Sunday, November 19, 2006

Lapis Cheese Cake




Ingredients:

100 gm. Cake flour
380 gm. Butter
120 gm. cream cheese
100 gm. sugar
16 egg yolk
3 egg white
100 gm. sugar
2 tbsp. rum or brandy

Method:

(1) Cream butter, cream cheese and 100 gm. sugar till creamy.
(2) Add in egg yolks one by one making sure that it's thoroughly combined before adding in the next egg yolk.
(3) Add in 2 Tbsp. rum and mix thoroughly.
(4) Whisk egg white with the other 100 gm. sugar till soft peak.
(5) Fold in egg white into the butter mixture, alternating with the flour.
(6) Grease and line a 7" square tray.
(7) Grill cake layer by layer till finish.
(8) Last layer turn to oven temperature and bake for 15 mins.
(9) Remove from oven, leave to cool on wire rack.
(10) Slice and serve.
at

63 comments:

  1. AnonymousNovember 20, 2006 11:11 pm

    wow this looks wonderful!!! just like spekok lapis!

    ReplyDelete
  2. AnonymousNovember 21, 2006 9:10 am

    Aunty Yo,
    Is this recipe from 'Layered Cheese Cake' Book?

    ReplyDelete
  3. AnonymousNovember 21, 2006 1:16 pm

    Hi yochana,

    Thanks for posting this recipe..but i don't have rum/brandy right now. Can i omit it?

    Rgds, Mei

    ReplyDelete
  4. Aunty YochanaNovember 21, 2006 1:43 pm

    wow Mei,

    I took so long to look for this recipe. Nevertheless, managed to post it for you.

    Irene, no this cake is not from the Layered cake book.

    Sally...happy baking.

    rgds

    ReplyDelete
  5. Aunty YochanaNovember 21, 2006 1:50 pm

    Hi Mei,

    forgot to tell you that you can omit the rum or brandy thingy...

    rgds

    ReplyDelete
  6. AnonymousNovember 21, 2006 3:01 pm

    Aunty Yo
    HHmm.. Then I should try. Maybe I can sprinkle some shredded cheddar cheese. That will be double cheessyy...woooo. delicious. Will try and let you know the outcome, Aunty.

    ReplyDelete
  7. Aunty YochanaNovember 21, 2006 3:29 pm

    Wow, irene...good idea!!

    rgds

    ReplyDelete
  8. AnonymousNovember 27, 2006 4:11 pm

    aunty,
    sorry very sua ku, one question to ask u, set to what temperature for grilling? after grilling, then set to what temperature to bake? thanks!

    ReplyDelete
  9. Aunty YochanaNovember 27, 2006 10:05 pm

    delia,

    I used "Baby Belling" oven to bake my lapis.

    NO. 4 to 4 1/2 for grill and oven temperature is at 175c.

    rgds

    ReplyDelete
  10. AnonymousDecember 01, 2006 11:17 pm

    hi yochana,
    i did try normal baked lapis cake.the problem is when i turn the whole layer cake,the batter all poured out.juz to clarify with you,i preheat the oven 150degrees for 15mins,then i put in my baking tray of batter,the skin has darkened,inner part not cooked yet.how? i realized the oven i used(new rowenta oven)baked v fast,inner not cooked.what should i do? i am upset dat it turns out like that.

    ReplyDelete
  11. Aunty YochanaDecember 02, 2006 6:46 pm

    Hi anonymous,

    150C is too cold for baking. I suggest you use at least 170C. Grill the lapis layer by layer. Every layer, you use a skewer to prick onto the cake and press lightly and if some of the batter oozes out, then it's uncook. Put back into the oven, cover with an aluminium foil and continue baking till cooked. You have to time yourself and see how long it takes to get one layer cooked. It's important that every layer has to be cooked before you pour in the next layer otherwise you'll get a whole piece of lapis uncooked and the batter will ooze out and leak all over. Keep trying...don't give up.

    rgds.

    ReplyDelete
  12. SophiaMarch 14, 2007 1:58 pm

    Hi Lucy,

    When baking Lapis do I have to press it with the lapis press. I read a blog it mentioned that. Please help.

    Cheers.
    Sophia

    ReplyDelete
  13. Aunty YochanaMarch 14, 2007 2:25 pm

    Hi sophia,

    Yes , you can buy the lapis presser. It comes in either a rectagular shape or one-sided round shape. Price the surface with a skewer then lightly press with the lapis presser on it. The idea is to make sure the cake sticks to each other.

    rgds

    ReplyDelete
  14. AnonymousMarch 16, 2007 12:52 am

    Hi Lucy,

    Just finished baking this Lapis Cheese Cake half an hour ago. The taste is great!
    BUT any idea why my layers are not as clear as yours? Did I not bake enough for each layer?
    I did made sure every layer was cooked before I proceed, is the timing that makes the difference?

    One of the layer actually had a bubble in the center, how can I make sure the layers will be smooth and even?

    Thanks,
    angeline

    ReplyDelete
  15. Aunty YochanaMarch 16, 2007 2:31 pm

    Dear Angeline,

    As long as your lapis is cooked and taste heavenly, don't care whether it's clear or not. For every layer , try using a satay stick to prick on it and then use a lapis presser to press out the air. Sometimes a little bubbles here are there are unavoidable. I sometimes do have them too. So don't worry...it's normal.

    rgds

    ReplyDelete
  16. AnonymousMarch 16, 2007 10:26 pm

    Hi Aunty,

    Thanks, will try get the lapis presser from PH and try with the Pandan Layered Cheesecake.

    My colleagues all had good comments on this recipe.
    Thanks for sharing!

    Angeline

    ReplyDelete
  17. Aunty YochanaMarch 17, 2007 3:44 pm

    Hi Angeline, keep up the good work.

    rgds

    ReplyDelete
  18. AnonymousMarch 20, 2007 10:50 am

    Hi Aunty Yochana

    My oven has no individual temperature control for the upper or lower heat. Do I need to increase the oven temperature while grilling or still remain at 170 to 180C?

    Rgds
    HSL

    ReplyDelete
  19. Aunty YochanaMarch 20, 2007 2:59 pm

    HI HSL,

    for lapis cake, first layer use top and bottom heat till turn to grill (top heat only) and grill all the layers one by one till finish. It is a must to use grill for lapis otherwise if you use oven heat the bottom half of your cake is going to more brown and dry and they normally bounce on top if oven heat is applied.

    rgds

    ReplyDelete
  20. Passionate About BakingDecember 31, 2007 11:47 am

    Hi Aunt Yochana,
    I tried this Lapis Cheese Cake over the weekend. The result was simply good! I followed your instructions closely, and even followed those in the comments. It's really good. But my layers don't stick together and a bit moist. Does it help if I put it in the fridge? Was it because I didn't "grill" long enough? But the top was really black liao. :p Thanks for your attention.

    ReplyDelete
  21. AnonymousMay 05, 2008 8:34 pm

    Hello there,

    May I know which model of baby belling you're using? I'm thinking of getting an oven but I'm extremly confused. I'm thinking about the new baby belling model or Rowenta, do you have any opinion on this? Did you leave the window open to make this lapis cake?

    Thanks for answering my questions

    ReplyDelete
  22. AnonymousMay 05, 2008 8:38 pm

    Hello there,

    May I which model of Baby Belling you used? What's your opinion on Rowenta and the newest Baby belling with the glass window. Did you leave the door open while making the lapis cake?

    Thanks so much for answering my questions

    ReplyDelete
  23. Aunty YochanaMay 05, 2008 8:59 pm

    Hi,

    I have 2 baby belling and they are about 25 years old and still going strong. What model is that huh? I also don't know leh.. Now babay belling has glass windows? Wow..that's really tempting. Mine has no glass door.

    Rowenta? I'm so sorry I've not used it before.

    rgds

    ReplyDelete
  24. Aunty YochanaMay 05, 2008 9:00 pm

    Hi anonymous.

    Baby belling is really good for Lapis. I used the grill to bake and leave the door open (3/4 way).

    rgds

    ReplyDelete
  25. AnonymousJune 30, 2008 9:31 pm

    where did you buy you belling oven? reply to me at chloe_yong@hotmail.com

    Chloe

    ReplyDelete
  26. Aunty YochanaJune 30, 2008 9:49 pm

    Hi Chloe,

    I bought mine 25 years ago. I saw it once in an electrical shop in Jalan Kayu, next to Thesevi roti prata shop.

    rgds

    ReplyDelete
  27. ElaineAugust 21, 2008 9:28 pm

    Hello aunty yo,
    got a few questions..
    1) if i wanna make normal lapis, do i omit cream cheese?
    2) so i first use top and bottom heat to bake the first layer, then subsequently turn to top heat? and when i'm done with all layers, turn to top and bottom heat for 15 mins?
    3) lastly, how do i agar the thickness of each layer? scared spread out too thin.

    thanks aunty yo, in advance! :D

    ReplyDelete
  28. Aunty YochanaAugust 21, 2008 10:37 pm

    Hi Elaine,

    (1) use a lapis recipe without cream cheese like lapis speckok.
    (2) correct
    (3) each layer about 4 to 5 Tbsp. of the batter depending on the size of the cake tin. Or u can weigh the batter for every layer.

    rgds

    ReplyDelete
  29. ElaineAugust 22, 2008 10:57 am

    aww. thanks aunty yo!
    do u hv speckok in ur recipe box though?

    ReplyDelete
  30. Aunty YochanaAugust 22, 2008 11:22 am

    Yes Elaine, the lapis speckok recipe is in the cake index.

    rgds

    ReplyDelete
  31. jenjenSeptember 03, 2008 9:10 am

    hi Aunty Yo,
    i'm interested to try out this recipe but i only have conventional microwave oven at home. could i use it to bake this cake? pls advise.. :)

    ReplyDelete
  32. Aunty YochanaSeptember 03, 2008 2:54 pm

    hi jenjen,

    I've never tried using a microwave oven..so can't comment.

    rgds

    ReplyDelete
  33. AnonymousSeptember 14, 2008 6:18 pm

    hello,
    is your baby belling the white color one? can i know the temperature for both the right and left of the oven? coz mine the no. is all gone and i dunno waht temp it is..pleassee help.

    ReplyDelete
  34. Aunty YochanaSeptember 14, 2008 7:26 pm

    Hi anonymous.

    The left is for the grill , turn the knob horizontally and it'll be around No. 4 whereas the right hand side is the oven temperature and if the knob is horizontally straight, then it's about 175C.
    I hope we are talking about the same model.

    rgds

    ReplyDelete
  35. AnonymousSeptember 21, 2008 3:50 pm

    Hi Aunty

    I'm Elaine, I lov baking cakes, and I'm so happy to find your web. I got a question abt 1 of your recipe Lapisan Cheese cake, I would like to know the oven temperature for baking this cake, can u tell me?

    thanks......:-)

    ReplyDelete
  36. Aunty YochanaSeptember 21, 2008 5:26 pm

    HI,

    Use 175C to bake.
    You need to use grill for grilling each layer.

    rgds

    ReplyDelete
  37. AnonymousNovember 25, 2008 6:50 pm

    hi aunty yochana,

    may i ask if this recipe can be steamed instead of bake?
    tq

    ReplyDelete
  38. Aunty YochanaNovember 25, 2008 7:17 pm

    hi addie,

    I've not tried steaming this, so I cannot comment.

    So sorry.

    rgds

    ReplyDelete
  39. AnonymousDecember 05, 2008 5:45 am

    Hi, I'm really new to the baking world..and planning to try on this recipe .. But I don not understand some of the terminology.. What does it mean grilling? Does it mean jus leave in oven for certain time?

    ReplyDelete
  40. Aunty YochanaDecember 05, 2008 1:57 pm

    hi newbaker,

    grilling - use top heat.

    rgds

    ReplyDelete
  41. AnonymousMarch 27, 2009 9:24 pm

    Hi Aunty,

    I was recommended to your blog by some frens. Im really amazed and impressed.

    BTW, I tried baking the lapis cheese cake today and it turned out really well. FYI, I omitted the rum but added some lemon zest. The taste was superb!

    2 thumbs up to you Aunty and thanks for sharing.

    Rita

    ReplyDelete
  42. AnonymousMarch 27, 2009 9:25 pm

    Hi Aunty,

    I was recommended to your blog by some frens. Im really amazed and impressed.

    BTW, I tried baking the lapis cheese cake today and it turned out really well. FYI, I omitted the rum but added some lemon zest. The taste was superb!

    2 thumbs up to you Aunty and thanks for sharing.

    ReplyDelete
  43. Claudia LiuApril 16, 2009 10:15 am

    Hello Aunty Yochana!
    I was finding recipe for my school work and I've found your blog. All your cake is very amazingly nice and look specialand different from others. I've never seen such beautiful cake before! Did you make every cake yourself? Do you sell them? How u make that colourful layer thing inside the cake?? I am so curious...
    From Claudia

    ReplyDelete
  44. AnonymousJuly 21, 2009 4:48 pm

    Dear aunty,
    16 egg yolk is equals to how many grams ah?and 3 egg white is how many grams ah?can i assume egg yolk to be 4oogm and egg white 150gm?or just take all 60gm eggs and do separation from there?
    hehe...sorry ah...the eggs problem always trouble me...my sister lah..she love this cake so much...keep pushing to make her one...tapi...i belum success yet..
    Thanks aunty...
    Regards
    Syl

    ReplyDelete
  45. Aunty YochanaJuly 21, 2009 9:20 pm

    Hi syl

    1 egg yolk = 20 gm
    1 egg white = 40 gm.
    1 egg = 60 gm.

    the rest you have to use a calculator.

    rgds

    ReplyDelete
  46. Rachmah SetyawatiJanuary 15, 2010 9:04 am

    You're one of my inspirations to bake , Yochana...

    You're such a creative person in baking.

    One day, I'd like to practise this recipe, as I do extremy like cheesy cakes.

    Thanks for sharing your creativities with us.

    ReplyDelete
  47. AddieJanuary 20, 2010 3:40 pm

    aunty,

    i tried this recipe and it came out good, although not perfect. thanks for such a delicious recipe. i always read thru all the other comments and see your replies to get more baking advices :), yet still, i have a few questions to ask u though.

    1. Is rum paste similar to imitation rum? i actually used 2 tbsp of it and my cake came out bitter with 'medicine' smell coz of the rum paste. other than tat, my cake was good :)

    2. my 2nd question is actually related to lapis speckok. i tried it last nite, and i followed ur methods carefully, maybe a little too careful. my cake texture was very spongey when it was done. Is this due to overwhipping of the egg? i whipped the egg whites till stiff - forming a J when i turn the whisk over, and then added in the yolks one by one. But i realised while blending the yolks and the whites together, many air bubbles appeared. Did i overdo them - resulting in such a spongey/airy texture? and the egg smell is quite strong too.

    3. Lastly, you said use normal baking mode for the last layer for about 15 mins. May i knw what do u mean by normal baking mode? Is it with the top and bottom heat? Or the one with the fan mode? My oven is a FAGOR, and there's one with just the fan, and the other the fan with the top and bottom heat.

    Sorry aunty i post so many questions at one go. Hope you knw wat im talking about :) hehehe

    ReplyDelete
  48. Aunty YochanaJanuary 20, 2010 9:54 pm

    Hi Addie

    The rum that I used is a liquor. Myer's rum or any rum. The imitation rum is not a liquor, so u can only use 1 tsp. of it.

    For lapis speckok, u don't have to overbeat the egg white but even if you overbeat it, it's still fine. Just stir a little more. As for the eggy smell, add in more lapis spice.

    Normal oven heat is top and bottom heat. I don't use fan mode.

    rgds

    ReplyDelete
  49. AddieJanuary 21, 2010 9:16 pm

    HI aunty

    thanks for ur reply. appreciate it so much. i tried baking the cheese lapis again last nite, ommitting the rum this time. and it turn out well! :) very happy with it, and my colleagues love it too. thanks for sharing ur recipe. looking forward to try more other recipes soon =)

    ReplyDelete
  50. naziaAugust 26, 2010 10:11 pm

    hi ...

    i have always been a fan of kek lapis & never get a chance to do it tho until recently purposely get another over with grill function.

    I would like to know which function grill shud i use since my rowenta oven have 2 grill function. appreciate if you are able to enlighten me further.. tq

    PS: love ur blogs :)

    ReplyDelete
  51. Aunty YochanaAugust 28, 2010 5:58 pm

    Hi Nazia

    so sorry I've never used a Rowenta before and I don't use fan mode for all my baking.

    rgds.

    ReplyDelete
  52. UnknownDecember 01, 2010 4:23 pm

    Aunty,

    Whisk is using manual or can use electric mixer.

    Jacq

    ReplyDelete
  53. Aunty YochanaDecember 02, 2010 12:45 pm

    Hi Jac

    I normally use electric whisk but if you don't have one, use your hand whisk.

    rgds

    ReplyDelete
  54. Aunty YochanaDecember 03, 2010 9:32 pm

    Hi Jacqueline

    both can be used...either manual or electric.

    rgds

    ReplyDelete
  55. stormMarch 23, 2011 12:51 pm

    This comment has been removed by the author.

    ReplyDelete
  56. stormMarch 23, 2011 12:54 pm

    u think the recipe can accommodate 8" pan?
    can the cake flour be substituted with plain flour?

    thanks!

    ReplyDelete
  57. Aunty YochanaMarch 24, 2011 8:05 pm

    Hi

    Yes u can use an 8" square pan and u can also sub with plain flour. No problem at all.

    rgds

    ReplyDelete
  58. stormMarch 24, 2011 9:06 pm

    one more question.

    i ran out of non-stick baking paper i really really feel like baking now.
    u mentioned grease and line the pan, is it the bottom only or sides as well?
    can i grease and line the bottom using aluminium foil just grease the sides?

    ReplyDelete
  59. Aunty YochanaMarch 27, 2011 10:34 pm

    Hi Storm

    Please do not use aluminium foil to line your tins. You have to use greaseproof paper or silicone paper. Just grease the bottom, no need to grease the sides.

    rgds

    ReplyDelete
  60. donnaJanuary 29, 2012 11:41 pm

    Hi Yochana

    I made the Lapis Cheesecake following all your instructions but the cake turned out abit tough and oily, in fact more kueh like. The taste is great but why is it so oily? Overbaked? Thanks for your kind advice. Would like to give it another go next week.

    ReplyDelete
  61. AnonymousFebruary 06, 2012 4:07 pm

    Aunty,

    I hv a Baby Belling oven at home. The grill temp is set to 4 right? And I need to keep the door ajar whilst grilling? Roughly how long it takes to grill each layer?

    Tx!

    ReplyDelete
  62. DianShanMay 23, 2013 9:16 am

    Just a question on Grill function. I have a portable oven that doesn't have a GRILL function on it. However, it does have the ability to switch between Top, Bottom or both heat. Is that the same as grilling if I switch to TOP HEAT only? Or am I still using oven heat even when it is TOP HEAT only?
    So 1st layer I use Top and Bottom heat (oven heat) and subsequent layers use GRILL (top heat), then last layer switch to Top and Bottom heat again at the same temperature?
    Thanks!

    ReplyDelete
  63. AnonymousNovember 03, 2014 4:15 am

    Hi auntie,
    I have been looking this recipes for very long time, well...I am trill to try it :) my question is what kind of sugar did u use? Just regular white sugar or powder sugar? And did you put concentrated milk? Actually I got r recipe from one girl that she has been successfully baked this cake and posted on her blog. .her cake looked very nice and I read she mentioned a concentrate milk.so I just curious.
    Thank you auntie.

    ReplyDelete