Kueh Lapis

Hubby and I love kueh lapis and i yearned to bake one for our first cny.. but was always taken back by the skill level that i have.. haha.. but after thinking thru, indeed a journey of a thousand mile begins with a first step and i will never know if i can succeed unless i give it a shot isn't it? hehehe

With blessings, I managed to find a recipe online that yield lesser egg yolks (which was what i am looking for!) The layers are not very even & on the timing baked on each layer, it could have been more consistent. hope i will be able to improve on it next round =] It's a very rich and tasty cake. I am going to make some for my family and guests this cny!

Here's my recipe;

Kueh Lapis (Fit a 8 inch by 6 inch baking tin)

Ingredients:

250g butter at room temperature
120g caster sugar

10 egg yolks
1 tbsp rum
2 tbsp condensed milk

4 egg whites
30g sugar

66g cake flour
1/4 tsp baking powder

Method:

1) Preheat oven to 180C, line the baking tin with parchment paper and make sure it's nicely fitted.
2) Cream butter and sugar till creamy and pale in color (used mixer for this).
3) Add in egg yolks one by one, making sure that it's thoroughly combined before adding in the next egg yolk.
4) Add in rum, condense milk and mix thoroughly.
5) Whisk egg white till big bubbles are formed and add in sugar in 3 parts. Whisk till soft peak.
6) Fold in egg white into the butter mixture, alternating with the flour (sieved with baking powder). 7) Using only the top heat of your oven, grill empty baking tin for 1 minute, remove from oven and spoon the batter using a ladle into the tin. Spread evenly and grill for about 5-8mins or till brown. Repeat this layer by layer till finish. 8) For the final layer, bake the cake using top & bottom heat for 15 minutes.
9) Remove from oven, un-mould the cake immediately and leave to cool on wire rack.
10) Slice and serve.