Indonesian spiced layer cake built by grilling thin butter-rich batter layers one by one.
35 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Beat the butter and half of the sugar for 6 minutes, until pale.
Add the egg yolks one by one and mix.
Beat the egg whites with the remaining sugar to soft peaks.
Sift the flour, milk powder, cinnamon, cardamom, cloves, and salt, then fold into the batter.
Fold the egg whites into the batter without deflating them.
Spread a thin layer of batter in the mold, brown under the top grill for 4 minutes, and repeat layers until the batter is finished.
Cool the cake completely and slice thinly.
💡 Tip: Measure each layer with the same ladle; when the thickness is even, the stripes look neat in the slice.
🍽️ Serving suggestion: Slice lapis legit thinly and serve at room temperature with unsweetened tea or coffee.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
6
g protein
30
g carbs
24
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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