Lapis Legit, also known as “spekkoek” (meaning “bacon cake” in Dutch), is a beloved Indonesian multi-layered cake that is as rich in history as it is in flavor. This decadent treat boasts a beautiful, intricate layered appearance, reminiscent of the spice trade routes that influenced its creation. Each thin layer is patiently baked, one at a time, resulting in a luxurious cake with a melt-in-your-mouth texture.
While the process of making Lapis Legit is known to be time-consuming, the incredibly rich, buttery, and aromatic result is well worth the effort. In this step-by-step guide, I’ll walk you through every stage, from prepping your ingredients to achieving that perfect, impressive layered look. Get ready to wow your friends and family with this Indonesian classic!
Ingredients You’ll Need:
For this recipe, we’ll be using a traditional Lapis Legit recipe, focusing on those rich, spiced flavors. Here’s what you’ll need to gather:
For the Cake:
- 20 large egg yolks (room temperature)
- 350 grams (1 1/2 cups) unsalted butter (softened)
- 300 grams (1 1/2 cups) granulated sugar
- 1 teaspoon vanilla extract
- 250 grams (2 cups) all-purpose flour, sifted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Greasing and Dusting:
- Unsalted butter, for greasing the pan
- All-purpose flour, for dusting the pan
Special Equipment:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Handheld mixer or stand mixer
- Spatula
- Fine-mesh sieve (optional, for smoother batter)
- Broiler
Lapis Legit Ingredients
Let’s Get Baking:
Now that you have your ingredients and equipment ready, let’s dive into the step-by-step process of creating your own Lapis Legit:
1. Preparing the Pan:
- Preheat your oven to 350°F (175°C).
- Grease your 9×13 inch baking pan generously with unsalted butter. Don’t forget the corners!
- Lightly dust the greased pan with all-purpose flour, shaking out any excess.
- Line the bottom of the pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. Creating the Batter:
- In a large bowl, cream together the softened butter and granulated sugar using a handheld mixer or stand mixer until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the sifted flour, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- If desired, you can strain the batter through a fine-mesh sieve for an ultra-smooth texture, but this is optional.
3. The Art of Layering:
This is where the magic of Lapis Legit happens!
- Pour about 1/2 cup of batter into the prepared pan, spreading it evenly to create a thin layer.
- Place the pan under the broiler on the highest rack for 1-2 minutes, or until the layer is set and lightly browned. Keep a close eye on it to prevent burning.
- Carefully remove the pan from the oven and repeat the layering and broiling process with the remaining batter. Each layer needs to be cooked individually, which is what gives Lapis Legit its signature look.
Pro-Tip: For a more intense flavor and color, you can add a tiny pinch of Dutch speculaas spice mix (available online or at specialty stores) to each layer before broiling.
4. Cooling and Serving Your Lapis Legit:
- Once all the layers are baked, remove the cake from the oven and let it cool completely in the pan. This will take a few hours.
- Once cooled, carefully lift the cake out of the pan using the parchment paper overhang.
- Traditionally, Lapis Legit is sliced into thin pieces using a warm, sharp knife. This helps to prevent the layers from crumbling.
Layering Batter in Lapis Legit
FAQs About Lapis Legit:
Q: Can I make Lapis Legit ahead of time?
A: Absolutely! In fact, Lapis Legit tastes even better a day or two after baking. It keeps well at room temperature, tightly wrapped in plastic wrap, for up to 5 days. You can also freeze it for longer storage.
Q: My layers are sticking together. What can I do?
A: Make sure each layer is completely set and lightly browned before adding the next layer. If you’re still having trouble, try reducing the heat of your broiler slightly.
Q: Can I use a different type of pan?
A: A 9×13 inch pan is ideal for Lapis Legit, but you can use a slightly smaller or larger pan if needed. Just adjust the baking time accordingly.
Q: What does Lapis Legit taste like?
A: Lapis Legit has a unique flavor profile that’s both rich and subtly spiced. The combination of butter, spices, and the slightly caramelized layers creates a taste that’s truly unforgettable.
Enjoy Your Indonesian Baking Adventure!
Lapis Legit is more than just a cake; it’s an experience. From the first bite, you’ll be transported to a world of aromatic spices and buttery goodness.
Be sure to tag us on social media with pictures of your beautiful creations! And for another unique layered cake experience, check out our recipe for Spekkoek Cake!
Sliced Lapis Legit Cake
