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"Cake Lapis" has always been associated
with exclusive social status and its impeccable quality
standard. It is usually offered to special guest and
served at special occasions only.
The
original recipe of "Cake Lapis" itself is widely
believed to be formulated by the Dutch as far back
as 19th century. Having in depth knowledge and great
passion for spices, the Dutch created a unique blend
called "Spekkoek", which is the natural flavor
of "Cake Lapis".
The
baking process is also an important factor in "Cake
Lapis" making. It requires not only precision timing
and skill, but also determination as well as patience.
"Cake Lapis" is painstakingly and meticulously
baked layer by layer from the base layer to the top layer
- approximate 4 minutes to bake one layer, and an
experienced baker would require an hour to bake a whole
" Cake Lapis" of 19cm x 19cm.
Due
to its tedious baking process, only the rich and elite of
the then Dutch community were able to sample "Cake
Lapis". Around the mid of the 20th century, the Dutch
withdrew from South East Asia, but left behind the recipe
and the tradition.
In the next few decades, as the
locals become more and more affluent,
"Cake Lapis" becomes
more affordable
and widely consumed by
a large
population in South East Asia.
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