Authentic Indonesian Lapis Legit: Master the Thousand Layers Cake Recipe
Prepare to be enchanted by the **Indonesian Lapis Legit**, often hailed as the ultimate layered cake. This exquisite dessert features a captivating dance between aromatic, spiced cake layers – reminiscent of a sophisticated gingerbread – and delicate, natural-flavored layers. The result is not just a visual masterpiece, but a symphony of creamy, soft textures and rich, complex flavors that will leave you craving more. This cake is truly an experience!
You’ll quickly fall in love with this Thousand Layers Cake. It strikes a perfect balance, being neither overly sweet nor overwhelmingly spicy. The carefully selected spices meld harmoniously, creating a unique warmth that’s both comforting and exotic, while the creamy texture melts in your mouth. And here’s a little secret: while its intricate appearance might suggest a complex, time-consuming baking process, mastering this masterpiece at home is far easier than it looks. Shhh… we won’t tell anyone, but you’ll impress everyone with your skills!
Unveiling an Original Indonesian Lapis Legit Recipe
For quite some time, this delectable Indonesian delicacy, which masterfully blends characteristics of a rich cake and a tender pie, layered almost like delicate crêpes, has been at the top of my baking wish list. I had savored its unique taste on countless occasions, yet the thought of attempting to bake it myself felt like a formidable challenge. This recipe marks the moment I finally embraced that challenge, and I’m thrilled to share my journey and the secrets to its success with you.
Much like the beloved Greek baklava, a classic English trifle, or the ever-popular Italian tiramisu, Lapis Legit stands as a celebrated sweet treat, this time hailing from the vibrant Indonesian culinary tradition. It’s a staple at joyous occasions: gracing birthday tables, adding elegance to holiday feasts, and symbolizing celebration at weddings. Baking this cake for your special moments ensures you’ll present a truly unforgettable winner, captivating everyone with its beauty and taste. Its intricate layers are a testament to dedication and love, making it an ideal centerpiece for any gathering.
This comprehensive Lapis Legit recipe draws inspiration from Suzanne’s insightful recipe on the Laundry Food blog, adapted and refined for optimal homemade results, ensuring clarity and ease for your baking adventure.
Experience the joy of baking a delicious homemade Indonesian Thousand Layer Spice Cake, Lapis Legit. Its alternating layers of spicy-sweet and natural batter create a wonderfully creamy, soft cake bursting with complex flavors and a mesmerizing appearance that is sure to impress!
The Rich History and Cultural Significance of Lapis Legit (Spekkoek)
Delving into the origins of ‘spekkoek,’ the Dutch term for this iconic Indonesian layered cake, reveals a fascinating culinary journey with several intriguing theories. The name “Lapis Legit” itself translates to “sweet layers,” perfectly describing its essence. This cake is not merely a dessert; it’s a symbol of meticulous craftsmanship, patience, and celebration, often prepared for significant life events.
Colonial Influences: The Spice Connection
One prevalent story traces its roots back to the Dutch colonial era in the East Indies (present-day Indonesia). It’s believed that Dutch residents, longing for the familiar tastes of home, particularly their beloved speculaas (a spiced biscuit popular during holidays), began incorporating similar gingerbread-like spices into local layered cake recipes. This infusion of European spice traditions with existing Indonesian baking techniques led to the birth of what we now know as Lapis Legit. These aromatic spices – cinnamon, cloves, nutmeg, and cardamom – were readily available in the Spice Islands, making their inclusion a natural evolution. The recipe then made its way to the Netherlands, where it quickly gained popularity and became a national treasure, symbolizing a rich cultural exchange.
A German Ancestor? The Baumkuchen Theory
Another compelling narrative suggests that Lapis Legit is a derivative of the German Baumkuchen, literally meaning “tree cake.” Baumkuchen is famous for its distinct rings, which resemble the annual growth rings of a tree trunk, created by layering batter onto a rotating spit and baking it layer by layer. While Lapis Legit isn’t typically baked on a spit, the concept of building multiple thin layers to create a visually striking cake with a unique texture is undeniably similar. This theory highlights the possible cross-cultural culinary exchanges that occurred during the colonial period, where European baking techniques met local ingredients and adaptations.
Portuguese Echoes: The Bebinca Connection
Further tales propose a link to the Portuguese colonies in Asia, where a similar layered cake known as Bebinca thrives. Bebinca, a Goan delicacy, also features numerous thin layers, often baked with coconut milk, creating a rich and dense texture. While the exact ingredients and flavor profiles differ, the fundamental layered baking technique suggests a shared lineage or mutual influence across different colonial culinary landscapes in Southeast Asia. As with many historical recipes, the definitive origin may remain a delightful mystery, yet this only adds to the allure of this delicious delicacy, a testament to culinary evolution and adaptation.
Distinguishing Lapis Legit from Kun Lapis Legit
It’s important not to confuse Lapis Legit with “Kun Lapis Legit.” While “Kun Lapis Legit” also translates to “layered cake,” it refers to a different dessert typically made with pudding or jelly-like layers, which are significantly thicker and have a distinct, often wobbly, texture. Our Lapis Legit, or Spekkoek, is a rich, buttery, and spice-infused cake, a class entirely its own, focusing on a dense, moist, and aromatic crumb.
Essential Ingredients for Your Perfect Lapis Legit
Crafting an authentic Lapis Legit requires attention to detail, starting with the quality and proper preparation of your ingredients. Each component plays a vital role in achieving the cake’s unique texture and flavor profile:
- Unsalted Butter: This is the soul of your Lapis Legit. It contributes significantly to the cake’s rich flavor and its characteristic creamy, tender texture. It’s absolutely crucial to use high-quality butter and avoid any substitutes like margarine, as they simply won’t yield the same luxurious results. Ensure your butter is at room temperature – this allows it to cream beautifully with the sugar and egg yolks, incorporating vital air into the batter for a light and airy consistency, which is key to a moist cake.
- Eggs (Yolks and Whites Separated): This recipe uniquely calls for separating egg yolks from egg whites. To do this effectively, I recommend using three bowls: one for collecting the egg whites, one for the yolks, and a separate small bowl where you crack each egg individually. This individual cracking bowl acts as a safeguard; if any yolk accidentally contaminates an egg white, you can discard just that one white (or save it for an omelet!) without ruining your entire batch of whites. Even a trace of yolk fat will prevent egg whites from beating into stiff peaks, which is essential for providing structure and lightness to the cake. Once you’re certain an egg white is yolk-free, transfer it to the main egg white bowl.
- Fine Granulated Sugar: Granulated sugar not only sweetens the cake but also contributes to its tender crumb and helps in achieving that beautiful golden caramelization on each layer during baking. Using fine sugar ensures it dissolves smoothly and quickly into the butter and egg yolk mixture, creating a uniform batter.
- Spices (Ground Cloves, Nutmeg, Cardamom, and Cinnamon): These are the heart of the “spice cake” flavor, directly linking Lapis Legit to its “spekkoek” heritage. This blend creates a warm, aromatic profile reminiscent of classic gingerbread, infusing each brown layer with an irresistible complexity. The harmonious combination of these four spices gives the cake its distinctive, irresistible taste. For convenience, you can also substitute these individual spices with a pre-mixed gingerbread spice blend, typically using about 2 tablespoons for this recipe.
- All-Purpose Flour: Providing the cake’s structure, all-purpose flour needs to be gently folded into the batter to maintain its airy texture. Sifting the flour beforehand can help prevent lumps and ensure a smoother, more uniform batter, which is essential for delicate layers.
Step-by-Step Preparation: Crafting Your Thousand Layers Cake
Baking Lapis Legit is a labor of love that rewards patience and precision. While it requires dedication due to the many layers, each step is straightforward. Follow these instructions carefully to achieve perfectly layered, moist, and intensely flavorful results that will be the talk of any gathering.
Step 1: Creaming the Butter, Egg Yolks, and Sugar
- Begin by placing your room-temperature unsalted butter into a large mixing bowl. Using an electric mixer, beat the butter on high speed for at least three minutes. The goal is to achieve a light, fluffy, and airy consistency, which is crucial for the cake’s tender crumb and smooth texture.
- Next, add all the separated egg yolks to the creamed butter. Continue mixing on high speed for another two minutes until the mixture is thoroughly combined and takes on a pale yellow, creamy, and uniform appearance.
- Gradually, spoon the fine granulated sugar into the butter and egg yolk mixture, one teaspoon at a time, while the mixer continues to run. This slow incorporation ensures the sugar dissolves properly and integrates smoothly into the mixture. After all the sugar has been added, continue mixing everything together at high speed for an additional minute, ensuring a perfectly emulsified and light base for your batter.
Step 2: Preparing the Airy Batter
- In a separate, meticulously clean, and grease-free bowl, beat the egg whites until they form stiff peaks. It’s paramount that your bowl and mixing hooks are completely free of any grease or egg yolk residue, as even a tiny amount of fat will prevent the whites from stiffening properly. This aeration is vital for the cake’s light texture.
- Carefully add about one-third of your stiffly beaten egg whites to the butter and egg yolk mixture. Gently fold them in using a spatula. This initial incorporation helps to lighten the denser butter mixture, allowing it to acclimate to the airy egg whites without deflating them too much. Mix until just combined.
- Now, add the remaining two-thirds of the egg whites to the batter. Continue to gently fold them in with your spatula, using an “under-and-over” motion to preserve as much air as possible. The goal is to incorporate the whites fully without losing the precious volume you’ve created.
- Finally, add the all-purpose flour to the batter, scoop by scoop. With the spatula, gently fold the flour into the mixture until just combined and no streaks of dry flour remain. Overmixing at this stage can develop gluten, leading to a tough cake, so always be gentle and stop mixing as soon as the flour is incorporated.
Step 3: Dividing and Flavoring the Batter
- Once your base batter is ready, it’s time to create the two distinct layers that give Lapis Legit its iconic appearance. Evenly divide the batter between two separate bowls. For precision, you can weigh the batter in the first bowl, then scoop out exactly half into the second bowl. This ensures uniform layers throughout your cake.
- Into the first bowl, add the ground cinnamon and ground cloves. These spices will give this portion of the batter its signature warm and rich flavor, along with a darker hue.
- To the same first bowl, also add the ground cardamom and ground nutmeg. This completes the aromatic spice blend, making the spiced batter complex and inviting.
- Using a spatula, gently mix these spices into the batter in the first bowl until they are thoroughly and evenly blended. Be careful not to overmix, which can deflate the air you’ve incorporated. The second bowl of batter will remain unspiced, forming the “natural” or plain layers, providing a beautiful contrast.
Step 4: Layering and Baking Your Lapis Legit
- Prepare your chosen springform pan (typically 10 inches or 25 cm) by thoroughly greasing it with butter. Line the bottom with a circle of baking paper to prevent sticking. This meticulous preparation ensures easy release of your finished cake.
- Preheat your conventional oven (using top and bottom heat) to 350°F (180°C). Place the oven rack in the middle position. Once preheated, spoon approximately 6 to 8 tablespoons of the unspiced (natural) batter evenly over the bottom of the prepared springform pan. Use a palette knife or the back of a spoon to spread it into a smooth, thin layer, ensuring it covers the entire base. Carefully place the pan in the center of the preheated oven and bake for exactly 4 minutes. The goal is for the layer to be set and lightly golden. Remove the pan from the oven.
- Now, switch your oven to the grill (broiler) function. Carefully spread 6 to 8 tablespoons of the spiced batter evenly over the first baked layer. Ensure an even coating. Slide the springform pan back into the oven, directly under the grill. Bake for about 4 minutes, or until the top layer is set and beautifully caramelized to a rich golden-brown. Keep a very close eye on it, as grills vary in intensity and can burn quickly. Remove from the oven.
- Continue this meticulous layering process: alternate with the same amount of natural batter, bake under the grill for 4 minutes, then follow with the spiced batter, baking for another 4 minutes. Repeat this sequence until all your batter is used up, creating numerous distinct layers. A crucial tip: after baking the fourth layer, carefully lower your springform pan to the bottom rack in the oven. This prevents the upper layers from burning as the cake builds height and gets closer to the grill element.
- Once all the batter has been layered and the final layer is baked under the grill for 4 minutes, turn your oven setting back to conventional baking at 300°F (approximately 149°C). Cover the entire cake loosely with aluminum foil to prevent further browning and to ensure the interior cooks through without drying out. Return the covered cake to the oven and bake for an additional 15 minutes. This step helps to fully cook the center of the cake.
- Remove the cake from the oven and allow it to cool completely to room temperature within the springform pan. Patience here is key, as the layers firm up as they cool. Once fully cooled, carefully unclip and remove the springform. Your magnificent Indonesian Thousand Layers Cake is ready to be admired and served. For the best experience, slice it thinly to reveal all the beautiful layers.
Creative Lapis Legit Variations to Explore
While the classic Lapis Legit is a masterpiece on its own, its versatile base allows for delightful variations to suit different tastes and occasions, adding new dimensions to this traditional treat:
- Chocolate Thousand Layer Spice Cake: For a richer, deeper flavor profile and a more pronounced brown color in your spiced layers, incorporate 2 tablespoons of unsweetened cocoa powder into the spiced batter along with the other spices. This addition intensifies the depth of flavor. To beautifully complement this, add 1 tablespoon of vanilla sugar to the natural (unspiced) batter. This variation offers a wonderful blend of warm spices and subtle chocolate notes, creating an irresistible treat for chocolate lovers.
- Pandan Lapis Legit: For an exotic and visually stunning twist, transform your Lapis Legit into a vibrant Pandan cake. To do this, divide your prepared batter equally into three bowls instead of two. Leave the first bowl plain (for natural layers), add the standard spices to the second bowl, and to the third bowl, introduce ½ teaspoon of pandan extract. Pandan extract not only imparts a beautiful, natural green hue but also adds a unique, fragrant, slightly nutty, and sweet flavor often described as “Asian vanilla.” You can easily find pandan extract at most Asian supermarkets. Follow the same layering and baking instructions as the original recipe, but alternate with the three different batters for a visually stunning and uniquely flavored cake that’s truly a showstopper.
Expert Tips for Lapis Legit Success
Achieving a perfect Lapis Legit requires patience, attention to detail, and a few key techniques. Here are essential tips to ensure your baking experience is smooth and your cake turns out flawlessly, just like a professional baker:
- Room Temperature Ingredients are Crucial: Always use butter and eggs that are at room temperature. This is not a mere suggestion, but a crucial step! Room temperature ingredients emulsify much better, incorporating more air into the batter during mixing. This results in a smoother, more homogenous batter and a significantly lighter, more tender, and creamier cake with a superior texture.
- Showcasing the Layers Perfectly: If you want to highlight the beautiful layers on the outside of your cake and achieve perfectly defined edges, you can carefully trim a very thin layer off the entire edge of the cooled cake. Personally, I find the cake too delicious to discard even a crumb, so I often skip this step and enjoy every single piece!
- The Secret to Stiff Egg Whites: When beating egg whites, cleanliness is paramount. Use a meticulously grease-free, clean bowl and spotless mixing hooks. Even the tiniest trace of egg yolk or any fat will prevent your egg whites from whipping up to stiff peaks. Stiff egg whites are essential for providing the cake’s lift and airy texture, contributing significantly to its overall mouthfeel.
- Vigilant Grill Monitoring is a Must: The grill (broiler) is your best friend and your biggest challenge in this recipe. Every oven’s grill function varies greatly in intensity. The suggested 4-minute baking time per layer is merely a guideline. You must stay near the oven and constantly monitor each layer. The goal is a light golden-brown color, not a burnt one. If it browns too quickly, reduce the time slightly; if it’s too slow, increase it by a minute, but never walk away.
- Adjusting Oven Rack Height for Even Baking: Start baking your first few layers in the middle of the oven. As you add more layers, the cake will naturally grow taller. To prevent the upper layers from burning prematurely under the intense heat of the grill element, it’s essential to lower the springform pan to the lowest rack in the oven after you’ve completed about the fourth layer. This ensures even cooking and browning throughout.
- Spreading Batter Evenly and Gently: Spreading subsequent layers of batter can be tricky over a warm, partially baked cake without disturbing the surface. If you find the batter difficult to spread smoothly, simply spoon it onto the cake and let it sit for about a minute. The warmth from the baked layer below will slightly melt the butter in the new batter, making it much easier to spread gently and evenly with a palette knife or the back of a spoon without tearing the previous layer.
- Oven Type Matters: Use Conventional Heat: This recipe is specifically designed for a conventional oven (using top and bottom heat), primarily in combination with a grill (broiler) function. A convection oven circulates hot air, which can dry out the delicate layers of Lapis Legit too quickly, leading to a less moist and tender cake. Avoid using a convection oven for this recipe to ensure the best possible results.
Traditionally, an authentic Indonesian Lapis Legit, or Spekkoek, should feature at least 13 distinct layers. However, the number can vary based on personal preference and the desired baking time. You can choose to make slightly thicker layers, which will reduce the overall baking time, or opt for even more numerous, ultra-thin layers for a truly impressive “thousand-layer” effect. Just be mindful not to make the layers too thin (a minimum of ⅛ inch or 2 mm is recommended), as excessively thin layers can result in a dry cake.
Absolutely! Lapis Legit is a fantastic make-ahead dessert. Its flavors actually deepen and meld beautifully over time, often tasting even better the next day. You can bake the cake a day or two in advance. Store it properly wrapped at room temperature, or refrigerate for longer freshness.
For short-term storage (up to 3 days), keep your Lapis Legit in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week; ensure it’s well-wrapped to prevent drying. To freeze, wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe bag. It can be frozen for up to 2-3 months without significant loss of quality. Thaw overnight in the refrigerator before serving, or at room temperature for a few hours if serving immediately.
Explore More Delicious Desserts
If you’ve enjoyed the intricate beauty and delightful flavors of Lapis Legit, you might also love these other exquisite sweet treats from around the world that share a similar elegance and rich taste:
- Homemade Mawa Cake with Cardamom
- Greek Baklava with Walnuts and Honey
- Chocolate Tiramisu
- Raspberry Trifle with Ladyfingers
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 4 sticks butter, unsalted, some extra to grease the springform (2 ¼ cup)
- 10 egg yolks, size L
- 2½ cups sugar, fine
- 10 egg whites, size L, no yolk should be present
- 2 cups all-purpose flour
- 2½ tablespoons ground cinnamon
- 1½ teaspoon ground cloves
- 1½ teaspoons ground nutmeg
- 1½ teaspoon ground cardamom
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat a conventional oven (top and bottom heat) to 350 °F (180 °C) or 320 °F (160 °C).
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Grease a 10 inch (approx. 25 cm) springform pan with butter. Place a baking paper on the bottom.
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Beat the room-temperature butter with a mixer on the highest setting for three minutes until light and fluffy.4 sticks butter
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Add the egg yolks to the butter and mix for two minutes until well combined and creamy.10 egg yolks
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While mixing on high speed, add the fine sugar to the butter mixture, scoop by scoop. When all the sugar has been added, mix for another minute until fully incorporated.2½ cups sugar
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In a clean, grease-free bowl with clean mixing hooks, beat the egg whites until stiff peaks form.10 egg whites
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Add ⅓ of the stiff egg whites to the butter mixture and gently fold in with a spatula. This step helps to lighten the batter and prepare it for the rest of the egg whites. Mix until just blended.
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Now add the remaining egg whites to the bowl and gently fold into the batter using an under-and-over motion to maintain airiness.
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Fold in the all-purpose flour, spoon by spoon, into the batter with a spatula until just combined. When done, equally divide the batter between two bowls for the two layers.2 cups all-purpose flour
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Place the spices: cinnamon, ground cloves, ground nutmeg, and ground cardamom in the first bowl and mix gently with the spatula through the batter until they’re well incorporated, creating the spiced batter. The second bowl remains the natural batter.2½ tablespoons ground cinnamon, 1½ teaspoon ground cloves, 1½ teaspoons ground nutmeg, 1½ teaspoon ground cardamom
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Spoon 6 to 8 tablespoons of the natural (unspiced) batter into the springform pan. Spread evenly and place the springform pan in the center of the preheated oven. Bake for four minutes until set. Remove from oven.
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Now, switch your oven to the grill (broiler) position.
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Spoon 6 to 8 tablespoons of spiced batter on top of the previous baked layer. Place under the grill and bake for four minutes, or until golden brown and set.* Take out and then make a new layer with the natural batter.
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Keep repeating this alternating process (natural, then spiced) until all the batter is used up. After the fourth layer is baked, lower the springform pan to the lowest height of the oven rack to prevent burning. After baking the very last layer, set the oven back to 300 °F (150 °C) using top and bottom heat (conventional).
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Now, cover the springform pan loosely with aluminum foil. Return the form to the oven for fifteen minutes to ensure the cake is cooked through. Take out and remove the aluminum foil.
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Let the cake cool completely to room temperature within the pan, then carefully remove the springform. Slice thinly and serve.
Notes
2. Anise Addition: A delicious addition. Consider adding 1 teaspoon of ground anise to the spiced batter for an additional layer of aromatic flavor.
3. Key Baking Tips:
- Use all ingredients at room temperature. Butter and eggs take in more air at room temperature, making the cake smoother and more tender.
- If you want to see the layers well on the outside, you can carefully cut a thin layer off the edge of your cooled cake.
- Use a grease-free, clean bowl and clean mixing hooks to beat the egg whites. Ensure no egg yolk (not even a tiny amount) gets into the egg whites, as fat prevents them from beating stiff.
- * Stay near the grill (broiler). Every grill is different and has its own power. The 4-minute time is a guideline, but keep a constant eye on it so it doesn’t burn.
- Start by baking the first few layers of cake in the middle of the oven. Because the cake gets higher and higher through the layers, you must put the springform on the lowest level in the oven after approximately the fourth layer. Otherwise, the top will burn.
- If you find it difficult to spread the batter evenly over a warm layer, add the batter to the cake and let it stand for a minute. The butter in the new batter will melt slightly due to the warmth of the baked layer, making it easier to spread out smoothly without damaging the previous layer.
- You cannot use a convection oven with this recipe. The circulating hot air will dry out the cake too quickly. Use a conventional oven (top-bottom heat) in combination with a grill.
4. Storage Guidelines:
- Store the Lapis Legit at room temperature, in an airtight container. This keeps it good and fresh for up to three days.
- To freeze, wrap the layer spice cake (or part of it) tightly. Pack it in a freezer box or bag. The cake keeps well in the freezer for up to two months. Thaw in the refrigerator or at room temperature before serving.
Nutrition
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