Lapis Legit Prune (Indonesian Prune Spiced Layer Cake)

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• 20 egg yolks
• 4 egg whites
• 300 grams fine granulated sugar
• 300 grams unsalted butter
• 200 grams margarine
• 3 tbsp sweetened condensed milk (white)
• 100 grams low-protein all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp full-cream powdered milk
• 1 tsp spekuk spice mix (ground cinnamon, cardamom, cloves)
• 150 grams pitted prunes, roughly chopped
• 1/2 tsp rum paste (flavoring, non-alcoholic)
• 1/4 tsp fine salt
• 1 tsp cake emulsifier (optional, for batter stability)

👩‍🍳 Instructions

1. 1 Soak the chopped prunes in a little warm water for 15 minutes so they soften and don't turn hard when baked, then drain and toss lightly with flour so they don't clump when mixed into the batter.
2. 2 Prepare a 20x20 cm (8x8 inch) square baking pan, lightly grease with margarine, line with parchment paper, then grease the top of the parchment paper again with margarine.
3. 3 Beat the butter, margarine, and condensed milk with a mixer for about 5-7 minutes until pale, light, and fluffy. Set aside.
4. 4 In a separate bowl, beat the egg yolks, egg whites, fine granulated sugar, and salt on high speed for 15-20 minutes until thick and pale, forming ribbons when the beater is lifted (ribbon stage), and fully aerated.
5. 5 Sift the flour, cornstarch, powdered milk, and spekuk spice mix into the egg mixture, gently fold with a spatula using a fold-and-turn technique to preserve as much air as possible.
6. 6 Gradually fold the butter mixture into the egg mixture, gently folding until fully combined and the batter is smooth and even. Add the rum paste and cake emulsifier if using, and mix well.
7. 7 Divide the batter into 2 portions: one plain, and the other mixed with the flour-coated prune pieces.
8. 8 Preheat the oven using the top heat setting only (or both top and bottom heat if your oven doesn't have separate settings) to 350°F (180°C) for 10 minutes.
9. 9 Pour 1 ladle of the plain batter into the pan, spread thinly and evenly, then bake using top heat for 5-7 minutes until the surface is golden brown and cooked through.
10. 10 Remove the pan, press down the surface of the layer with a cake press (or flat spatula) to make it dense and even, then pour the next layer, alternating between the plain batter and the prune batter.
11. 11 Repeat the process of pouring, baking, and pressing until all the batter is used, usually yielding 15-18 layers depending on how thick each layer is.
12. 12 Once the final layer is baked, remove the pan and let the cake cool completely at room temperature for at least 3-4 hours, ideally overnight, before slicing.
13. 13 Once fully cooled, remove the cake from the pan and slice with a sharp knife that has been warmed or wiped with food-grade alcohol for clean cuts. Serve in small pieces.

💡 Tips

📊 Nutrition Facts / serving

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