Lapis Legit 2 Rasa ( plain & prunes )

 

Recipe credit to Jenny Wen, but i changed the recipe method that works for me. This s really as delicious as those store bought premium lapis or i might say it is better.  Worth the bake for a good cake.

Please note, this recipe s an authentic lapis with 35 yolks and that s why the end result is moist n soft.  Lapis meant to bake layer by layer, with lots of yolks so as it remain soft n moist not dry baking in high temperature. 

Probably many of you hesitate to bake due to many yolks too. I know there s a recipe with 22 yolks + some egg whites, less yolks recipe for probably who are health conscious might try but i can assure you it wont be as moist as the authentic recipe. Since you want to eat a good cake n baking with all that effort n time spending, better go for the real n authentic recipe. It is at least satisfying.

Before I end this topic, i want you to know that I just made one cake caused me time up to 3-4 hours, imagine making 3 cakes in one day and continously the next day. It's exhausted.  But its all worth it. It was the best cake ever.  This recipe yield 18 layers. 

This cake originally 1 flavor but I make half prunes. So basically there are 3 layers with prunes. I placed the prunes in every 6th layer. Please make sure you mark the pan on one side,  so as you won't put the prunes at the wrong side. 

Lapis Legit 2 Rasa ( plain & prunes )
(20x20)

A
650g butter
300g powder sugar
1tbsp vanilla Essen
30ml rhum / zero bakar paste (optional)

B
35 egg yolks

C
120g flour ( sieve )
15g cornflour
1tsp speoko powder
40g milk powder

D
Prunes ( cut open and flatten it ) 

* Grease base line paper. No need to grease side

* Beat A until white pale/double volumn, add in B in 3 or 4 seperate time, beating well after each addition. Combine C mix well. Set aside.

* Preheat oven 230°c - 250°c top grilled mode heat.

* Pour 1st layer weight 95-100g batter into pan, immediately bake at lower rack for 5 mins until brown. When it is brown, removed from oven, brush melted butter on lapis pressing tool and gently press the cake and brush with melted butter. (Repeat the same for every layer until finish.)

* Put pan on scale and weight 2nd layer 93g ( weight less than 1st layer, so on same weight until finish.)

* Turn down oven to 190°c top heat Grill mode, bake at bottom rack for 3-4 mins each layer until brown and remove from oven, brush the cake with melted butter and press it.  

Until you come to every 6th layer, put prunes and repeat the same for every layer until finish.

* Last layer bake to golden brown, removed from oven, brush melted butter on cake and press on top, set aside for an hour, invert and let it cool to room temperature for few hours.