DAILY REPORT - LAPIS LEGIT (10/10/2017)



Hi there.. Today we were making lapis legit. To make lapis legit you have to be more patient to make it because you have to layered about 18-22 layered of cake. Lapis Legit was claimed as the top 5 of most delicious cake in the world by CNN. Lapis legit was 4th after the Pavlova (New Zealand), Swedish Prince Cake (Sweden) and Victoria Sponge (Great Britain).

Lapis Legit was made by a Dutch person who lived in Indonesia using Indonesian spices, such as cinnamon. Lapis legit cake was originally named Spekkoek. The name Spekkoek loosely translated means ‘fatty cake’. So no matter how good or addictive it is, just remember that this cake is made using tons of eggs and butter, so better go easy on munching this delicious treat. Remember, a moment on the lips, a lifetime on the hips.

Honestly I didn't get the best result this time because I didn't learn about this cake the day before. I really want to make another one but we didn't have more time for this. So maybe next time I'll make it alone and get the best result.

Here is the recipe that I used today. This recipe I got from my training's hotel before. They taught me about 4 times maybe, but I already forgot it because it's been a long time already. But I already promised to my self that I must do much better in the future.

LAPIS LEGIT
(20×20 pan)
Butter          562,5 gr
Egg Yolk          10 pcs
Sugar          412,5 gr
TBM           1/2 tsp
Flour          225 gr
Milk Powder         75 gr
Cinnamon          10 gr

1. Mix Butter until white, pale, and fluffy
2. On separate bowl mix the egg yolk, sugar and TBM until fluffy
3. Add the butter into the egg mixture with medium speed
4. For the last ingredients, add all the dry ingredients using low speed
5. Starting layering (60 gr/layer)
6. After layering, Broil it, repeat until 18-19 layered
7. Bake about 15-20 minutes in 180ºC

Note :
I divided the batter into 2 bowl, and 1 of the bowl I added the chocolate powder to make the chocolate batter.

Here is tips and trick you must to know before you make Lapis Legit :
  1. Greasing the pan: Use a parchment paper for the bottom of the pan and grease with butter. The entire baking process should take minimum 2 hours (usually longer). Therefore, only grease up to an inch up the sides of your pan until you get to the later layers.
  2. Always keep an extra bar of butter for greasing the pan and in between the layers of the lapis. Don’t over-grease or you will end up with a very oily and gross lapis.
  3. Every oven differs slightly in temperature. When making Kue Lapis Legit, the difference of a minute can result in a burnt layer. Here are some tips on making lapis
  4. Use ONLY upper heat. This should be the “grill” / “broil” mode on your oven. Convectional ovens are definitely discouraged.
  5. Set the temperature of your oven according to the recipe you follow. Preferably, each layer should only be in the oven for about 5-7 minutes and it should brown by then. You may need to adjust the position of your rack or your temperature for this. If your heat is too low, your lapis will take too long to brown, hence producing a dryer cake as the entire cake has been in the oven for too long. If your heat is too high, your layer will burn and you will notice a lot of “holes” in your lapis.
  6. Keep in mind that as you layer your lapis, the topmost layer will slowly inch towards the upper heat element. You may need to adjust the time / temperature / rack position slightly when you notice that your lapis begins to cook faster.
  7. Strive to make each layer even by measuring it. I like using approximately 60g-80g per layer / 4-5 tbsp. The first layer can be a little thicker (100g). This is for a 20×20 pan.
  8. If your layers are too thick, they will not be cooked sufficiently. At the end of making your lapis, if you notice that the inside of your lapis is uncooked, cover the top with aluminum foil and bake the entire cake using both top and bottom heat for 10 minutes at approximately 160C / 325F. Of course, it will be best if you can avoid this.
  9. After your lapis is done, remove from the pan and let cool. You can slice one side of the lapis to see if your layers are sufficiently cooked.
  10. Storing your lapis: Lapis usually taste better as it ages. I like mine best after 3 – 4 days, since the flavours continue to develop even after it has been baked. If you used rum in your lapis, it will preserve for even longer. Refrigerating will also extend its shelf life. I however dislike eating cold lapis, and if refrigeration was necessary, my lapis will have to go through the “microwave chamber” for 5-10 seconds before I have it. If you own a George Foreman, try actually grilling your lapis for half a minute. It tastes pretty darn awesome grilled and crispy.
My problem on making Lapis Legit this time was I was layering it to thick and I didn't press it to hard after layering process so it was not really solid just like original lapis legit. I used 3 cups per layer. So the result was to thick and because of that, when you broil it, it's really hard to set because the thickness of the layer. Even when you oven it in the last time only the outside will dry but the inside still raw. Used only 60-80 gr each layer or 4-5 tbs and create 18-19 layered or if you want more you can reach 20-22 layered.

Sources:

This is my team for today



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