Singapore - Kueh Lapis

Kueh Lapis

Ingredients

-       570cc or 30 egg yolks

-       525-600 g butter, whipped or melted

-       100 g flour, sifted

-       300 g granulated sugar

-       3 Tbs. sweetened condensed milk

-       1 Tbs. special layer cake extract or Ground Allspice

-       15 g powdered milk

-       1/2 tps. powdered vanilla extract

Directions

-       Place the egg yolks, granulated sugar and vanilla into mixing bowl.

-       Beat to very high soft peak.

-       Stir in the layer cake extract, flour, powdered milk, condensed milk and butter.

-       The batter should be very thick.

-       Place wax paper at the bottom of a 8x8 inch buttered baking pan.

-       Spread butter on top of the wax paper as well.

-       Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.

-       Remove from oven and press the cake evenly.

-       Pour another 3-4 Tbs. of batter and bake it again for five minutes.

-       Keep doing this step until the batter is finished.

-       Cool for a while when you have finished.

-       Whilst the cake is still warm place absorbent paper towel on top and underneath, weight slightly and allow excess butter to flow through the cake and into the towel.

-       Serve when cool.