Finally! I have a Kuih Lapis that have many layers. I remember when I started baking, I never thought that I will be able to make Kuih Lapis, the tedious steps, the patience. After all these while, the baking process have taught me to slow down and be patient and also manage to do a proper egg white beating and folding in. The first time I try making it, I went to half the recipe but bake in a normal tin size (that was when I don’t have much baking experience!), and I got 4 layers in the end! I cut into half and stack them and had 8 layers! The 2nd time which is one year later, have a dryer texture and it wasn’t ideal. I was still hesitating if I should do it this year but I bought a tray of 30 eggs so no excuse not to try it again. I didn’t use recipes that call for 18 egg yolks, the one I’m using is 9 egg yolks to 6 egg whites for a 7″ square tin. I almost use my 8″ square tin which may have a shorter cake again, thanks to K who gave me the 7″ square tin 🙂 I manage to fill it all the way to the brim!
The entire process was really manageable. Right from creaming the butter to adding in egg yolks (I almost left out the egg yolks cos I left it on the other table but was wondering how come the batter look so little!), I added a good dose of vanilla extract, vanilla bean paste and a dash of rum! Whip up egg whites then finally combining together which is the most fearful part where the chances of deflating the egg white is highest, I scoop out a quarter of the egg white and added to the egg yolk/butter to lighten up the batter before putting them back to the egg white.
Next comes the grilling part which this round I use the highest setting and merely grill for 3 mins! I was happy with the grilling as the colors are quite obvious. I’m also happy with the texture which is more cake like, not as oily and buttery like those sold outside. Things that I would like to improve is how to get better even layer, as in straight line. Till next year again!