Recipe for Kueh Lapis
300g Butter
120g Condensed milk
1 tbsp Rum (Replace by Vaillina Essence)
Cream the above till fluffy & creamy.
Add sifted 90g Cake flour and 1/4 tsp All spice powder
Mix well and set aside.
300g Butter
120g Condensed milk
1 tbsp Rum (Replace by Vaillina Essence)
Cream the above till fluffy & creamy.
Add sifted 90g Cake flour and 1/4 tsp All spice powder
Mix well and set aside.
Whisk 6 Egg whites & 55g Castor sugar and 1/4 tsp Cream of tartar till stiff.
Fold in 1/3 of the egg whites into the butter mixture and continue the process of folding the rest till all well incorporated.
Preheat oven at 200 degree C (Top and bottom)
Every layer use 100g of batter (weigh the batter for even layer)
1st layer 7mins
2nd layer & onwards, increase to 220 degree C (Top heat only), 4mins.
Use a metal pressure to lightly press each baked layer before adding new batter.
Continue baking the cake by layers until the batter uses u
Every layer use 100g of batter (weigh the batter for even layer)
1st layer 7mins
2nd layer & onwards, increase to 220 degree C (Top heat only), 4mins.
Use a metal pressure to lightly press each baked layer before adding new batter.
Continue baking the cake by layers until the batter uses u
