Horlicks Kek Lapis (1000 Layer Cake)
Ingredients
- Prepare 3 stainless steel mixing bowls for Bases A, B and C.
Base A
- 1 ½ cup (340g) unsalted butter
- 6 tbsp (115g) sweetened condensed milk
- 2 tbsp (32ml) apple juice
- 1 cup (136g) cake flour
- 1 tsp (2.64g) cinnamon powder
- 1 tsp (1.7g) mace powder
- 1 tsp (2.37g) nutmeg powder
- ¼ tsp (3g) salt
Base B
- 12 egg yolks
- 1 cup (128g) Horlicks
Base C
- 6 egg whites
- 1 cup (128g) Horlicks
- ¼ tsp cream of tartar
Spice Coat (prepare in advance, mix well)
- 8 tbsp (63.28g) cinnamon
- 8 tbsp (113.4g) mace
- 8 tbsp (56.8g) nutmeg
- 8 tbsp (113.4g) Horlicks
Methods
-
Line an 8” square cake pan with parchment paper.
Base A
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Mix butter, sweetened condensed milk, and rum at medium speed until fluffy (about 8 mins)
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Add in cake flour, cinnamon, mace, nutmeg and salt. Mix again until well combined. Let sit.
Base B
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Whisk egg yolks and Horlicks at high speed until thick.
Base C
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Whisk egg whites until fluffy.
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Introduce cream of tartar and Horlicks gradually, in small amounts. Continue whisking until stiff peak.
Bring Base A, B & C together
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Add Base B into Base A, mix until well-combined.
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Use spatula to fold in ⅓ of Base C into Base A+B combo until well mixed.
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Fold remainder of Base C in until well-mixed.
Layering
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1st layer: spread a small amount of mixture, approx. 3 cm on prepared pan.
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Bake in the centre rack of oven until golden brown (~8 mins), monitor closely.
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2nd layer: switch oven to ‘Broiler’ setting, position the rack close to the top heating element.
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Layer 2 cm of mixture on top of 1st layer.
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Dust lightly with spice coat, easier with a fine sieve.
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Tap the pan to remove air bubbles.
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Broil for 1-2 minutes till golden brown. Monitor carefully.
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When layer 2 looks golden brown, add 3rd layer, remove air bubbles, and broil again.
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Keep layering, spice dusting, knocking out bubbles, and broiling until the whole mixture is used.
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Cool completely, enjoy to the ‘1000th’!
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