500gm Semi hard butter
300gm condensed milk
3tsp Rum flavour (I used Rum liquor)
150gm plain flour
1tsp Gingerbread spice (I used cinnamon)
20 egg yolks
200gm sugar (I used 190gm)
2tsp SP (I omit this)
10 egg whites
50gm sugar (I used 40gm)
1/4 tsp cream of tartar
Preheat oven to 200c. Placed a 9 inches square tin before greasing and lining paper (paper lining only applicable to the bottom of tin) and warm up the tin.
1) Cream butter, condensed milk and rum flavour at medium speed for abt 5 mins until creamy. Add in the flour and ginger spice. Mix well and set aside.
2) Whisk egg yolks, sugar and SP at max speed until thick and add in (1) * Fold 1/3 of egg yolk batters into (1). Ensure they are well cooperate with (1) before adding another 1/3.
3) Whisk egg whites, sugar and cream of tartar at max speed until stiff
4) Fold 1/3 of the egg whites into (2) and continue the process of folding the rest of whites.
5) Remove hot tin from oven and lay paper at the bottom of tin. Spread a small amt of batter into tin
6) If you are using a 9 inches tin then pour 100gm of batter at every layer. But if you are using 10 inches square tin the batter should be 130gm. You will need to weigh the batter to ensure every layer is even. (This is the tedious one)
7) Used top and bottom heat for first layer and placed the tin at middle rack. Baked the first layer for about 5-7 mins till golden brown
8) Adjust the temp to 240c and used only top heat to bake the subsequent layers. Each layer took about 2.5-4mins to bake.
* For ovens that do not allow the setting of top heat only, place a baking tray filled with water and placed at the bottom of the oven.
* Lapis stored at room temperature can last for abt 4-5 days. If chiller, it can be stored for a month
* My instructor did told me that oven with fan is not suitable to bake this Lapis. But I managed to do it!