Lapis Legit Cempedak

 

Cempedak season is here again. 

Here i bake a lovely absolutely premium lapis legit cempedak for my own indulgence heee....

I dont need to buy one as the price always very spicy out there 😅....who need recipe?

Lapis Legit Cempedak

(18×18x7)

A

500g wijsman butter 

200g confectioners sugar / powdered sugar

70g sweetened condensed milk

1tsp vanilla essence

B

30 egg yolks

3 egg whites

C

120g all purpose flour

15g milk powder

1/2tsp bumbu spekoek 

D

250g more or less cempedak without seeds

30g melted butter ( for brushing lapis/layers )

E

kue Lapis standless pressing tool

( I teach step-by-step very clear ok, no hantam2 one ya 😉 i hope this will benefit beginners who love to try out lapis baking and to learn something or improve your baking technic for this cake ) 

* 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 250°c top and bottom heat.

* To get an even layer, i put pan on scale weight 0. 

* Pour 1st layer weight 95-100g batter into pan, immediately bake at lower rack for 5-8mins until brown. When it is brown, removed from oven, brush melted butter on lapis pressing tool and gently press the cake. (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 200°c top heat only, bake at center rack for 4-5mins each layer until brown and remove from oven (Repeat the same for every layer until finish.)

* This recipe could get a total of 14-15 layers. You may add the cempedak on 5, 10, 15 layer or 4, 9, 14 layer. 

* last / top layer need slightly longer time to dry up the fruit a little, cake turn out a little brown on top but its ok or else you will notice the cempedak juice wet a around thw fruit itself when inverting or when its cool. 

Happy Baking!