This Indonesian Thousand layers cake is the ULTIMATE layered cake where a spicy cake layer (which tastes like gingerbread) is alternated with a natural layer. And that not only looks beautiful, but it also tastes super delicious. I can't get enough of it and you probably can't either!
Spoon 6 to 8 tablespoons of the batter without spices (natural) into the springform pan. Place the springform pan in the center of the oven and bake for four minutes.
Now put the oven on the grill position.
Spoon 6 to 8 tablespoons of spiced batter on top of the previous layer. Place under the grill and bake for four minutes.* Take out and make a new layer with the natural batter.
Keep repeating this until the batter is used up. After the fourth layer, put the springform pan at the lowest height of the oven. After baking the last layer, set the oven to 300 °F (150 °C) top and bottom heat.
Now cover the springform pan with aluminum foil. Return the form to the oven for fifteen minutes. Take out and remove the aluminum foil.
Let it cool to room temperature and then remove the springform.
1. - Spices - Replace all spices with 2 tablespoons of gingerbread spices.2. - Anise - A very tasty addition. Add a teaspoon of ground anise to the spice batter.3. - Tips
Use all ingredients at room temperature. Butter and eggs take in more air at room temperature. This makes the cake smoother.
If you want to see the layers well on the outside, cut a thin layer off the edge of your cake. Use a grease-free, clean bowl and clean mixing hooks to beat the egg whites. And make sure that no egg yolk (not even a tiny amount) gets into the egg whites. Fat ensures that the egg whites can no longer be beaten stiff.
* Stay near the grill. Every grill is different and has its own power. The time is a guideline, but keep an eye on it so it doesn't burn.
Start by baking the thousand layers of cake in the middle of the oven. Because the cake gets higher and higher through the layers, you have to put it in the oven after layer four on the lowest height. Otherwise, it will burn.
If you don't get the batter evenly spread, let it stand for a minute. The butter in the batter will melt slightly due to the warmth of the baked cake and you can spread it out without damaging the previous layer.
You cannot use a convection oven with this recipe. The cake will then become too dry. Use a conventional oven with bottom and top heat in combination with a grill.
5. - Storage
Store at room temperature, in an airtight container. This keeps it good for up to three days.
Freeze the layer spice cake (or part of it). Pack it in a freezer box or bag. The cake keeps well in the freezer for up to two months.
6. - Nutritional value. The calculated nutritional values are per slice.