Delicacies - Menu for February 2001
Spekkoek (Lapis Legit)
Contributed by Kartana L., Samarinda, Kalimantan
This is an Indonesian recipe. A legacy of Dutch colonialism, this
"thousand layer cake" is often served after the rijsttafel but will do equally
well served with the coffee or tea. This is a very rich cake and should be served in thin
225 gr butter, softened.
230 gr sugar.
10 large eggs, separated.
pinch of salt.
150 gr flour.
2 tablespoons confectioners
2 teaspoons cinnamon.
1 teaspoon ginger.
1 teaspoon aniseed.
½ teaspoon nutmeg.
½ teaspoon cardamon.
¼ teaspoon cloves.
( all spices are ground )
Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a
time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff.
Fold into yolk mixture. Fold in sieved flour.
Divide batter between two bowls. Add the spice mixture to one bowl and
mix in well.
Line the bottom of a buttered 9" (25 cm) round cake pan (or
springform pan) with wax paper and butter the wax paper. Pour about ½ cup of the spice
batter into the pan, spreading to form a thin (about pancake thickness) layer. Place pan
under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very
lightly browned. Spread ½ cup of the plain batter over the top and broil until firm.
Repeat layering and broiling until all batter is used.
Let cake cool, then remove from pan. Sprinkle top with confectioners
sugar. Serve in thin slices.
Back To Main Delicacies Page
Submit your contribution to Borneo