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Lapis Legit (Indonesian Thousand Layer Cake)

Lapis legit Indonesian thousand layer cake sliced into fingers showing striped layers
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Lapis legit is the Indonesian thousand layer spice cake, each thin layer broiled one at a time into a dense, buttery, deeply fragrant loaf with a striking striped cross section.

Ingredients

Units Scale

Spekkoek spice mix (make first):

  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • Or substitute 1 1/2 tsp ready made spekkoek spice

Cake batter:

  • 20 large egg yolks, room temperature
  • 250 g unsalted butter, softened
  • 100 g icing sugar, sifted
  • 60 g caster sugar
  • 200 ml sweetened condensed milk (about 2/3 of a 397 g can)
  • 90 g cake flour, sifted
  • 30 g milk powder
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tbsp brandy or rum (optional but traditional)

For the pan:

  • 1 tbsp softened butter
  • 1 square of parchment cut to fit an 8 inch (20 cm) square cake pan

Instructions

  1. Whisk the spice mix ingredients together in a small bowl and set aside.
  2. In a stand mixer with the paddle, beat the softened butter, icing sugar, and condensed milk on medium high for 5 minutes, until very pale, fluffy, and almost ribbony.
  3. In a separate bowl, whisk the egg yolks with the caster sugar until pale, thick, and at ribbon stage, about 4 minutes. A lifted ribbon should sit on the surface for 3 seconds before sinking.
  4. Fold the whipped yolks into the butter mixture in three additions with a large spatula, keeping as much air as possible.
  5. Sift the cake flour, milk powder, spice mix, and salt over the batter. Fold gently until uniform, then fold in the vanilla and brandy.
  6. Position a rack 8 to 10 cm below the broiler element and set the oven to broil on high. Butter the pan and line the base with parchment.
  7. For the first layer only, pour about 4 tbsp (60 g) of batter into the pan and tilt to coat the base in an even thin film. Broil 2 to 3 minutes until deeply golden all over. Rotate halfway if your broiler is uneven.
  8. Remove the pan and press the hot layer firmly with a flat bottomed glass to flatten bubbles and compress the surface. Brush off any large crumbs.
  9. Add the next layer: 4 tbsp of batter, tilt to coat, broil 2 to 3 minutes until deep golden, then press flat. Repeat for 16 to 20 layers total, until the cake stands about 5 cm tall.
  10. After the final layer, switch the oven to bake at 175°C (350°F) and bake the assembled cake 5 to 8 minutes more so the center sets through.
  11. Cool in the pan on a rack for 30 minutes, then turn out and cool completely, about 1 hour.
  12. Wrap tightly and refrigerate at least 2 hours, ideally overnight, to firm the cake and deepen the spice.
  13. To serve, trim the four edges with a hot serrated knife to expose clean layers, then slice into fingers about 1 by 4 cm.

Notes

  • This is the most attended bake on the blog. You cannot walk away from the broiler, so treat it as 75 minutes of quiet meditation by the oven door.
  • Even broiling is everything. If one corner runs hot, rotate the pan 180 degrees after each layer so the stripes stay straight.
  • The press down step between layers is non negotiable. Skip it and you get bubbles and uneven adhesion.
  • 20 egg whites is a lot. Save them sealed in the fridge for up to 5 days or freeze in portions for macarons or angel food cake.
  • For the classic Indonesian Christmas version, press 3 to 4 soaked prunes onto every third or fourth layer before broiling.
  • Storage: keeps 1 week at room temperature wrapped tightly, 2 weeks refrigerated, 1 month frozen. Many people think it tastes better 2 to 3 days after baking.
  • No broiler? Bake each layer at 220°C (425°F) on the top rack for 4 to 5 minutes, though the color and texture are slightly less authentic.

Nutrition

Find it online: https://zhangcatherine.com/lapis-legit/