Previously I shared a post here on the various tips of making a Kueh Lapis. And in rounding up my last bake for CNY, I decided to end it off with this sinful bake nevertheless. This time round, I made some changes to the original recipe in order to achieve a more buttery and eggy taste. And I am glad I did, as the kueh lapis stayed moist and fragrant despite after a few days. I used a lock and lock container to fill it up and once I opened the box, the buttery aroma was just so rich !
But the cost of baking a good kueh lapis is pretty expensive also. Just the 2 slabs of premium butter and 2 trays of large eggs cost alone costs me almost 20 bucks already, even without including the rest of the ingredients. And let alone the time and efforts spend in baking it layer by layer. So whatever that’s sold outside, I must say, it has to be worth the price.
Just a few more days to CNY. Hope everyone is rounding up their bakes as well and in preparation for reunion. Well, I really wonder does people make new year resolutions or CNY resolutions ? Which ones are more effective then? Nevertheless, enjoy this sinfully rich and delicious kueh lapis !
- 500g unsalted butter (I used 2 slabs of President butter.)
- 2 tbsp condensed milk
- 280g icing sugar sifted
- 18 egg yolks
- 1 tsp vanilla essence
- 150g plain flour, sifted
- 8 egg whites
- 100g melted butter (to brush in between the layers)
- Beat the butter, condensed milk and sugar with a stand mixer till very fluffy and creamy (pale yellow in color).
- Mix the egg yolks together with the vanilla essence and beat till rich and creamy. (I used a hand whisk for this job.)
- Whisk the egg whites, using a hand mixer till stiff. (when the egg whites stay on the whisk when lifted up.)
- Combine the egg yolk batter from Step 2 to the butter batter in Step 1 and mix well. Slowly mix in the sifted plain flour and last of all, fold in the white whites batter from the previous step.
- Spread 1 thin layer of the cake batter into a 8 inch baking tin (line only the bottom with baking paper). I used approximately 150g for of batter for this first layer and bake with 200 degrees C till golden brown on the lowest rack. It took me around 15 minutes to achieve that with my oven.
- Remove from the oven, use a fork to prick holes all over and brush with some melted butter. Use a lapis press and press all over to burst any air bubbles that might exist and smoothen the layer.
- Spread another layer of cake batter on top and turn the oven to top grill mode. Still on the lowest rack, grill at 220 degrees C for approximately 8 minutes. Repeat the same way till the second last layer.
- For the last layer, change the oven mode back to bake mode and bake at 180 degrees C till golden brown. (It took me another 15 minutes to achieve that.)
- Remove and leave to cool slightly before removing. The cake will shrink slightly when left to cool and you will be able to remove the cake easily from the tin.