter mixture and beat for another 2 minutes until well incorporated. Set this mixture aside in a cool spot.
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4
In a separate clean bowl, whisk the 30 egg yolks and caster sugar on high speed until the mixture is thick, pale yellow, and reaches the 'ribbon stage' (when the whisk leaves a trail that stays for 3 seconds).
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5
Gently fold the butter mixture into the egg yolk mixture using a spatula. Do this in three batches to maintain the aeration.
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6
Sift the flour, milk powder, and spekoek spice over the wet ingredients. Fold very gently until no white streaks remain. Do not overmix.
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7
Pour about 75-80g of batter (roughly 1 thin ladle) into the prepared tin. Spread it evenly using the back of a spoon to cover the bottom.
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8
Bake the first layer using both top and bottom heat for 5 minutes or until golden brown. Remove from oven.
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9
Switch your oven to the 'Grill' or 'Broil' setting (top heat only) at 180°C. Lightly press the baked layer with a specialized Lapis Legit presser or the flat bottom of a glass to remove air bubbles.
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10
Brush the surface lightly with melted butter, then pour another 75g of batter on top. Spread it to the edges.
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11
Grill the second layer for 3-5 minutes. Watch it constantly; it should be a deep golden brown with some darker 'tiger' spots.
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12
Repeat the pressing, brushing, and pouring process for every subsequent layer until all the batter is used. This requires patience—usually 15 to 20 layers in total.
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13
For the final layer, switch the oven back to top and bottom heat at 150°C and bake for an additional 10 minutes to ensure the entire cake is set through.
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14
Allow the cake to cool completely in the tin. Run a knife around the edges and invert onto a wire rack. For the best flavor, wrap in plastic and wait 24 hours before slicing.
💡 Chef's Tips
Always use the highest quality butter available, as the flavor depends entirely on it. If you see large air bubbles forming during grilling, prick them with a toothpick before pressing down. Keep the remaining batter in a cool area while baking layers to prevent the butter from melting and separating. To get perfectly even layers, use a digital scale to weigh the batter for every single layer. Wait at least one day before eating; the oils from the butter need time to settle and moisten the cake, creating that signature texture.
🍽️ Serving Suggestions
Serve in very thin slices (about 1cm thick) to appreciate the richness without it being overwhelming. Pair with a cup of strong, unsweetened Indonesian Jasmine tea or black coffee to balance the sweetness. Excellent as a gift during Lunar New Year or Eid al-Fitr, wrapped in gold foil or a decorative box. Serve at room temperature; if refrigerated, let it sit out for 30 minutes to soften the butter layers.