An original Indonesian/Dutch cake in white and brown layers
. Mostly served after a rijsttafel but tastes pretty
good with tea or coffee or just in-between lunch and dinner.

225 gr butter, softened
230 gr sugar
10 large eggs, separated
pinch of salt
150 gr flour
2 tablespoons confectioners
(icing) sugar

2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon aniseed
½ teaspoon nutmeg
½ teaspoon cardamon
¼ teaspoon cloves

Cream butter and sugar together with an electric mixer.
Beat in eggs yolks a few at a time. In another bowl, using
clean beaters, beat the egg whites with the salt until
stiff. Fold into yolk mixture. Fold in sieved flour.
Divide batter between two bowls. Add the spice mixture to
one bowl and mix in well.
Line the bottom of a buttered 9" (25 cm) round cake pan (or
springform pan) with wax paper and butter the wax paper.
Pour about ½ cup of the spice batter into the pan,
spreading to form a thin (about pancake thickness) layer.
Place pan under a preheated broiler (oven grill) for 2
minutes, or until the layer is firm and very lightly
browned. Spread ½ cup of the plain batter over the top and
broil until firm. Repeat layering and broiling until all
batter is used.
Let cake cool, then remove from pan. Sprinkle top with
confectioners sugar. Serve in thin slices.

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