How About Another Type Of Lapis–Coffee Peppermint Lapis



This is third in my series of lapis or layered cake and none is the traditional common lapis cake like lapis legit or lapis Surabaya. Reasons are simple, I am still don’t willing to have 30 egg whites in my house. I have decided to share this simple lapis modified from my butter cake recipe.


Simple means that ingredients and method are rather simple and based on this basis, you can always prepare one lapis that suits your taste buds. Again, I have to caution readers that the texture will definitely not as moist as the traditional lapis that have 30 egg yolks or 500 grams of butter,  but for a change you can try this lapis.


This is a coffee peppermint lapis. Chocolate peppermint lapis is very common in Sarawak and for certain reason that I will not want to disclose here, I have chose coffee instead. If you want, you can substitute coffee with 2-3 tablespoons of chocolate powder. If you do not want to make a lapis and just follow this recipe and you will come out with a wonderful coffee butter cake.


I shall not dwell into details of the lapis and do consider making one if you are interested. Remember, based on this basic recipe, variations are many.



Servings: 8” x 8” square baking tin


  • 300 grams of butter, soften at room temperature
  • 300 grams of eggs or 6 eggs (separate into egg whites and egg yolks)
  • 300 grams of self raising flour
  • 300 grams of icing sugar or castor sugar (divide into 150grams and 150 grams respectively)
  • 300 grams of fresh cream
  • 100 grams of milk
  • 3 tablespoons of instant coffee powder (mixed with 2 tablespoon of water)
  • 1 tablespoon of peppermint essence
  • 1 tablespoon of apple green permitted food colouring



  • Preheat the oven to 180 degree Celsius


  • Cream half of the sugar (150 grams) and butter until creamy and pale. Add the egg yolks. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.


  • Shift the flour into the mixing bowl, use the machine lowest speed to stir until well mix. Add in milk and cream gradually until all milk and cream were added. Set the batter asides for later folding with egg whites.

  • In another big mixing bowl, place your egg whites and  beat using the machine whisk to whisk the egg whites until soft peak. Note that the bowl have to be extremely clean, dry and free of any oils. When the volume expands, add in the sugar (150g) gradually, beat until thick and glossy and until all the sugars dissolved.  


  • Spoon the egg whites to the batter and use a spatula and fold in the egg whites as swiftly and lightly possible until all the ingredients are well mixed.


  • Divide the batter into two equal portion. For one portion add the coffee paste (3 tablespoons of instant coffee powder plus 2 tablespoons of hot water), stir until well combined. In another portion, add in 1 tablespoon of apple green permitted food colouring and 1 tablespoon of peppermint essence. Stir until well combined. Note that if you want to have a stronger contrast between the layers, you have to add in more apple green and coffee paste as this junction.


  • Heat the greased baking tin for about 1 minutes and turn the oven to top grill mode. Put 2 ladles of batter in the tin and ensure that it is equally distributed in the tin. Bake for 5-6 minutes until the surface start to turn brownish. 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.

  • Put another 2 ladles of batter, bake until brown 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 175 degree Celsius and resume to the “top heat and bottom heat” mode, bake for additional 10-15 minutes. Cooled completely before cutting. Keep in refrigerator for up to at least 2 weeks. For the first few days, it is best to let it rest in the room temperature to absorb moisture back to the cake. As with all lapis, lapis that freshly baked will be slightly dry.




If you are looking for a change, do try this lapis alternative. Variations of lapis are endless. This lapis is a 6 whole eggs lapis and therefore it will be lighter than the other lapis. You can also consider having cream cheese chocolate lapis and Horlicks lapis here.


Hope you like the post today. Cheers and have a nice day.


For more Chinese New Year Cookies and Cakes, you can click the pictures below.

Chinese New Year Cake 21


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One Number Ratio Baking Adventures – Layered Pound Cake ………


This is a post with no recipe. This is Guaishushu’s baking adventures.

As mentioned in Guaishushu’s zebra pattern pound cake, Guaishushu don’t like to follow recipes and remember numbers. Therefore, Guaishushu is constantly experimenting his 1 number pound cake ratio theory, that is 1 egg : 1 butter : 1 flour : 1 sugar : 1 milk (hereinafter refer to as “One number Ratio”) and today, he applied this to the famous Indonesian Layered Cake (Kek Lapis). However, as he is in the experimenting stage, he did not care much about the details on the additions of spices, control of temperature and etc.

He assured that he will publish a full post with detailed recipe and illustrations.


The origins of Indonesian layered cakes is believed to be the Baumkuchen/Tree cake, an authentic cake in Germany and Holland. However, due to the Dutch colonization of Indonesia, the Dutch had modified the traditional version by incorporation of local spices. Therefore, the Indonesian layered cake is called the lapis legit (spiced layered cake) whereby a spice mix were added to the batters.

Based on Guaishushu’s One number cake ratio pound cake as mentioned in this post, Guaishushu believed that “one number ratio” can apply to cup cakes, fruit cakes and other cakes such as layered cake. Of course, the cakes could not be called baumkuchen but it is just  a “layered pound cake” baking using total different ingredients ratio..


The taste of the cake is similar with the pound cake but the texture is difference, slightly denser. Putting the legit spice mix, it will taste like the Indonesia Kek Lapis Legit.

The difference with the original texture of pound cake  is because of the differences in the method of making the layered cake though ratio is the same. The constant layering of the cakes will make it dense. In addition, the temperature used is higher to make the layered cake therefore becoming drier. With slight tuning of the oven temperature, timing of layering, the cake can be as beautiful and as delicious as with other common Indonesian layered cakes.

While most common layered cakes will required about 10-30 eggs, this cake only uses 5 eggs. In addition, some recipes uses 500g butter whereas this is the pound cake that uses 250g of butter only. That could also resulted a cake that is denser and less moist than other layered cakes.



Just give readers a glimpse of how to bake a layer cake, you will have to use top heat for baking. Put a few tablespoons of batter each time until the top layer turns brownish. Continue until all the batters finished.



Well, that is Guaishushu’s experimentation with the making of layered pound cake. Do making of layered cake have  any short cut? Can the “one number ratio” applicable to a layered cake? Guaishushu believes that the answer is yes!


Guaishushu will continue to experiment more recipes using this “one number ratio” and this layered cake will be further modified and tested before the recipe is published.


Have a nice day and cheers.