A mini sized lapis legit! I used a 6 x 6 x 3 inches removable base pan to make this cake. 15 layers were planned. 14 layers were got. Weird. I always somehow manage to lose 1 layer of batter somewhere.
Lapis legit durian (adapted from Bisous A Toi)
- 200 grams unsalted butter
- 200 grams durian pulp
- 60 grams condensed milk
- 10 egg yolks
- 50 grams egg white
- 53 grams castor sugar
- 23 grams cake flour
- Grease and line the bottom of a 6 x 6 x 3 inches pan. Preheat oven to 170 C.
- Blend durian pulp and condensed milk until smooth.
- Beat butter with sugar until pale and fluffy.
- Add in durian mixture and beat until combined.
- Add in 1 yolk at a time, making sure each yolk is combined before adding the next.
- Sift in cake flour and mix until combined.
- Beat egg white until soft peaks. Fold into the durian egg yolk batter until combined.
- Weigh batter. I made a first layer of 60 grams, 2nd to 13th layer at 45 grams each and final 2 layers at 40 grams each.
- Place pan in preheated oven for 3 minutes to heat up.
- Carefully spread 60 grams of batter evenly over the heated pan. Turn the oven to grill mode and grill for 7 minutes, until the surface is golden brown.
- Remove from oven and use the metal presser to press down lightly on the cake. Spread on 2nd layer. Grill for 7 minutes. Repeat until last layer.
- For the last layer, after spreading evenly, turn the oven to bake mode and bake for 8 minutes.
- Let cool completely then wrap in cling wrap and leave overnight at room temperature.
My cake turned out oily. The batter did not curdle during beating, nor did the butter separate from the batter when waiting to be grilled. In fact the batter was creamy and beautiful.
The fragrance of durian is not over-powering. Aside from the oiliness, the cake is a dream. Soft and sweet with the taste of durian.