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Kek Lapis Indonesia (Indonesian Layer Cake)

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"A popular cake in Malaysia, Singapore, and Indonesia during festive and special occasions. It's time-consuming to make but well worth it. This is the basic technique for making layer cake. You can get creative and use 2 different flavored cake mixtures (such as chocolate and spice)."
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2 h 15 m servings 559
Original recipe yields 10 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a square cake pan. Cut a piece of parchment paper to fit the base exactly and grease the paper.
  2. Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl.
  3. Beat butter and vanilla extract together in a bowl using an electric mixer until creamy. Cream egg yolks and 1 cup plus 2 tablespoons sugar together in another bowl until thick and tripled in volume. Place egg whites in a separate bowl using clean beaters; mix until stiff peaks form.
  4. Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well.
  5. Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick.
  6. Bake in the preheated oven until light brown, about 5 minutes. Remove pan from oven; use a skewer to prick the top of the cake to prevent air bubbles from forming.
  7. Spread another ladleful of batter on top and bake the new layer for about 5 minutes. Repeat the process and bake each remaining ladle of batter. When done, remove the cake from pan at once. Turn it over, top side up, onto a cooling rack and let cool for at least half an hour.

Nutrition Facts

Per Serving: 559 calories; 44.5 33.4 8 446 303 Full nutrition

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