This is sinful.. very sinful…considering the amount of eggs used. But when festive season is round the corner, I am sure many will not mind to put on that extra calories for the goodness in a lapis. (:
Of course, before that goodness, there has to be some real hard work and when I mention hard work, it’s really tiring. I made this on Sunday night and while waiting for it to be cooled down, I fell asleep ! So early the next morning, I had to cut it quickly to be given away before heading to work. I left one block of it to be kept for own consumption and some photos taking later in the night.
The essence in a lapis lies in big fresh eggs and tinned butter. Previously I had tried using those “cheap” eggs, as in those 30 eggs in a tray kind and chilled butter. The effect wasn’t good at all. There wasn’t much “eggy’ taste and was definitely not buttery enough.
After reading Agnes Chang’s recipe on the need for tinned butter instead of those chilled butter, I had better understanding of what is required. In addition, using big fresh eggs do make a great difference to the lapis. Every penny counts. The better ingredients you have, the better lapis you make too !
Recipe adapted from [Baking Made Easy] by Agnes Chang
Ingredients A :
450g tinned butter
1 1/2 tbsp condensed milk
270g icing sugar, sifted
Ingredients B :
15 egg yolks, mixed with 3/4 tsp vanilla and 1 tbsp brandy, beat till thick and creamy
Ingredients C :
135g plain flour, mixed with 2 1/4 tsp mixed spices, sifted
Ingredients D :
5 egg whites, whisked till stiff
Ingredients E :
50g melted butter, for brushing onto cake layers
1. Beat A till fluffy, add beaten B and mix well. Slowly mix in C and last of all fold in D.
2. Spread 1 thin layer of cake mixture into a 9 inch greased and lined baking tin. Bake with 200 degrees C till golden brown. Remove from oven, prick, press and brush with a little melted butter. Spread another thin layer of cake mixture on top and grill with 220 degrees C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180 degrees C (upper and bottom) and bake till golden brown.
3. Remove and leave to cool. This cake tastes better after keeping for one day.
*Tinned butter does not contain any liquid.
** While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all layers are flat and nice.
***The purpose of brushing a little melted butter over baked layer is to keep the cake moist.