Kuih Lapis Batavia

I have a carton of 18 large eggs which i know they will not be consumed before i leave for Malaysia. so, baking this cake is the way to go which is so rich with egg yolks that a sign of caution has to be labelled to whoever is having a very high level of cholesterol count is to stay away. This cake will only appear on the table during the festive season as not only is it too rich, it is too tedious to bake. Imagine, grilling one layer at a time. Whatever, have a tiny slice and enjoy..

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325 g : unsalted butter
175 g : fine granulated sugar
120 g : cake flour
1/8 tsp : salt
1 tsp : mixed spices(refer to notes below)
2 tbsp : brandy
5 - : egg whites
18 - : egg yolks


Sieve the soft flour and mixed spices together.

In a mixer, cream the soft butter, salt and 100grm of sugar until light and fluffy, then slowly beat in1 egg yolk at a time. Gradually add the brandy, flour and spice mixture.

In another bowl, whisk the egg whites and the remaining sugar until a soft peak forms, the egg whites should not be too stiff

Add 1/3 of whisked egg whites and mix thoroughly, then fold in the rest of the egg whites into the mixture GENTLY.

Pre-heat a top grill .

Grease a piece of greaseproof paper and place it at the bottom of the 8 inch square cake pan.

Evenly spread 2 scoops (heaped tablespoon) of the cake mixture on the greaseproof paper.

Grill until golden brown (5-6 minutes). Rotate the pan while baking and use a skewer to prick any air bubbles that form.

Repeat the process until all the cake mixture has been used.

Make sure the cake surface is even before adding additional layers. You could use a flat base glass to press down on cake.

When the last layer is complete, bake the cake in a pre heated oven at 300 f for 15 minutes.

Remove the cake from the pan and allow to cool before serving.

Mixed spices

28 g : cinnamon powder
15 g : clove powder
7 g : star anise powder
15 g : cardamom powder