Thousand layers cake (Lapes legit)

A square picture with a piece of thousand layers cake on a white plate. A fork holding a piece.

Thousand layers cake (Lapes legit)

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!

Prep Time 20

Cook Time 1

Total Time 21

Course Dessert, Sweets and Sweet Baking

Cuisine indonesian

Servings persons

Calories 345 kcal

Ingredients

▢ 4 sticks butter unsalted, some extra to grease the springform (2 ¼ cup)
▢ 10 egg yolks size L
▢ 2½ cups sugar fine
▢ 10 egg whites size L, no yolk should be present
▢ 2 cups all-purpose flour
▢ 2½ tablespoons ground cinnamon
▢ 1½ teaspoon ground cloves
▢ 1½ teaspoons ground nutmeg
▢ 1½ teaspoon ground cardamom

Makes: 10inch round

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 °F or 320 °F
Grease a 10 inch (ca. 25 cm) spring form pan with butter. Place a baking paper on the bottom.
Beat the butter with a mixer on the highest setting for three minutes.
4 sticks butter
Add the egg yolks to the butter and mix for two minutes.
10 egg yolks
While mixing, add the sugar to the butter mixture, scoop by scoop. When all the sugar has been added, mix for another minute.
2½ cups sugar
In a clean, grease-free bowl with clean mixing hooks, beat the egg whites until stiff.
10 egg whites
Add ⅓ of the stiff egg whites to the butter mixture and mix gently with the spatula. This allows the batter to get used to the fluffy egg whites. Mix until well blended.
Now add the rest of the egg whites to the bowl and gently mix into the batter.
Fold in the flour, spoon by spoon, into the batter with a spatula. When you're done, equally divide the batter between two bowls.
2 cups all-purpose flour
Place the spices, cinnamon, cloves, nutmeg, and cardamom in the first bowl and mix gently with the spatula through the batter until they’re well incorporated.
2½ tablespoons ground cinnamon, 1½ teaspoon ground cloves, 1½ teaspoons ground nutmeg, 1½ teaspoon ground cardamom
Spoon 6 to 8 tablespoons of the batter without spices (natural) into the spring form pan. Place the spring form 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 spring form 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 spring form 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 spring form.

NOTES

1. Spices: Replace all spices with 2 tablespoons of gingerbread spices.

2. Anise: A delicious 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.

4. 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.

Nutrition

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