Lapis Legit Spekkoek van Pondan, een heerlijk tussendoortje. Probeer het nu zelf en maak uw eigen spekkoek.
Lapis Legit is en een Indonesische lekkernij. De spekkoek bestaat uit laagjes in twee kleuren. In het oorspronkelijk recept is in de bruine laag bruine suiker verwerkt en in de lichtere lagen geraffineerde suiker verwerkt. Voor andere varianten kan men Pandan aroma of cacao gebruiken.
Lapis Legit Spekkoek from Pondan, a delicious snack. Try it yourself now and make your own spekkoek. Lapis is Legit and an Indonesian delicacy. The spekkoek consists of layers in two colors. In the original recipe, brown sugar was used in the brown layer and refined sugar was used in the lighter layers. For other variants one can use Pandan aroma or cocoa.
The spekkoek is often confused with the dish Kue Lapis, because this actually means cake in layers. Kue Lapis, however, is made up of pudding or gelatinous layers of various colors. The layers are often slightly thicker than the well-known spekkoek. In Indonesian cuisine, spekkoek is also called bacon, but the name Lapis Legit is most common. It is generally cut into thin slices.
Ingredients
Flour, Corn Starch, Skimmed Milk Powder, Emulsifiers, Baking Powder, Vanilla Essence, Spekkoek Powder.
Necessities
10 eggs (3 whole and 7 egg yolks)
200 gr margarine, 150 gr butter
2 tablespoons of rum
Preparation method
Heat the oven to 170 ° C (convection oven 160 ° C)
Beat the margarine and about 20 minutes until a light creamy mass.
Beat the eggs in another bowl for 10 minutes until creamy.
Add the Pondan Spekkoek Cake powder and beat for 6-7 minutes with a mixer on the highest setting until a thick white mixture is formed.
Add the butter mass and rum and stir well. Grease the cake tin (18 × 18 cm) thinly with margarine and cover the bottom with baking paper.
Spoon a thin layer of 3-4 tablespoons of the mixture into the cake tin and smooth out with a flat spoon.
Bake it for 5 minutes until it solidifies. Spoon another thin layer of the batter on top. Spread it out again and bake it for 5 minutes. Build the cake in this way until all the batter has been used up.
Let the spekkoek cool in the tin for 10 minutes and then remove the baking paper.
Ready to serve
For more information and recipes, visit www.pondan.com
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