Lapis Legit Ekonomis/Spekkoek

Description:
After requesting for some recipes, hints and tips from fellow MPers, I decided to use the Lapis Legit Ekonomis recipe by Hadi Tuwendi. The reasons I chose this recipe are that I don't want the cake to be too rich, too oily and too sweet. That's the usual case with the original Lapis Legit as it contains mainly egg yolk (standard recipe has 30 yolks), butter and sugar. My modified recipe is a combination of Ci Ine's modification of the original recipe and Pak Amir's Lapis Legit Special. I still reduced the amount of sugar and fat.

The verdict was that the taste of the cake is not bad eventhough it has stronger cinnamon flavour since I added extra cinnamon powder. It still has the richness. I still need to learn how to bake it properly as the fat seemed to separate and thus the layers were not so obvious. Lesson to learn: I guess I should follow the recipe first ^_^ before making too many modifications on the process steps. You'd better follow the original processing step if you want to make it :D

But... I don't think I'll make it in the near future. I still have a big slab of it. ^_^


Ingredients:
Mixture A:
50 g castor sugar
250 g margarine, Logicol
250 g unsalted butter, Home Brand
0.25 cup sweeten condensed milk, Nestle
1 tsp vanilla extract, Queen's

Mixture B:
450 g (20 egg yolks from extra large eggs) egg yolk

Mixture C:
350 g egg white
350 g castor sugar
1 tsp cream of tar-tar (potassium bitartrate)

Mixture D:
50 g FCMP
150 g all purpose flour
2 Tbsp mixed spice (NOT all spice pimiento or five spice!!!)
1.5 tsp cinnamon powder (depending how strong you want, can put lesser)

Crushed almond for filling and topping


Directions:
I used 23*32 cm non stick tin and line the base with baking paper. The height of the cake would be about 3 cm since I don't want to spend too much time in the kitchen, particularly if the result is fail. It took about 1 hour to complete.

Beat mixture A with medium low speed until light.

Add egg yolk in batches into mixture A.

Beat mixture C separately until soft peak. Add to mixture A in batches and beat at slow speed.

Preheat the oven to 180 deg C.

Combine mixture D. Add to wet mixture in batches using a sieve and fold gently with a big spatula.

Take about 140 g of batter and spread it on the tin. Pour one layer of batter and bake for 10 minutes at 180 deg C or until the surface is golden brown. Take another amount of batter and bake with grill. I place the shelf on the lower rack when I use the grill. Bake for 5 minutes or so, depending on the heat of the grill.

Repeat the step until batter is finished.