Ingredients
Units Scale
- 500 grams of butter at room temperature
- 100 grams of condensed milk
- 200 grams of icing sugar
- 120 grams of cake flour
- 1 tbsp. rum
- 30 egg yolks
- Spice Mix:
- 1 teaspoon ginger powder
- 1 1/2 teaspoon nutmeg powder
- 1/2 teaspoon aniseed powder
- 1 teaspoon vanilla extract
- 3 teaspoons cardamom powder
- 1/2 teaspoon mace
- 1/2 teaspoon clove powder
- 1 teaspoon cinnamon powder
- Additional 100 grams of melted butter for layering (optional)
Instructions
- Pre-heat the oven to 180 degree Celsius.
- Crack the eggs and keep the egg yolks only. You can freeze the egg whites for recipes such as angel food cake, meringue nest, egg white biscuits, Pavlova etc.
- Grease the baking tin with butter. Place a piece of baking paper on the bottom of the baking tin.
- Beat the butter, condensed milk and icing sugar until light and fluffy. Sift in the cake flour and mixed spices. Use the standing mixer’s lowest available speed to mix for 1 minute or until well mixed.
- In another mixer, beat the egg yolks until ribbon stage which took about 10-15 minutes. Ribbon stage means that the beaten eggs will drip slowly rather than very liquid.
- Add the beaten egg yolks gradually to the batter and use the lowest speed to mix until well combine. If the mixer mixing is not sufficiently thorough, use a spatula to manually mix the batter.
- Pre-heat the tin in the preheated oven of 180 degree Celsius for 2-3 minutes. Once done, TURN THE OVEN TO TOP GRILLING MODE. Place about ½ cup of the batter (I like using approximately 60g-80g per layer / 4-5 tbsp. The first layer can be a little thicker (100g). This is for a 20cm×20cm pan.) into the baking tin. Put it back to the oven for about 15 seconds to let the heat melt the batter, swirl around the tin to make a thin layer.
- Bake in the oven for about 5 minutes or until the top part starts to brown. Once it browns, put another ½ cup of the batter to the baking tin, repeat the same process. If there are bubbles, use a toothpick to break them and use an icing smoother to lightly press the layer.
- Repeat the same for all the layers until all the batter is used. For a moister cake, you can optionally brush the melted butter onto each layer.
- For the last layer, reduce the temperature to 160 degree Celsius and bake for 15 minutes. Keep an eye on each layer to ensure the browning is even.
- When cool, turn the tin upside down and gently remove cake. Storing your lapis: Lapis usually taste better as it ages. I like mine best after 3 – 4 days, since the flavors continue to develop even after it has been baked. Thanks to using rum in the lapis, it will preserve for even longer.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1630.59 kcal
- Sugar: 63.43 g
- Sodium: 97.24 mg
- Fat: 131.2 g
- Saturated Fat: 75.54 g
- Trans Fat: 4.1 g
- Carbohydrates: 93.42 g
- Fiber: 1.68 g
- Protein: 21.87 g
- Cholesterol: 1373.1 mg
