Lapis Surabaya Ekonomis
Indonesia also popular with delicious desserts and sweets. This layer cake, knowns as ‘Lapis Surabaya‘ or ‘Spiku‘ is very popular among others. The cake consists of 3 layers and the real recipe is using 10 egg yolks each layer. So no wonder the texture is very soft and moist. Because of using so notorious in amount of egg yolk, this cake is very expensive and usually served or given as gifts in many local festivities, sometimes in a birthday party and wedding. As for the taste? ehm … it’s super delicious … irresistable! it’s so moist by the time you ate it’s like melted inside the mouth. Then you want to eat it more and more … BUT you need to watch your cholesterol level!
Considering so many yolks need to be used, I was looking how to make it with less eggs but still taste good – eventhough the price of eggs is not so expensive here … for 1 box consists of 10 eggs cost less than 2 €. The reason is simple, I don’t know what to do with the white part.
Ah yes, a good quality of lapis Surabaya needs great quality of batter. Just like to make sponge cake, it’s somehow tricky. I found that most of recipes that using less eggs need emulsifler to help the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother. I also skipped milk powder and corn starch (maizena) because I don’t have it here.
So, here it is … recipe of less egg Lapis Surabaya. The texture is soft and moist … yet of course you can’t compare it with the original version. In the end for me it tastes good enough … 🙂
Ingredients
1 Orange layer
5 eggs yolk
2 eggs white
60 g sugar
1 teaspoon ovalette
50 g flour
100 g margarine/butter, melted
Chocolete Layer
5 eggs yolk
2 eggs white
60 g sugar
1 teaspoon ovalette
35 g flour
15 g cocoa powder
100 g margarine/butter, melted
For filling
Pineapple or Strawberry marmelade
Directions
1. Preheat the oven at 180 degrees C
2. Grease the baking pan 22 x 22 cm with butter
3. Beat the eggs, sugar and ovalette with mixer, high speed until pale . When you lift the beaters it should form a ribbon.
4. Lower the speed then add the flour into the batter, mix until fully combined. Turn off the mixer.
5. Pour the melted margarine to the batter and gently mix with spatula til well incorporated. Do it slowly. Careful not to over fold, as over mixing will result in a reduced volume of batter.
6. Bake for about 15-20 minutes or when you stick the skewer inside the cake, it comes out clean
Do the same for the chocolate layer
When the 3 cakes are done and cool off, spread the marmelade between each layer (yellow-chocolate-yellow)
Note : if you have milk powder and corn starch, then you need only 35 g of flour, 15 g milk powder and 15 g corn starch (maizena)