- 100 GRAM SUGAR
- 25 GRAM BUTTER
- 5 DECILITER MILK
- 2 TBSP CORN STARCH
- 2 EGG YOLKS
- 100 GRAM FLOUR
- 25 GRAM CUSTARD POWDER
- 250 GRAM SUGAR
- 400 GRAM SOFT BUTTER
- 1 TBSP CINNAMON
- 1 TBSP GRATED NUTMEG
- 1 TBSP ANIS POWDER
- 2 TBSP CACAO
- 6 EGGS
- 3 TBSP CREAM
Mix the corn starch with the egg yolks. Melt the butter and put in the sugar. Heat until sugar turns brown, stir well. Add the milk and heat until the sugar mass dissolves, this may take several minutes. Take the pan of the fire. Mix the hot sugar milk with the corn starch mixture. Put back on the fire and reheat slowly until it thickens. Don't cook. Put the pudding in a mould and refrigerate for 4 hours. Decorate with brown sugar.
Split the eggs. Beat the egg whites until they are fluffy. Beat the yolks with half of the sugar until they are white and thick. Beat the butter with the rest of the sugar, mix with the yolks. Stir in flour and custard powder. Carefully stir in the egg whites. Split the batter in two; in one half, stir in the spices and the cacao.
Put a very thin layer of dark batter in an oven dish and put under the grill for approximately 3 minutes (watch out for burning!). Add a layer of yellow batter and repeat the procedure; than dark again, etc, until all batter finished. Turn off the grill and leave the cake in the oven for 15 minutes.Spiced layer cake (Kwee Lapis) is an Indonesian recipe, which is also very popular in the Netherlands (where it is called "spekkoek") It takes some tame to prepare but the result is magnificient and delicious.
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