Indonesian Layer Cake
Like most of you, I think about food a lot. What we’re going to have for lunch, for dinner, what I’m going to cook for tomorrow, for the next day, for the next week. But most of all, I think about all the desserts that I would like to bake, the biscuits that my work colleagues are going to love, the cake I would like to share with my friends. There are so many goodies that it’s always difficult for me to settle on one thing. My mind is always leaping here, there and everywhere trying to decide what to bake next.
So this month’s SHF challenge from Jennifer, to post about our most craved dessert, just about had me tearing my hair. How to choose? How can anyone be expected to choose??? ARRRGGGGGG!
To be honest, I don’t actually have one dessert that I crave with a passion above everything else. When faced with a dessert menu, I normally chicken out of having to make the final selection by pointing out about 3 choices then leaving it to my husband to order.
But I remember one cake that mum used to bake when I was in primary school that I had the greatest fun eating. An INDONESIAN LAYER CAKEthat I could savour slowly by peeling off and letting each fine layer melt in my mouth. This cake takes the baker 2 hours in front of the oven to bake so the only ones I’ve had recently are not very good store-bought ones.
It was time. I browsed through several recipes on the internet and got mum to read hers to me over the phone. Making a couple of alterations here and there, I mixed together the batter and brought a stool over to the oven in preparation. For this time-consuming cake, a spoonful of batter is ladled into the baking tin and grilled, then the next spoonful ladled on and grilled, and so on until all the batter is used up.
Based on my internet research, each layer should be grilled for 5 to 7 minutes - WRONG!!! My cake turned out completely overdone and burnt in some sections. Imagine my disappointment after spending 5 hours baking this THING! I couldn’t let it defeat me though so I tried it again the next day. This time, I listened to mum and only grilled each layer for a mere 2 minutes, taking me around 2 hours in total - PERFECTION!
The result 36 eggs and 25 layers later…
It’s not a flashy look-at-me-I’m-so-gorgeous kind of cake but it is buttery and perfect for a pick-me-up at teatime. Especially if you eat it layer by layer.
June 25th, 2007 at 9:13 am
That’s dedication to a dessert!
June 25th, 2007 at 8:37 pm
Wow. That cake looks delicious. I dont mind putting in the time if the result is worth it. A very impressive cake. I feel like grabbing a piece out of the screen!
June 26th, 2007 at 1:54 am
Beautiful! It looks wonderful and very delicious..
June 26th, 2007 at 2:33 am
hi there, this cake looks really great..havent seen anything like it and cant wait to bake it, however being my first visit to you site ( but trust me not the last) i cant seem to find the actual recipe for it? ive clicked on my things but still no avail..no doubt its right under my eyes but any help would be awesome..
cheers
June 26th, 2007 at 7:04 pm
The cake was delicious and authentic. Well done Cin!!
June 26th, 2007 at 7:04 pm
The cake was delicious and authentic. Well done Cin!!
June 30th, 2007 at 4:02 pm
oh wow, what an achievement. i always wondered how these cakes were baked. grilled? i had no idea.
you’ve given me craving now, except i think i’m more likely to head to the nearest asian shop
July 1st, 2007 at 12:03 pm
wow! impressive! it looks wonderful too, i think it IS gorgeous. also, i wanted to tell you i love your masthead picture. daisies are my favorite
July 1st, 2007 at 9:19 pm
Oh yum! I tried this delicious cake at warung agus in north melbourne and i don’t know how close to authentic their version is but we all found it utterly sublime! It was very rich and deceptively filling for some reason. I had no idea its preparation was so involved. Beautiful result though!
July 2nd, 2007 at 6:22 pm
Plum, Paul, Rosa: thanks for your encouragement, guys!
sez: There are a couple of recipes floating around the place, including here, here and here. Good luck & let me know how you go!
mum: thanks, glad you liked it! now you won’t need to sit in front of the oven anymore.
Helen: sorry i don’t have any left to give you
Candy, SL: it is a delicious and rich cake which is why it is served in such thin layers. highly addictive though!
July 3rd, 2007 at 3:59 am
I admire your perseverance and dedication! Now, that’s a craving! Looks gorgeous.
July 10th, 2007 at 6:03 am
Hi,
Wow, there are so many layers! It is so beautiful. I can’t believe that you used 3 dozen eggs! This must have yielded a lot of cake. I’m in awe of how you spent so much time in front of a hot oven in the summer. Incredible!
July 11th, 2007 at 5:38 am
What a beautiful cake, I have never seen it before!
August 20th, 2007 at 12:55 pm
Like you I love baking and always thinking about food especially food from different countries. I also like to entertain friends at home with my cooking and get the thrill for being busy all day at the kitchen and seeing the happy faces of my friends.
I haven’t tried the Indonesian Layer cake but have tasted one before from the shop which i rather like. I would like to try to bake it myself and have it fresh. I am wondering whether you could share your version of recipe, much appreciated.
BTW anyone know the cheese cake recipe with cream and grated cheese spread around the cake? I think it’s originated in Indonesia, correct me if I am wrong.
Diana
October 8th, 2007 at 11:49 pm
is this called, “kueh lapis” in Malay?
if it is, i hv eaten it in 2 other favors apart from the original. one is in green, pandan (leaves) version, another one is with raisins added to it.
it is not a cheap cake to buy in Singapore (where i’m from)! it takes a lot of work n it needs a lot of t-l-c (tender-loving-care).
great job!
cheers~
sasha
October 27th, 2007 at 1:28 am
That cake looks amazing. I’ve never heard of anything like that before.
December 24th, 2007 at 1:49 pm
I have the same craving for this cake (kueh lapis). I used to eat it every Christmas at my aunt’s when I was a child. I agree, it is best eaten layer by layer so it can be enjoyed as long as possible. After so many years, I attempted a cheat’s version yesterday by using a store-bought cake mix from the Indonesian grocery store. The baking techique is still the same, however, no escaping from sitting in front of the oven! The final result was pretty and tasty, but not as great as my aunt’s.
January 15th, 2008 at 10:43 pm
Hi. yrs was the first website listed when i did a serch for ‘indonesian layer cake recipe’. with everything so expensive these days i thought i could make this cake for a few of my friends as a chinese new year gift. can u share yr recipe with me? I would really appreciate it. Thank u.
January 25th, 2008 at 9:57 pm
Sorry about the late reply but I’ve been moving apartments and not had much time online. I would love to give you the recipe, Suyin, if I could remember what I actually did! Unfortunately, I’ve lost the bit of paper that I scribbled the recipe on, and as mentioned in the post, it was a mish-mash of recipes
Just don’t bake each layer for too long. You can always go back and bake the entire cake for longer if it’s not completely done by the end.
Sorry again!
March 22nd, 2008 at 1:42 pm
You know, I love these egg-y, buttery cakes too. But instead of making them, I buy them in a box from the Asian Grocers, cut out a thick slice, pop it in the microwave for a bit and serve with a side of fresh cream, ice cream or bananas. YUM!
June 5th, 2008 at 7:39 pm
Good Article, I love it, I hope your article can help me to be more professional