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Kek Lapis Legit

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Ingredients
  

A - Butter Batter

  • 300 g Unsalted Butter
  • 150 g Condense milk
  • 2 tbsp Brandy OR Rum
  • 100 g Cake Flour
  • 1 tsp Spekkoek spice

B - Egg White Batter

  • 8 egg Whites
  • 50 g Icing Sugar (Castor can as well)
  • 7 g 1 packet Cream of Tartar

C - Egg Yolks Batter

  • 15 nos Eggs yolks
  • 100 g Icing Sugar

Instructions
 

  • TIIP 1 - I baked my first layer in 200C oven for 15 till top brown. (both top and bottom heat)
  • TIP 2 - From the second layer onward use the grill at 220C tempt. (I used 230C at first then turned to 220C) You have to SIT and watch your cake. Do NOT move away cause as the level rises you might have to adjust the time for each layer. Just watch it brown. When brown enough remove and add the next layer.
  • TIP 3 - Use half cup measurement so you get a close to perfect layer amount of batter.
  • TIP 4 - You can add colours to your layers any other fruits, vanilla or brandy ..... (I actually brush each layer with some melted butter but it is entirely up to you. This cake takes some time but its not too hard a cake to make and it goes very well with black coffee for breakfast, lunch or dinner or even just for .....just because :D

Notes

TIP - If your layers are a bit brown brush with some melted butter. (I mixed my butter with brandy) However if it is not a 'tad over browned you do not have to)
TIP - If you have no air bubble you do not need to prick your cake before pressing down. (When I first made this in UK I used a potato masher to press gently) 
TIP - After you added in the batter for each layer you will see the batter will melt before you put under the grill. do not worry. BANG the cake tin on a table a twice before placing it under the grill. (Those who had baked chiffon cake will understand.) This removes the air pockets so your cake will not have pimples :D 
TIP - Lined your cake tin, preferably aluminium. I lined 2 layers of greaseproof paper on the bottom and I lined the sides too. (refer to pic as I do not know how to explain) 
TIP - Most importantly is not the recipe you follow is that your batters of A - Butter Batter, B - Egg White Batter and C - Egg Yolks batter MUST be mixed well. 
FOOTNOTE - While there are many recipes on the internet this is the one I used because I have so many egg whites leftover. All recipes works. you just need to make sure your batter is mixed well (do NOT mean overmixed)