A month after attending the Indonesian Layer Cake course, I decided to make the traditional Indonesian layer cake on my own lest I forget the process. Here's the result,
Managed to achieve 16 layers... not bad for a first timer! The texture was buttery and moist. The way to enjoy this cake is to slice it into thin slices and to savour it slowly, taking in the aroma of the spices. Some people like to eat it by removing and relishing each layer at a time. It makes for a great tea time cake!
All wrapped up in cling film and ready to be chilled in the refrigerator after a day or two. This cake is made with lots of egg yolks (more than 20 for this 9 inch square cake) and without preservatives, would not last long at room temperature in our hot and humid Malaysian climate. Best to chill it then bring it back to room temperature before consuming.