Kueh Lapis /Thousand layer cake and another Macaroon disaster

The first half of the weekend was quite  disappointing with yet another failed macaroon episode.
I have been trying to make macaroons for past two weeks and somehow the piped macaroons never dry. It is always sticky
I waited for 1..2.3..4 hours…put the tray under Fan, moved the tray to Aircon room .Still it refuse to dry.After a long 4 hrs wait , I went ahead and baked the cookies..The depth of the disaster I will leave it to your imagination..
Finally I put the blame on the humid Singapore weather..
Ladies, if you know any macaroon tips on how to make the piped macaroons dry , please please enlighten me…

Anyways after the failed macaroon saga , I am left with a lot of egg yolks..
I had bookmarked this video sometime back and decided to give it a try.
And that was the famous Indonesian Indulgence and a baker’s challenge -Kueh Lapis.
I won’t say it’s a test on your baking skills, rather it’s a real test of your patience levels..I mean a real test

Kueh lapis or thousand layer cake is a super rich n tasty Kueh with thin layers of cakes.
Each layer is spread out and grilled/baked separately. The result--the most moist and delicious cake. I bet you can’t stop at jus one piece

A word of caution it’s a very time consuming process, so unless you have solid 3-4 hours in hand, don’t try this.
But if you can spare some time, go ahead and try. It’s totally worth the effort..
Since it’s my first attempt, I won’t say it’s the best, but definitely tasted good and got lot of Oooo and yumm from my dear colleagues..

I am definitely gona try this again sometime soon, once I have gathered enough Patience :-)
Next time I will add Dried Prunes in-between the layers.

So without further adieu, here is recipe of Kueh Lapis
Recipe Source: Youtube Video from Here

Butter 220gms
All Spice powder 1/2 Tbspn
Vanilla essence 1/2 Tbspn
Egg Yolks 10
Sugar 70 gms
Cake Flour 60 gms

Eggwhites-3
Sugar 50 Gms

Pre-heat the oven to 150 degree.
Whisk the egg whites till foamy, add the sugar and continue to beat till stiff peaks are formed
In another bowl, cream the butter. Add the spice powder and Vanilla essence and continue to beat until the butter is really creamy
Beat the egg yolks for a few minutes, add in the sugar and continue to beat till it thickens. This will take a bit long about 8-10 minutes of beating.
Once the egg yolks has turned thick .Add this to butter mixture and continue to beat until all are mixed well.

Now using a spatula, gently fold in the egg whites in 3 batches.
Make sure that there are no big air pockets because of the egg whites.

Increase the oven temperature to 200 Degree, place the rack on the top most slot.

Line a rectangular pan with parchment paper and drop about a ½ tsp butter .Keep the pan in oven for few seconds
Take the pan out; butter would have melted by now. Tilt the pan and make sure that the base of the tin is well coated with butter
No need to grease the side of the pan.

Spoon about 3 tablespoons of batter and spread it using a spoon evenly in the base.
Bake for 8-15 minutes till the top has turned Golden brown. The baking time totally depend on the oven, for me it took about 12 minutes to get the top browned
Take out the pan and test using a cake tester/toothpick. If there are any big bubbles formed, poke it using the toothpick.

Using a wide spatula, gently press down the cake.
Brush some melted butter on top of the cake layer.

Spoon in another 2 tablespoon of batter and repeat the same process, of baking, smoothing and brushing with melted butter.
Repeat till the batter is over.

*If the top is getting browned too quickly and the cake tester is not coming out clean . Move the rack to the middle of the oven and lower the temperature to 180 Degree

There you have the Famous Indonesia Indulgence- Kueh Lapis

Off this goes to Crazy for Cakes event hosted by Priya