“Heart-Shaped” Lapis Legit Gulung
FURTHER EXTENSION for Aspiring Bakers: Hi guys! I received multiple emails from a few bloggers who would like to submit their entries so I’m going to extend the deadline a little more! Some of us have relatives overseas and CNY has been keeping us very occupied with visiting our families! I definitely wouldn’t want to miss out on some really delicious sounding lapis from these peeps though! I guess I will have to also squeeze in one more recipe myself! So here it is! Thank you for all your patience! I really appreciate it! FINAL FINAL DEADLINE: February 21st. Roundup: February 22nd. I apologize for making you guys wait!
Hi Everyone! Happy Chinese New Year! 农历新年快乐！ Selamat Tahun Baru Imlek! Hoping everyone is having a great time with their family and friends!
Also would like to wish all Happy Valentine’s Day! Love is in the air! Can you see the heart-shape in my lapis roll?? It was OBVIOUSLY deliberate….. ahem… not.
Do not be intimidated by the looks of this cake! A rolled lapis is actually much easier to make than a regular lapis. Why? Because rolled lapis usually contains only about 4 – 5 layers, whereas the regular lapis can contain up to 20 layers!
Lapis Legit Gulung
Duration: 2 hours adapted from 52 Resep Kue Berlapis by Sedap Paduan Citarasa & Seni Kuliner
- 150g cold salted butter, roughly cut into cubes (Please use Wijsman) + additional 20g for brushing later
- 1 tbsp condensed milk + additional 30g for brushing
- 10 egg yolks
- 75g icing sugar
- 10g flour
- 10g milk powder (if you don’t have this just use corn flour. It’s a minimal amount and won’t change much of the taste)
- 1tsp mocha paste (substituted with 35g cocoa powder instead. Adding paste may sometimes cause your batter to curdle)
- 25g of raisins (substituted with one small banana, sliced)
- About 50g thinly grated cheddar cheese
- Grease the sides of a 23 x 23 cm square baking pan. Line the bottom with parchment / baking paper.
- Beat butter for about 15 minutes until it turns pale and white in colour. Add in 1 tablespoon of condensed milk. Beat until mixed in. Set aside.
- Make sure your beaters are clean of butter. Beat egg yolks with sugar until the volume triples in size. Gently fold in flour and milk powder. Set aside.
- Now beat the butter on low speed and pour the egg yolk mixture in slowly. Mix until you achieve an even consistency. Do not overmix.
- Preheat your baking pan and oven to 180 degrees.
- Weigh your batter and divide into 2 portions. Add 35g of cocoa powder into one portion and gently fold in.
- For regular lapis legit I usually only use 60g per layer. But for this, we will increase it to about 80g per layer. Start with 80g of regular batter. Switch the oven to grill mode, i.e. TOP HEAT ONLY!!! Bake for 5 minutes. Remove from oven, add chocolate layer. Add a few pieces of thinly sliced bananas and sprinkle some cheddar cheese. Bake for 5 minutes. Remove from oven. Repeat the steps until the batter is used up. For my last year I used my remaining 40g of regular batter and 40g of chocolate batter and mixed them. Why waste lapis goodness??
- Bake the entire cake for 7 minutes with 160 degrees top and bottom heat.
- Use a knife to scrape along the edges of the tin and flip onto another piece of parchment paper to remove the cake. Let rest for about 3-5 minutes. Brush with condensed milk and roll. The condensed milk will act as a glue to hold the lapis roll.
I didn’t do the best job rolling this time. My sister said the sides actually resembled a heart shape! WELL THEN…. Happy Valentine’s Day I guess? Belated?
Taste-wise, this was DELICIOUS. One of the best lapis I’ve tasted yet to be honest! It was super moist and soft. Also the combination of chocolate and banana was just amazing! Make sure you use Wijsman butter though!