- 10 g ground cinnamon
- 5 g ground ginger
- 5 g ground aniseed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 500 g Salted butter, left to room temperature
- 280 g raw sugar
- 15 egg yolks, at room temperature
- 6 egg whites, at room temperature
- 3 tablespoon Sweetened condense milk
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
- 1/4 teaspoon salt
- 120 g cake flour
- 1.5 teaspoon Rempah Lapis (Spice Mix)
You can prepare the spice mix any time prior to baking this cake. Depending on whether you're milling your own spices or using ground spices.
Combine all ground ingredients into a small container and mix them thoroughly. Set aside to use in batter mix.
1. Preheat grill at approximately 220C (if you are using a combined oven-grill). Grease a 8x8 square baking pan and set aside.
2. Separate egg yolks and egg whites into a containers.
3. In a clean dry TM bowl, mix the cake flour and rempah lapis together at speed 5 for 10 seconds. Place this dry flour mixture into another clean, dry bowl and set aside.
4. In the TM bowl, cream butter and sugar at speed 9 for 1 minute until it appears light and pale.
5. Then set to speed 6 while gradually adding each egg yolk into the butter mixture. This step should take approximately 2 minutes or less. Presetting the timer is not required for this step.
6. While still on speed 6, add the condense milk, brandy, vanilla extract and mix for 5 seconds. Remove the butter mixture into a separate bowl and set aside. Ensure that this bowl is the biggest as all ingredients will be eventually be folded into this mixture.
7. Using the butterfly, whisk the egg whites with a pinch of salt for 3-4 minutes at speed 3.5.
8. Begin by folding 1 tablespoon of the egg whites into the butter mixture to loosen up the batter. Then fold in 1/4 of the flour and rempah lapis mixture. Repeat once more by folding 1/3 of the remaining egg whites and 1/4 of the flour-rempah lapis mixture until there is no more. Remember that the flour-rempah lapix mix should be the last to be folded into this batter.
1. Pour 1/2 cup of the batter into the baking pan, carefully spreading the batter into an even layer with a spatula or spoon. The first layer will be the thickest of all the layers.
2. Place the baking pan into the grill and cook until brown for approximately 3-4 minutes.
3. Once the first layer is browned, remove pan from the grill and commence the first of many steps - spread 1/3 cup of batter evenly over the top of this layer then grill for 2 minutes or until lightly browned.
4. Repeat step 3 until all the batter is finished.
5. Once the last layer is grilled and browned, wrap the baking pan with aluminium foil then blind bake the cake for 5 minutes on a convection oven setting at 200C. This will help the cake sides brown more evenly and separate from the pan.
6. Remove the cake from the oven and allow to cool before removing from the pan.
7. To remove the cake, place a wire cake cooling rack over the top of the pan then flip the cake onto it.
8. In order to see the 'thousand' layers, cut off approximately 5mm off all four sides of the cake. Follow on by cutting the square cake in half, stack one half on top of the other half. You can choose again to evenly cut the four sides of this stacked cake.
9. Wrap the cake with aluminium foil and lightly press the two cakes tightly together in the wrapping. The cake is best stored in a refrigerator overnight, and tastes best for tea the following day.
10. To serve, leave the cake out at room temperature then cut the cake into thin slices or in 'jenga' blocks for morning or afternoon tea.
Rempah Lapis (Spice Mix)
Grilling the layers
Once you begin the grilling layer step, it takes only a split second for a layer to start to burn. Be mindful to watch the oven/grill door with the eye of a hawk.
The browning of each layer is what will give the cake its defined lines.
Store the cake in the refrigerator. This cake tastes best overnight or after a few hours of refrigeration.
* Cake flour is apparently an American description for a low-protein type flour. To make your own, use a mixture of 30g cornflour and 90g all-purpose flour to reduce the amount of protein. This will help make the cake fluffier in texture.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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