Lapis Legit — also known as Spekkoek or Indonesian thousand-layer cake — is a rich, spiced layer cake made with lots of egg yolks, butter, sugar, and warming spices. It’s traditionally baked one layer at a time, resulting in a stunning and aromatic dessert.
🍰 Lapis Legit (Indonesian Layer Cake)
📝 Ingredients:
- 300g (1¼ cups) unsalted butter, softened
- 100g (½ cup) margarine (or use all butter if preferred)
- 200g (1 cup) granulated sugar
- 10 large egg yolks
- 5 large whole eggs
- 100g (¾ cup) cake flour, sifted
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional, or allspice)
- ¼ tsp salt
👩🍳 Instructions:
1. Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C) for the first layer.
- Grease and line the bottom of a 7 or 8-inch square or round cake pan with parchment paper.
- Set oven to broil (top heat) after the first layer is baked.
2. Make the Batter
- In a large bowl, beat butter, margarine, and sugar together until pale and fluffy.
- Add egg yolks one at a time, beating well after each.
- Add whole eggs and vanilla, and continue to beat until light and creamy.
- Sift in flour, salt, and spices. Fold gently to combine.
3. Layering Process
- Pour 2–3 tablespoons of batter into the prepared pan and spread it evenly.
- Bake the first layer (with both top and bottom heat) for about 7–10 minutes, until golden.
- Then switch to broil mode and continue baking the rest of the layers:
- For each layer, add the same amount of batter, spread evenly, and broil for 5–7 minutes, or until golden brown.
- Press down gently with a cake press or spatula between layers to ensure evenness.
- Repeat until all batter is used (usually 15–20 layers).
4. Final Bake
- Once the final layer is done, switch oven back to 350°F (175°C) and bake for 10–15 minutes to fully set the cake.
🧊 Cool & Slice:
- Let cake cool completely in the pan.
- Slice thinly — it’s a rich dessert and a little goes a long way.
💡 Tips:
- Patience is key — take your time with the layering.
- For extra flavor, some recipes add a touch of rum or brandy to the batter.
- Store in an airtight container for several days; flavors deepen over time.
- Can be made ahead — it’s even better the next day!