I thought I won’t be baking KeK Lapis this year. But after seeing so many BCL members shared and posted, I decided to do one for ourselves and Mom.
And this was so tiring. The feeling was so drained. These layers took me total 2 hours plus to complete. I should have bake a butter cake instead.
Happy Chinese Year to all my friends!
Makes one 18cm square cake
butter, cold 380g
icing sugar 160g
egg whites 3
egg yolks 27
brandy 3 tbsp
condensed milk 4tbsp
AP flour 30g, plus some for dusting
2-3 tsp lapis spices
Preheat oven at 250d for 30mins. Line an 18cm square cake tin with baking paper and dust some flour on it.
In a large bowl, cream cold butter and 80g icing sugar until mixture turns light and fluffy. Set aside.
In an electric mixer, beat egg whites with remainig icing sugar till stiff peak. Add egg yolk one by one into mixer and cream until light and creamy.
Add brandy and condensed milk and mix well.
Turn mixer to lowest speed and add in creamed butter mixture.
Sift in the AP flour and lapis spices. Fold by hand.
Spread 3 spoonful mixture into the cake tin.
Bake at 250d for 3-5mins until the cake is golden brown.
Spread another 2-3 spoonful mixture and bake again. Repeat until batter is used up.
Bake with top and bottom heat at 200d for 5mins.
Recipe Cr : Peranakan Snacks & Desserts