Hello Lovelies!
I went to town yesterday after dropping off my youngest to school. Normally I would just drive home, but I had a meeting with other board members of the non profit organization where I volunteer with weekly. The town was busy. I went to 2 stores after the meeting, fully packed. I forgot for a second there that we have evacuees from neighboring town, due to the wildfires. It’s been raining now and then, but super light rain, at least in town. I truly wish the rain is heavy on the affected areas.
This morning recipe’s share is a layer cake from Indonesia called Lapis Surabaya (Spikku). Growing up in 80s and 90s, this layer cake always consisted 3 layers, 2 vanilla and 1 chocolate. Later on and especially today, most people make them into 2 layers instead 3. In fact, flavors have evolved as well, no longer just vanilla and chocolate. Moreover, as this is layer cake, jam was always used to attach the layers. Today, you will find chocolate spread used as well 😊
My version uses less eggs btw. Normally this cake would use at least 15 eggs up to 25 and more. It is a SUPER rich cake originally 😊
6 eggs
100 g sugar
1 tsp Ovalett (emulsifier)
1 tsp vanilla essence
100 g flour
2 tbsp cornstarch
1 tbsp whole milk powder
100 g unsalted butter
1 tsp cocoa powder
1 tsp chocolate paste
Strawberry jam
Mix flour, starch, milk powder in a bowl
Melt butter in microwave
Using all in one method, beat eggs, sugar, emulsifier and essence to combine well
Beat in dry ingredients, mix until thickened
Fold in melted butter, until completely combined
Divide to 3 portions, adding cocoa powder and chocolate paste to 1
Pour batter into parchment lined mold
Bake on preheated 350 F for 25 mins
Cool cake before stacking each layer with jam
Leave cake either at room temperature or in the fridge for 4-6 hours or overnight, before slicing and serving 😊
Enjoy!
Lapis Surabaya
Ingredients
- 6 eggs
- 100 g sugar
- 1 tsp Ovalett emulsifier
- 1 tsp vanilla essence
- 100 g flour
- 2 tbsp cornstarch
- 1 tbsp whole milk powder
- 100 g unsalted butter
- 1 tsp cocoa powder
- 1 tsp chocolate paste
- Strawberry jam
Instructions
- Mix flour, starch, milk powder in a bowl
- Melt butter in microwave
- Using all in one method, beat eggs, sugar, emulsifier and essence to combine well
- Beat in dry ingredients, mix until thickened
- Fold in melted butter, until completely combined
- Divide to 3 portions, adding cocoa powder and chocolate paste to 1
- Pour batter into parchment lined mold
- Bake on preheated 350 F for 25 mins
- Cool cake before stacking each layer with jam
- Leave cake either at room temperature or in the fridge for 4-6 hours or overnight, before slicing and serving
