Original Lapis Legit

Original Lapis Legit
(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
20g milk powder

* 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 and bottom heat.

* 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 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 - 200°c top heat Grill mode, bake at center rack for 4-5mins each layer until brown and remove from oven, brush the cake with melted butter and press it.  

* 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.