Lapis Legit (Dutch: spekkoek) is spice-flavoured multilayered cake. I've added prunes for the tangy taste and colour effect. The cake requires lots of patience to bake. Each thin layer is made by pouring a small amount of the batter, baked one layer after another under the grill until golden.


  • Ingredients 1

  • 140 gms plain flour

  • 3 teaspooons allspice

  • Ingredients 2

  • 250 gms butter - room temperature

  • 225 gms sugar

  • 1 cup pitted prunes - slice into half and flattened

  • 12 eggs (60 gms each) - 8 whites 12 yolks

  • 2 teaspoons brandy

  • 2 teaspoons vanilla extract

  • Baking pan 20cm by 20cm


  • 1.

    Preheat the griller

  • 2.

    Butter the bottom of baking pan.

  • 3.

    Line with parchment paper and butter the paper.

  • 4.

    Set aside.

  • 5.

    Slice pitted prunes into half and flatten slightly

  • 6.

    Sieve Ingredients 1 and mix well

  • 7.

    Cream Ingredients 2 till light and fluffy

  • 8.

    Whisk egg whites till stiff.

  • 9.

    Whisk egg yolks till fluffy.

  • 10.

    Add whisked egg yolks into creamed butter and sugar. Mix well.

  • 11.

    Add vanilla extract and brandy and stir and mix.

  • 12.

    Fold in the whisked egg whites - only the foam not the liquid.

  • 13.

    Finally, fold in the sifted Ingredients. Do not overmix.

  • 14.

    Pour 4 tablespoons of batter into the prepared pan, spreading to form a thin layer.

  • 15.

    Place the baking pan under the griller for 7 minutes or until the layer is firm and lightly browned. Normally the bottom layer takes a longer time to cook.

  • 16.

    Remove from the oven and spread another 4 tablespoons of the batter over the top and grill for 5 minutes until firm.

  • 17.

    Remove from the oven and distribute 9 flattened prunes on the baked top.

  • 18.

    Spread 4 tablespoons of batter on the evenly distributed flattened prunes and grill for 5 minutes.

  • 19.

    Repeat layering batter and prunes in the pan until all the batter is used. Note: prunes to be evenly distributed on baked layer 2, baked layer 4, baked layer 6 etc...and NOT ON every layer of batter.

  • 20.

    Turn on the main oven to 180C when the last top layer of batter is being baked.

  • 21.

    Transfer the whole baked cake to the oven and bake for 8 mins.


Do not put too much batter for each layer, or else the centre of the cake will not be cooked.
Please spoon same amount of batter for each layer, so that the layers will be even.
Bake each layer till quite brown before adding new layer.
This way when the whole cake is baked, the layers will be explicit.

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Posted by N55895Report
I have not tried steaming. There is a different recipe for steamed layered cake and I will be doing the cake in due course. This steamed layered cake is a Nyonya Kueh with altenate different colours.
Posted by Cheryl145Report
i've tried this cake in Jakarta two years ago and it was delicious. I was thinking of this cake and I don't know the name, thank you for posting. It brings back memories.
Posted by N55895Report
I am glad you've tried this cake before.
Posted by MithaReport
Oven that I have is kinda old. It's electric oven where there're only two function grill and oven. Can I still baked this cake with this oven? I'm still not sure. Please help me with this, I want to give surprise for my husband on his birthday with this cake :D