Spekkoek (Lapis Legit)

Total Time
55mins
Prep
25 mins
Cook
30 mins

A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. I found this at Indochef.com I've made something like this years ago. (This is optional) Spread a thin layer of warmed jam and every 2 layers and spread chocolate after the next 2 layers of batter was baked. Be sure to stay with the cake as you cook it. My picture show of the cake made in a 10 inch so you'll get more layers when baking in a 9 inch. This is also great without the spices and just the jam and chocolate layers.

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Ingredients

Nutrition

Directions

  1. Preheat broiler.
  2. Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.
  3. Optional Chocoate layer:.
  4. Melt chocolate and 3 tablespoon butter and mix to blend, set aside.
  5. In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
  6. In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.
  7. Divide batter between two bowls.
  8. Mix the spice mixture together.
  9. Add the spice mixture to one bowl of batter and mix in well.
  10. Pour about ½ cup of the spice batter into the pan, spreading to form a thin (crepe to pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Spread the optional 1/4 cup warmed jam if using. Repeat layering spice batter then plain batter then spread 1/4 cup melted chocolate topping with the spice batter. Be careful spreading the batter. Broil till lightly browned following with plain batter and repeat till all batter and fillings are used.
  11. Let cake chill to firm chocolate and jam, then remove from pan. Bring to room temperature.
  12. Sprinkle top with confectioners sugar. Serve in thin slices.