A different type of tuille

A different type of tuille

By
From
Green Pickled Peaches
Makes
1 large cake
Photographer
Chris Chen

The traditional kuih lapis is a cake that takes a lot of patience to make. Why not take a painstaking preparation to its logical end and transform the rich cake into a fanciful wafer-like biscuit?

Ingredients

Quantity Ingredient
250g unsalted butter, at room temperature
15 egg yolks and 8 egg whites
225g icing sugar, sifted
1 1/2 teaspoons mixed spice
80g plain flour
1 1/2 tablespoons ground cashew or almond meal
1 tablespoon cognac
1/2 teaspoon vanilla extract

Method

  1. Make the cake:
  2. Preheat the oven to 180°C. Line a 20 cm square cake tin with baking paper and butter the base and sides. Using electric beaters, cream the butter until light and white. In a separate bowl beat the egg yolks with the icing sugar for 10 minutes. Add the mixed spice. In another bowl whisk the egg whites until stiff peaks form. Fold the whites and flour alternately into the egg yolk mixture. Fold in the nut meal, then the creamed butter and finally the cognac and vanilla.
  3. Preheat the baking tin by placing in the oven for a couple of minutes. Heat a grill or salamander at the same time. Spread 3 tablespoons of batter over the tin and bake for about 5 minutes until it’s set. Remove the tin from the oven and transfer to the grill to colour the cake until it’s quite dark. Remove from the grill and use a large buttered spoon to press out any air bubbles forming under the cake. Spread another 3 tablespoons of uncooked batter over the top of this cake to make another thin layer. Bake and grill in the same way and push out any air bubbles. Repeat until the batter is used up (a laborious process as there will be about 20 layers to complete).
  4. When the mixture has been used up and the last layer cooked, cover the cake with foil and place in the oven for 5 minutes. Cool in the tin before turning out. It can be eaten now, or you can follow the next steps to participate in this fanciful vision for taking painstaking preparations to extremes.
  5. Store the cake overnight. Preheat the oven to 150°C and line a baking tray with baking paper. Cut the cake in half and slice thin pieces from the short width of cake to reveal its many horizontal layers. Working in batches, spread slices on the tray and bake in the oven for 10–15 minutes until the cake acquires a biscuity texture. Serve as you would biscuits.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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