Spekkoek (Lapis Legit)
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 slices.
This recipe was send in by Andrew Anderson, A big thanks !!.
- 225 gr butter, softened.
- 230 gr sugar.
- 10 large eggs, separated.
- pinch of salt.
- 150 gr flour.
- 2 tablespoons icing sugar.
- 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 spiced 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. Leave cake to cool, then remove from pan. Sprinkle top with icing (confectioners) sugar. Serve in thin slices.