Name: Spekkoek, Indonesian Thousand Layer Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 cup all purpose flour; 10 large eggs, separated; ½ lb butter, softened; 2 tbsp icing sugar; 1 cup granulated sugar; ¼ tsp ground clove; 1 tsp ground ginger; ½ tsp ground cardamom; 2 tsp ground cinnamon; ½ tsp ground nutmeg; Pinch of salt

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Spekkoek, often referred to as “layer cake” or “thousand-layer cake,” is a rich and multi-layered dessert originating from Indonesia. This cake, a legacy of Dutch-Indonesian colonial ties, is noteworthy for its meticulous preparation and distinctive appearance with many thin layers. Here, we delve into the history, preparation, and significance of Spekkoek.

Spekkoek Indonesian thousand layer cake

Historical Background of Spekkoek

Spekkoek’s origins trace back to colonial-era Indonesia when the Dutch introduced various culinary practices to the region. Drawing inspiration from the European layered cakes and Indonesian spices, Spekkoek emerged as a unique blend of both cultures. Traditionally, it was prepared during special occasions and celebrations but has since become widely popular in both Indonesia and the Netherlands.

Preparation and Ingredients

The primary characteristic of Spekkoek is its multiple thin layers, which require careful and patient preparation. One layer is a plain or more traditional cake and the other is a spice cake. Each layer is individually broiled or baked before the next is added, leading to the cake’s distinctive striped appearance. It takes a while to make, but the final product is impressive.

Spekkoek Thousand layer cake

Basic Ingredients

Butter: Serves as the base and provides richness.
Eggs: Offer structure and consistency to the layers.
Sugar: Adds sweetness and aids in caramelization.
Flour: Provides structure to the cake.
Spices: Traditional spices such as cardamom, cinnamon, clove, and nutmeg impart the signature aromatic flavor.

Variations and Innovations

While traditional Spekkoek primarily incorporates spices, modern versions of the cake have seen a range of variations.

Flavors: Incorporation of flavors like chocolate, pandan (a fragrant leaf), or even coffee.
Toppings: Some contemporary recipes include toppings such as chocolate shavings, powdered sugar, or fruit slices.
Size: Miniature versions, often referred to as “lapis legit roll,” are becoming increasingly popular.

When made with Pandan, the cake often takes on a green appearance (often enhanced by food coloring) Below are sets of thousand Layer cake for sale in Indonesia, with the pandan version the green is readily apparent. If made with darker spices or if chocolates or other color is added to the spice batter, the layers can take on a contrast of brown and light colors.

Spekkoek

Serving Soekkoek

Spekkoek is typically sliced thinly and served with tea or coffee. Due to its richness, small portions are often deemed sufficient. When storing, it’s advisable to keep it in an airtight container at room temperature, where it can last for several days. Refrigeration can extend its shelf life, but it’s best to allow it to come to room temperature before serving to ensure optimal flavor and texture.

Try serving the cake with Vietnamese Egg Coffee.

For other interesting Indonesian desserts, take a look at Es Teler and Cendol. Cendol also used pandan.

Spekkoek Indonesian layer cake — Spekkoek layer cake

Spekkoek, Indonesian Thousand Layer Cake

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Spekkoek aka Indonesian Thousand Layer Cake is made of layers of traditional and spice cake and can also be made with pandan. It takes a bit of effort but is well worth the time to make.

Ingredients

1 cup all purpose flour
10 large eggs, separated
½ lb butter, softened
2 tbsp icing sugar
1 cup granulated sugar
¼ tsp ground clove
1 tsp ground ginger
½ tsp ground cardamom
2 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of salt

Instructions

Place the sugar as well as butter into a bowl and whisk them together with an electric mixer until they blend into a creamy mixture.
Add the egg yolks and beat them into the mixture until well combined.
Place the egg whites in a separate bowl and whisk them thoroughly, along with a dash of salt, until they form stiff peaks.
Scoop it out into the creamed mixture and fold them together until they blend properly.
Add the flour gradually and fold it into the mixture after every addition until all of it is incorporated into the mixture.
Spoon the batter into a couple of bowls and stir the ground spices into one of them.
Grease the base of a 9’’ round cake tin with a small knob of butter and spread a sheet of wax paper across it.
Grease the wax paper similarly and tip 1/3 cup of the spiced batter into it.
Smooth it out into an even, thin layer and broil it in a preheated broiler for a couple of minutes or until the batter sets and browns slightly.
Pour another ½ cup plain batter in top and broil similarly until the upper layer sets.
Repeat the layers and continue to broil them until all of the batter is used up.
Remove the cake from the broiler and set aside to cool completely.
Demold the cake onto a serving plate and dust it with icing sugar.
Slice out thin slices and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 293mgSodium: 288mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 10g