Name: How to make kek lapis (Indonesian layer cake)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 - 14
Ingredients: 300 gm finely grated palm sugar; 1 tbsp lime juice; 24 egg yolks (from extra-large eggs); 400 gm honey; 400 gm butter, chopped, melted, cooled; 2½ tbsp dark aged rum or brandy; 2 tsp vanilla bean paste; 300 gm (2 cups) plain flour; 1 tsp ground cinnamon and cardamom; ½ tsp ground clove and ground star anise; 16 egg whites; 220 gm (1 cup) caster sugar; Mango wedges, roasted and coarsely chopped macadamias, to serve

Also known as spekkoek, a product of the Dutch colonisation in Indonesia, kek lapis (Indonesian layer cake) has persisted and taken on its own unique history with Indonesians as a celebration cake.

Kek lapis often has more than 18 layers, so baking requires patience, but less layers can still prove equally impressive. The Indonesian layer cake is served at Imlek (Chinese New Year) as well as weddings and birthdays, but can also be found year-round in bakeries and supermarkets. Variations of the cake have travelled to Malaysia (Sarawak layer cake) where colourful detailed layered cakes are similarly enjoyed at celebrations.

Here is our step-by-step kek lapis recipe.

Step 1

For palm sugar caramel, place palm sugar in a heavy-based saucepan with 100ml water over high heat and cook, stirring occasionally with a metal spoon, until sugar dissolves, then simmer to a dark caramel (8-10 minutes). Taking care as mixture will spit, stir in lime juice and 2 tbsp water until combined; cool to room temperature.

Step 2

For Indonesian layer cake, preheat oven grill to 220˚C. Grease a 7.5cm-deep, 20cm square cake tin and line the base with baking paper.

Step 3

Using an electric mixer, whisk yolks and honey on high speed until very thick and pale (6-8 minutes). Reduce speed to low-medium; pour in combined melted butter, rum, and vanilla, until incorporated. Sift over flour and spices, then gently fold in to combine.

Step 4

Using an electric mixer, whisk whites until just starting to foam, then gradually whisk in sugar until stiff and glossy (4-5 minute).

Step 5

Spoon 1 cup batter into tin; spread evenly with an offset spatula to cover base. Cook on top shelf in oven, under grill, checking occasionally, or until top is dark brown (3-4 minutes). Repeat process, spreading another cup of batter over each cooked layer until all batter is used, watching cake constantly; cool cake in the tin.

Step 6

To serve, run a knife around edge of cake and turn onto a board. Using a ruler, trim edges square, then halve cake and cut into portions. Serve cake drizzled with palm sugar caramel and scatter with roasted macadamias and mango wedges.

Ingredients

300 gm finely grated palm sugar

1 tbsp lime juice

24 egg yolks (from extra-large eggs)

400 gm honey

400 gm butter, chopped, melted, cooled

2½ tbsp dark aged rum or brandy

2 tsp vanilla bean paste

300 gm (2 cups) plain flour

1 tsp ground cinnamon and cardamom

½ tsp ground clove and ground star anise

16 egg whites

220 gm (1 cup) caster sugar

Mango wedges, roasted and coarsely chopped macadamias, to serve

Method

1.For palm sugar caramel, place palm sugar in a heavy-based saucepan with 100ml water over high heat and cook, stirring occasionally with a metal spoon, until sugar dissolves, then simmer to a dark caramel (8-10 minutes). Taking care as mixture will spit, stir in lime juice and 2 tbsp water until combined; cool to room temperature.

2.For layer cake, preheat oven grill to 220˚C. Grease a 7.5cm-deep, 20cm square cake tin and line the base with baking paper.

3.Using an electric mixer, whisk yolks and honey on high speed until very thick and pale (6-8 minutes). Reduce speed to low-medium; pour in combined melted butter, rum, and vanilla, until incorporated. Sift over flour and spices, then gently fold in to combine.

4.Using an electric mixer, whisk whites until just starting to foam, then gradually whisk in sugar until stiff and glossy (4-5 minute).

5.Spoon 1 cup batter into tin; spread evenly with an offset spatula to cover base. Cook on top shelf in oven, under grill, checking occasionally, or until top is dark brown (3-4 minutes). Repeat process, spreading another cup of batter over each cooked layer until all batter is used, watching cake constantly; cool cake in the tin.

6.To serve, run a knife around edge of cake and turn onto a board. Using a ruler, trim edges square, then halve cake and cut into portions. Serve cake drizzled with palm sugar caramel and scatter with roasted macadamias and mango wedges.

Profile Dominic Smith

Styling by Lucy Busuttil