Kue Lapis Surabaya

Lapis, meaning “layered” cake, is a sumptuous treat and is often served during Ramadan and Hari Raya. After a long day of fasting, many people break fast by first consuming water and dates, or cakes for sweetness, allowing their tummy to settle before having a more substantial meal. There are many variations of Kuih Lapis and the method of making it traditionally can be quite laborious and time consuming (the thin layers that make up the cake must be cooked before the next layer is applied). The Lapis Surabaya is a 3 layered cake and is an easier but just as delicious version.

Kue Lapis Surabaya
  • 20 egg yolks
  • 200 g caster sugar
  • 250 g butter
  • 5 egg whites
  • 100 g flour
  • 1 teaspoon vanilla essence
  • ¾ tablespoon cocoa
  • 8 tablespoons strawberry jam (you may substitute with your favourite jam here)
  1. Grease and dust three 20 cm round sandwich tins.
  2. Beat the egg yolks and sugar until creamy. Beat the butter until creamy.
  3. Beat egg whites until it thickens. Mix the beaten butter and egg yolks together, gradually adding into the mixture the flour and egg white. Add the vanilla essence. Divide this batter into three equal parts.
  4. Sieve the cocoa into one part of batter, mix well and pour into a 20 cm round sandwich tin. Pour the remaining two parts of batter into the two other tins of the same size. Bake with moderate heat(120°C) for 15-20 minutes, starting with the cocoa batter. Bake the two other tins.
  5. Warm the apricot jam and pass the jam through a coarse sieve.
  6. Lastly sandwich the cocoa layer between the plain layers, spreading strawberry jam between the layers.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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