A)
30 egg yolks
250g castor sugar
1tsp vanilla essence
Whisk til light & fluffy
B)
12 egg white
250g castor sugar
1tsp cream of tartar
Whisk til thick
C)
150g plain flour
2tsp all spice
1tsp baking powder
1tbsp almond powder (optional)
Shift all ingredients, put aside
D)
250g X 2pcs salted butter
Cream butter til light & fluffy
4tbsp brandy
1) Add creamed butter into egg yolk mixture, a little at a time
2) if mixture curdle, mix a bit of flour to stabilize mixture
3) add balance flour mixture
4) fold in egg white, mix well
5) lastly, add brandy
6) scoop 6 tbsp of mixture into a grease-proof lined baking tray
7) put in oven to grill (ps: set heat on top only) for 5-6mins depend on oven heat/til golden brown
8) remove tray, prick cake & press cake dwn.
9) scoop 3-4 tbsp mixture for next level & grill til golden brown
10) repeat prick & press dwn cake on every level...
12) subsequence level shd b 3-4 tbsp cake mixture, grill, prick, press dwn til mixture finish…
PS: my trick for doing two tray is: while grilling one tray, I prick, press dwn, & top 3-4tbsp cake mixture on de other tray... Timing just nice for grilling one tray while I prepare next tray into oven...it saves a lot of time & not just sit ard for 3-4 mins waiting for cake to b grilled...
PS 2: to ensure kuey lapis layered evenly, scooping mixture must be even... Either 3tbsp or 4tbsp; unless u like to create new pattern…
Above recipe can be adjusted according to your taste & liking... Happy Baking!