Ramadan Recipes: Indonesian Layered Cake

Publish date: Sunday، 11 February 2024

Indonesian Layered Cake, known as Kue Lapis Legit, is a rich and indulgent dessert that boasts layers of spiced cake infused with aromatic flavors like cinnamon, clove, and cardamom. This traditional Indonesian delicacy requires patience and precision but rewards with its heavenly taste and beautiful layers. It is also known as Spekkoek or Spekuk in Indonesia. Perfect for special occasions or as a sweet treat during Ramadan, let's embark on the culinary journey of making this delightful cake.

Indonesian Layered Cake

250 grams unsalted butter, softened

250 grams of granulated sugar

10 egg yolks

5 egg whites

200 grams all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon baking powder

Butter or cooking spray for greasing

Method & Directions
- 60 Minutes

Preheat the oven
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Begin by preheating your oven to 160°C (320°F). Grease a square or rectangular baking pan generously with butter or cooking spray to prevent the cake from sticking.
Cream butter and sugar
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In a large mixing bowl, cream together the softened butter and granulated sugar until they are light and fluffy. This step is essential for incorporating air into the mixture, resulting in a lighter cake texture.
Add egg yolks
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Add the egg yolks to the creamed butter and sugar mixture one at a time, beating well after each addition. This helps ensure that the eggs are fully incorporated and evenly distributed throughout the batter.
Beat egg whites
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In a separate bowl, beat the egg whites until stiff peaks form. Beating the egg whites separately and folding them into the batter later will help create a lighter and more airy texture in the cake.
Fold in egg whites
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Gradually fold the beaten egg whites into the butter and egg yolk mixture using a spatula. Gently fold to avoid deflating the egg whites and maintain the cake's light and fluffy texture.
Sift dry ingredients
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In another bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, salt, vanilla extract, almond extract, and baking powder. Sifting helps remove any lumps and ensures that the dry ingredients are evenly distributed.
Incorporate dry ingredients
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Gradually add the sifted dry ingredients to the batter, folding gently until fully combined. Be careful not to overmix, as this can result in a dense cake texture.
Bake the layers
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Pour a thin layer of batter into the prepared baking pan and spread it evenly using a spatula. Place the pan in the preheated oven and bake for 5-7 minutes, or until the layer is set and lightly golden. Repeat this process, alternating between layers of batter and baking, until all the batter is used.
Cool the cake
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Once all the layers are baked, remove the pan from the oven and allow the cake to cool in the pan for 10-15 minutes. This allows the cake to set slightly before transferring it to a wire rack to cool completely.
Slice and serve
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Once cooled, slice the Indonesian Layered Cake into squares or rectangles using a sharp knife. Serve and enjoy this delightful treat with your loved ones!

Nutrition Facts

Calories	300

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Ramadan Recipes: Indonesian Layered Cake

Ingredients

Indonesian Layered Cake

Method & Directions

Nutrition Facts

Because we are interested in your opinion, please rate

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