During Chinese New Year, lapis has recently become one of the essential cakes in Singapore and Malaysia. If you are looking for a healthier version, you can consider the following lapis because the butter and eggs are much less than the traditional lapis.: For most traditional lapis, the butter used can range from 350-500 grams whereas for this lapis, the butter used is only 100 grams. Another big difference is the eggs used, only 5 whole eggs were used as compared to the other lapis that can use 10-30 egg yolks per lapis.
The taste is definitely acceptable and it is full of variations as you can base on this recipe and tailored to the type of flavour that you want.
But I have to be frank that it is not as fragrant and moist than the traditional lapis due lower eggs used and fat (butter) contents. Having said that, the texture is still soft and I would definitely opt for this simpler, healthier version of cream cheese chocolate lapis.
If you are looking for other lapis, you can try this rich and dense version of lapis or layered cake – HORLICKS LAPIS CAKE. In that post, you can also read more about lapis as defined by Wikipedia.
WHAT IS REQUIRED
Serving: One 9” x 9” cake
150 grams of butter – softened at room temperature
150 grams of cream cheese
5 whole eggs
250 grams of self raising flour
230 grams of icing/powdered sugar (not in picture)
1 teaspoon of vanilla essence (not in picture)
75 grams of milk
3 tablespoons of cocoa powder (Not in picture)
STEPS OF PREPARATION
Preheat the oven to 180 degree Celsius.
Lightly grease a 9” x 9” square baking tin.
Cream the cream cheese, butter and sugar until light and pale. Add in vanilla essence, followed by one egg at a time and ensure that the egg and cream cheese mixture are well mixed.
Take out the mixing bowl and fold in 1/3 of the flours followed by 1/3 of the milk.. Repeat for the other 2/3 portion. Divide the batter into 2 equal portions. For one portion, add in 3 tablespoons of sifted cocoa powder and stir until well mixed.
Heat the greased baking tin for about 1 minute and turn the oven to top grill mode. Put 2 ladles of chocolate batter in the tin and ensure that it is equally distributed in the tin. Bake for 4-5 minutes or until the surface has dries up. Take out and use the fondant icing smoother to roughly press again the cake (to ensure that it is flat). If you note of some bubbling, use a toothpick to poke the hole and let the trapped air escape. For this lapis, you need not to wait until the top layer of lapis turned brownish since the layer is already very obvious.
Put another 2 ladles of beige batter, bake until dry and press it slightly. Repeat the same procedures until all the batters are finished. After all the batter have finished, for the last layer, reduce the oven to 170 degree Celsius and resume to the “top heat and bottom heat” mode, bake for additional 10-15 minutes. For the last layer, you can create some pattern of your choice. Cooled completely (best to rest overnight) before cutting into smaller pieces. Can keep in refrigerator for at least up to 2 weeks in an air tight container.
If you are adventurous enough, try this recipe. I have given some to my friends and asked them to assess objectively. The general comments are that it is a nice and tasty cake. Do try this healthy alternative of lapis or layered cake during this Chinese New Year. At least I need not to enjoy this traditional cuisine in guilt.
Hope you like the post today.
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28 thoughts on “Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake”
Hi Kenneth, can I replace self raising flour with plain flour? Thanks
I believed you can. Just slightly denser. But since it is so thin, it wouldn’t be that onvious
Thanks for your advise, Kenneth. Shall try out the horlick lapis this week, wish me luck.
Chances of failure is very low! Don’t worry.
How long can i keep this Lapis cake.
Keep in an air tight container in refrigerator for 2 weeks. You can bake now and keep in freezer in air tight container for one month. But defrost overnight at room temperature .
very nice!! love it thanks for sharing
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Those layers are perfect! Thanks very much for joining in with #recipeoftheweek. I’ve Pinned this post and there’s a fresh linky live now. Please do join in! 😀
How long can I keep for this cake? Do I need to put inside fridge? Thanks
Uginia Uniflora Eugenia
In air tight container at least 4-5 days at room temperature. If you keep the cake in air tight container in fridge at least 2-3 weeks but have to let it properly “defrost” – at room temperature to get back the texture. I usually take out from fridge the night before and the next morning, the cake is just nice.
Oh just saw yr replied previously to others. Don’t have to reply mine. I got it. Thanks!
Uginia Uniflora Eugenia
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May I know your 2 ladles of batter means how many grams? Or any small to medium size ladle will do when we pour into the baking tin?
Small sizes. About 1/2 cup
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The texture is hard after baking. may I know why? Is that due to temp or the mixture?
Possibly is because your oven is one on the higher side. In the event that you give it a second try, do reduce the temperature by at least 10 degree.
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May i know On which rack the cake is on (lower/middle/top) when bake first layer, second layer and so on, and last layer?
Unsure about your oven, suggest the middle or top level if you are confident
Thank u for your reply.
If I use 8x8x7 inch pan, is that okay?
I have loved your recipe but cant use eggs so need a replacement for the eggs. Can i use flax seeds oe milk powder or condensed milk. Plz suggest.
Hmmm, you really give me a tough question. the whole recipe will be changed as eggs enhances flavour and more importantly, the baked protein will help to hold the cake.. I understand there are some egg substitute and I am sorry I cannot simply advise you to substitute with others. Possibly you want to look for other recipes. Thanks for your interest.