Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics
Update: Hi everyone! We are extending the deadline for this challenge to February 21st! Thank you!
It is my honour to announce that Sweet Samsations is once again hosting the Aspiring Bakers event! Previously I hosted April 2012’s “Layers of Love”. This month, it is a special kind of layered cake that we will be making. I proudly present to you…. Through Thick and Thin – Classic Kue Lapis cakes.
Before I forget, HAPPY NEW YEAR 2013 EVERYONE! 2012 went by so quickly! But, I’m sure we all know of another New Year that is coming up; and that would be the Lunar New Year! Now, what would Lunar New Year be without some Kue Lapis?
If you’re unfamiliar, this cake is notorious for having LOTS of eggs, butter and in some cases condensed milk. I don’t doubt that it would make the list of “Most FATTENING Cakes Mankind Has Ever Created”. At the same time it would definitely also top my list of “Favourite Cakes In the World”. Kue Lapis cakes originated in Indonesia but are extremely popular in Singapore and Malaysia as well. “Lapis Legit” loosely translates to “Rich Layers”. The cake is considered to be luxurious and expensive. Hence it is often presented as gifts during festive seasons. Please see here tips and a recipe of a lapis legit I made.
Kue Lapis Legit is a multi-layered cake baked patiently layer by layer, whereas Kue Lapis Surabaya only contains 3 layers with jam acting as a glue between each layer. There are numerous lapis recipes online that you can search for. I know this can be challenging for many especially with the ingredients and time you have to put into it, but it’s definitely NOT hard! Instead, I find lapis-making quite addicting. And besides, what’s Aspiring Bakers without a little challenge? ;)
So, are you ready to start baking some lapis for the New Year?
There are 2 Kue Lapis Klasiks that will be accepted – Kue Lapis Legit and Kue Lapis Surabaya, also known as Spekoek and Spiku respectively. Any variations of the two will also be permitted.
What is accepted.
- Original Kue Lapis Legit and Kue Lapis Surabaya
- Addition of any fruits / nuts. Eg: prunes, durian, banana, cempedak, almonds etc.
- Addition of flavours / colouring. Eg: pandan, chocolate, mocha, cheese, green tea etc.
Don’t restrict yourself to these examples! You can also be creative with your lapis, adding flavours such as melted ice-cream, oreo cookies or even peanut butter too! See Bisous a Toi
- Lapis Legit Batik AKA Kek Lapis Sarawak (intricate designs and patterns within the cake. Google to view more examples)
- Rolled up lapis legit (Lapis Legit Gulung)
- Lapis Legit baked in various pan shapes (triangular etc)
Update: Some of you were asking me what Kue Lapis Surabaya was. So here is a picture of it from Natural Cooking Club. I’m sure you’ve seen it in many of the bakeries like Bengawan Solo!
What is NOT accepted
- Steamed Kue Lapis. All Kue Lapis MUST be baked. Since we have recently done a theme with steamed cakes, we will be excluding all steamed cakes.
Who can join?
- Everyone! (if you do not own a blog, just send me a photo and recipe of your lapis)
How to join?
Step 1 : Make your kue lapis anytime between now and February 17th. Please see what is accepted above.
Step 2 : Post it on your blog between 01 January 2013 and 21 February 2013. Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book. This is only good blogging etiquette! Any entries that are posted outside the date range will not be accepted. Any entries that do not include a recipe or link to the original recipe will not be accepted as well.
Step 3 : Please mention that you are submitting your post to Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations and provide a link back to this post HERE.
Entries will not be accepted if the above is not included.
Step 4 : Email to email@example.com in the following format:
- Your name (or pseudonym):
- Name of your blog: (not URL. For example, mine is Sweet Samsations.)
- Name of your cake:
- URL of your post:
- URL of your photo (one photo per entry): (alternatively, you can attach your photo in your email, preferably less than 500kb and .jpg format)
Please use “Aspiring Bakers #27″ as your email subject.
You may submit as many entries as you like.
The roundup will be posted on 01 February 2013.
If you are interested to find out what’s on the previous Aspiring Bakers #26: Creative Christmas Motif Bakes!(Dec 2012) entry, hosted by Alan of Travelling Foodies, see the roundup HERE.