Kueh Lapis

Preheat the oven with the top/bottom heat function to 170°C. Line a baking tray or baking pan with baking paper in the size of 21 x 21 cm.

Add the butter and 60 g caster sugar to a mixing bowl and beat with an electric mixer until frothy. Gradually add the yolks and stir until a creamy mass is obtained. Add condensed milk and vanilla powder and mix well. Mix the flour, spices and salt together and sift. Fold into the batter gradually and gently. Set the batter aside.

Add the egg whites and the remaining icing sugar to a second bowl and beat with the hand mixer until stiff. Add the beaten egg whites to the batter and carefully fold in.

Spread 4 tbsp. of the batter evenly on the prepared baking paper, creating a thin layer. Put the baking tray in the oven and bake at 170°C for about 5-7 minutes using the top/bottom heat function until the dough is nicely browned. Then take out.

Brush the baked layer with some of the melted butter while pressing it down a little to get a layer that is as flat and even as possible. Apply a further layer of 4 tbsp. batter and do it in the same way, until all the batter is used up (about 20 to 26 layers).

Turn the oven temperature down to 160° C for the last layer and bake the pastry for only 5 minutes. Then cover with aluminium foil and bake for another 15 minutes.

After baking, tip the cake out of the baking pan on a grid and let it cool. Before serving, cut the edges straight and then cut into smaller pieces.