Cream Cheese Lapis Legit & Surabaya Layered Cake

My last egg yolk laden yet delicious cake for this year's Chinese New Year :)

The lapis legit layer used cream cheese, while the lapis surabaya is the original version
It's a heavenly combination that's rarely seen, even in Indonesia

Recipe for cream cheese lapis legit is from Bisous A Toi

What you need:
(recipe below is what I made: 1/3 recipe)

A
70g butter
50g cream cheese
45g sugar
5 egg yolks
2 tbsp sweet condensed milk

B
45g sugar
75g egg whites (from 2.5 eggs)
a pinch of cream of tartar

C
60g hongkong flour
1/4 tsp baking powder

Method:

1. Preheat oven to 18degC. Grease 20cm square pan and lightly floured
2. Beat cream cheese and sugar til fluffy and light
3. Add in egg yolks one by one til well combined. Add in sifted flour
4. In another bowl, beat egg whites and cream of tartar til foamy. Gradually add in sugar til soft peak
5. Add in egg whites mixture into the egg yolks mixture and mix til combined
6. Divide batter into six
7. Bake each layer using top heat only til browned. Brush the top layer for each layer after baked
8. Bake the last layer using top+bottom heat for 10 minutes
9. Remove from oven, let cool in the pan for 5 minutes before transferring to cooling rack

This lapis legit is more to drier type - due to the egg whites used
It goes well with lapis surabaya cake which is very moist, but I don't think I'll eat it on its own


Now, the recipe for lapis surabaya is from NCC (Natural Cooking Club)

What you need:
(for 2 layers)

20 egg yolks
200 g sugar
250g butter, beat til soft and white
100g plain flour

Method:

1. Beat egg yolks and sugar til ribbon stage. Off mixer
2. Add in beaten butter and fold in using rubber spatula
3. Fold in sifted flour, also using rubber spatula
4. Divide batter into two. Mix in one part of batter with 1 1/2 tbsp chocolate emulco
5. Pour on two 20cm square pan and bake in preheated oven of 180degC for 25 minutes or til the tester skewer comes out clean
6. Remove from oven, let cool for 5 minutes in the pan before transferring to cooling rack

Assembling:

1. Place the yellow lapis surabaya layer cake at the bottom. Spread strawberry jam on top
2. Top with lapis legit cake. Spread the top with straberry jam
3. Top with the chocolate lapis surabaya layer cake on top
4. Cut the sides for presentation

Such a rich cake, yet you can't stop at one! Yummy!
Super sinful indulgence, but it's so forgiven, it's once a year thingy!


I'm submitting this post to:

* Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations
* Chinese New year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Chocolate Cheese Lapis Legit Rolled Cake

I made lapis roll before, at that time I just did the original kind. You may view it HERE
This time I did it a little differently, a twist I made from this well known Indonesian kue lapis (we Indonesians call it "lapis legit")

These ugly looking rolled cake slices  can't be judged by their look
The chocolate taste and the crunch from the grated cheese are so perfectly blended together
It has a really soft, moist and really rich texture, just like how normally kue lapis is
As you know, kue lapis is notorious for the amount of egg yolks used, just like the lapis surabaya cake I made the other day


Recipe is from Rima's site
She made pandan and prune version while I did chocolate and cheese :)

What you need:

150g cold good quality butter
1 tbsp sweet condensed milk
12 egg yolks
100g caster sugar
10g hongkong flour
1 tbsp milk powder
1/2 tbsp spekoek powder (I used cocoa powder)
1 tsp pandan paste (I used 2 tsp chocolate paste)
enough finely grated cheddar cheese
enough chocolate rice

Method:

1. Preheat oven to 170degC
2. Grease a 20cm square pan and line with baking paper
3. Beat butter til smooth and white, add in condensed milk and beat well. Set aside
4. In another bowl, beat egg yolks and sugar til white and fluffy
5. In low speed, add in sieved hongkong flour and milk powder, also cocoa powder
6. Lastly, add in chocolate paste
7. Fold in butter mixture into the egg mixture
8. Divide batter into 5 parts
9. Pour the first batter and bake for 7 mins using top and bottom heat
10. Take out from oven, change the oven heat to top heat only
11. Sprinkle chocolate rice and grated cheese
12. Pour the second batter and bake (top heat only) til browned (around 3-5 minutes depending on the oven)
13. Do the same for the remaining layers
14. Before baking the last layer, switch back the oven to top and bottom heat
15. Sprinkle only cheese on top of the last layer and bake top and bottom heat for 7 minutes or til cooked
16. Take out from the oven and let cool in the pan for 5 minutes
17. Take out the cake from the pan (with the baking paper) and transfer to another baking paper
18. Let cool slightly and spread a thin layer of butter, and then roll like how you do when rolling a swissroll
19. Keep it tightly wrapped in the baking paper for around 30 minutes before cutting it

Another delicious alternative to make this cake for Chinese New Year, especially for those don't really fancy spekoek taste

I'm submitting this post to:

* Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations
* Chinese New year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Orange Lapis Surabaya Cake (Spiku)

Coming to Chinese New Year, the type of cake usually comes into the mind of those celebrating is the Indonesian thousand layers cake (Kue Lapis Legit)
In Singapore, Kue Lapis Legit is so easily spotted in many bakeries during Lunar New Year time
But do you know that there's another type of Indonesian layered cake? It's as famous and in fact is a must too in every household of Indonesian Chinese families during the fifteen days of celebration. It's readily available in most bakeries, too

It's called Lapis Surabaya (Spiku)
Unlike the uncountable thin layers Kue Lapis Legit, Lapis Surabaya has only three layers typically
Those who dislike the fragrant and/or taste of spekkoek which is very distinct in Kue Lapis Legit, Lapis Surabaya would be the better choice
I personally prefer the latter, if I can choose, even though basically I love both :P
Firstly, the procedure to make Lapis Surabaya isn't as tedious. Secondly, I LOVE the taste and texture!

Both cakes are so notorious in the amount of egg yolks used
The good quality of this cake needs great quality of butter, too
Those two ingredients explain how many slices you can take in a day, to maintain your waistline, and most importantly, your cholesterol level!
I restrict myself in making and eating these cakes only during this time of the year, Chinese New Year time :)
Strangely, as much as I love them, the craving hits me only when the time comes, thank God :)

Oh well, it's the time to make one now. The craving is here and it's even more after I saw Nina made one and posted in her blog
I knew I must try it!
So, here it is....


Such a fine cake, I must say
The texture is unbelievably soft and moist. It tasted so delicious, with a hint of orange and chocolate and additional touch of berries jam melted together in every bite. Heaven!

A closer look on the fabulous texture of this cake
It's not the same as those soft cottonny chiffon cakes, it's different, a good different :)

You can see the glossy strawberries jam I used to glue each layer. I used my homemade strawberries jam (recipe is the same as my homemade plum jam, just replace plum with strawberries and adjust the sugar used accordingly)

I don't really favor lapis Surabaya with buttercream filling, hence the choice of this sweet tangy jam
The original recipe used marmalade, but I didn't use that sice I didn't want to make the orange flavour in this cake to be too overpowering

 

A slice of pure bliss! :)

 

 

What you need:
(below is half recipe I made with a slight modification)

Orange layers (makes two):
10 egg yolks (I used medium size)
70g caster sugar
35g plain flour
8g corn flour
8g full cream milk powder
125g butter
1 tbsp freshly squeezed orange juice
1/2 tsp orange zest
1 tbsp sweet condensed milk
1/2 tsp orange essence (optional)

Chocolate layer (makes one):
5 egg yolks
50g caster sugar
15g plain flour
10g cocoa powder
65g butter
1/2 tbsp sweet condensed milk
1 tsp chocolate paste

Filling:
strawberries jam

Method:

Grease pan, line and grease again. Set aside

To make the orange layers:

1. Beat butter til smooth. Add in orange juice and sweet condensed milk, beat well. Add in orange zest, mix well
2. Beat egg yolks and caster sugar til tibbon stage
3. Fold in sieved plain flour, milk powder and corn flour
4. Pour egg yolk mixture into the butter mixture, gently mix with spatula til well incorporated
5. Pour into 2 pans, and bake in preheated oven of 180degC for 18 minutes til cooked (when the skewer comes out clean)

Do the same for the chocolate layer

To assembly:

When the cakes are cooled, place one orange layer and spread the top with jam, top with chocolate layer
Spread the top of chocolate layer with jam, top with the other orange layer
Cut and serve

 So irresistable!

I'm submitting this post to:

* Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations
* Chinese New year Delights 2013 hosted by Sonia aka Nasi Lemak Lover