Oreo Cream Cheese Kek Lapis / Lapis Legit / Spekkoek/ Indonesian Layer Cake

&version;Happy 2017!!!

Despite of all up and down that I have encountered, I must say that 2016 has been a great year for me and I hope that 2017 will be better.

What's next for 2017? I have no resolution for 2017. I just want everyone to be happy and healthy.

For me, I will continue to run, cook and bake like crazy!

For my social media, sad to say that I don't organize blogging events anymore. It will be just sharing good recipes at my blog, Facebook at here and here and my Instagram @zoebakeforhappykids

Now back to baking...

Are you an Oreo fan? I am. This is why I tried baking my own Homemade Oreo cookies... yum yum!
Are you a kek lapis fan? I am. This is why I enjoyed baking kek lapis. As you know... Although baking lapis is labourious, it can be also very therapeutic... ke ke!
Are you both Oreo and kek lapis fan? I am. This is why I bake these... nom nom :)

Oreo cream cheese kek lapis

I'm sure that you can't buy this kind of kek lapis with unique additions in most cake shops unless you have a baking friend that sells made-to-order cakes.
If you have a baking friend and you want her to bake this cake for you, you might want to pass her this recipe... LOL! Or if you don't have a baking friend that bakes kek lapis for you, you might wish to try baking this cake yourself. Seriously, baking a kek lapis can be not as difficult as what you think.

Looking this recipe closely, I can see that this cream cheese kek lapis recipe is pretty similar to my favorite kek lapis recipe that I have baked previously.
Instead of using 325g butter, this recipe uses a combination of 200g butter plus 150g cream cheese.

• You know... most butter is made of 80-83% fat whereas most cream cheese is made of 35% fat. Thus, this recipe needs 5 extra egg yolks (a total of 17 egg yolks) to compensate the missing butter fat from the 150g cream cheese. 
• With the addition of 5 extra egg yolks, this recipe uses 15g less condensed milk so that the batter won't be too runny. 
• Lastly, I can see that the total amount of sugar added into each of both lapis are the same, about 200g. As sweetness of both cakes are just right, I don't suggest to reduce this amount of added sugar further! 

Like my favorite kek lapis recipe, the reasonable amount of yolks, butter, cream cheese, condensed milk and sugar added has made this cake nice, buttery, moist enough to enjoy and not too greasy to touch! Plus, this recipe can make very stable cake layers too and so good to know that the cake surface won't peel off easily!

This cream cheese kek lapis uses a combination of butter and cream cheese.

As compared to my fav kek lapis recipe, this recipe uses 5 extra yolks, 15g less condensed milk and the same amount of egg whites.

Most interestingly and uniquely, this kek lapis contains Oreo cookies!

I hope that you are convinced that baking a kek lapis can be not as difficult as you think as all you need to do are these...

First, I did these with team yellow (the egg yolks).

Then, I beat team white (the egg whites) to stiff peaks.

After dividing the batter into two equal portions (by weight), I added the crushed Oreo cookies into one portion.

Then I started baking the cake ... layer by layer.

To ensure that every layer is thin and uniformly layered, I use the back of a metal spoon to press the cake very gently before spreading the next layer.

After baking ...

For this bake, I didn't line my baking pan with a long strip of baking paper that over-hangs two sides of the pan for easy removal. Instead, I lined just the bottom of my baking pan with a baking paper cut into its exact size and flipped the cake over to un-mould and it works!
See... The cake is very stable!

This is always the most exciting moment for kek lapis baking... Slicing the cake!
Yay! Happy that the cake turned out well!

Yum!
Eating this cake is also very therapeutic :)

Here's the recipe that is adapted from Victoria Bakes.

Thanks Victoria! This recipe is fantastic!

Make one 17 cm square cake

A

200g unsalted butter, soften at room temperature
(need to be soft enough for cream cheese to blend in nicely)
150g cream cheese, soften at room temperature
75g sweetened condensed milk
90g caster sugar
2 tsp vanilla extract or 1 tsp vanilla paste
280g egg yolks (about 17 large) - please use the exact weight as any difference in this amount will produce cake with inferior texture.

B

180g cake flour
1/4 tsp of salt

C

280g egg white (about 8 large) - please use the exact weight as any difference in this amount will produce cake with inferior texture.
100g caster sugar

D

70g oreo biscuits, finely crushed with small chunks of cookies

Preheat the oven to 200°C (NO fan forced) at grill mode with top heating only. Place baking rack on the second highest position.

Line the bottom of a 17 cm square pan with a baking paper cut into its exact size. For easy removal of cake, you can also line the bottom of the pan with one long strip of baking paper that over-hanging two sides of the pan but most IMPORTANT: Do not use too many pieces of baking paper to line the pan. The multiple layers of paper might form gaps in between layers of paper resulting for the first layer of batter to flow through and causes the bottom layer of cake to be too thin or burnt.

For A:

Using an electric mixer with paddle attachment, beat butter, cream cheese, condensed milk, sugar and vanilla until creamy and combined. While beating, add the egg yolks one at a time and and beat until all are combined.

For B:

Combine all in B in a large mixing bowl. Sift mixture into mixture A and use a spatula to mix until the batter is smooth with no lumps. Set aside.

For C:

Using another electric mixer or a cleaned electric mixer (absolutely clean with no grease or water) with whisk attachment, beat egg whites with medium speed until foamy. Increase speed to medium high. While beating, add sugar gradually in 3-4 batches and beat until stiff peaks form.

Combine B and C:

Fold in a third of the egg white mixture (C) into the yolk mixture (B) and fold in gently. Repeat with the rest of the mixtures until all are well combined. Be sure not to deflate the egg white.

For D:

Divide batter into 2 equal portions by weight. Fold in the crushed oreo biscuits into one portion and leave the other one as the cream cheese batter.

To bake the first layer, weigh out 120g cream cheese batter. The first layer has to be slightly thicker than others as it requires extra batter to brown well on its bottom. Spread the batter on the lined pan and bake it for 9 mins or until nicely browned.

To bake the second or subsequent oreo layers, weigh out 80g oreo batter. For thinner and uniform layers, you can use the back of a metal spoon to press the cake gently when the before layer is done and spread the oreo batter on it. Bake for 7 mins or until nicely browned. I prefer to bake the Oreo layers slightly lesser than the non-oreo layers as the Oreo layers tend to brown a little faster.

To bake the subsequent cream cheese layers, weigh out 80g batter. Using the back of a metal spoon, press the cake gently when the before layer is done and spread the cream cheese batter on it. Bake for 9 mins or until nicely browned.

Repeat spreading and baking the oreo and cream cheese layers until the batter are completely used. This recipe can bake 12-14 layers in total but I have to manage to bake 12 layers because I had to rush off to do something... Opsie!

For the last layer (the Oreo layer), bake it for 6-7 mins on the top rack of the oven (with grill mode) or until slightly firm. Move the cake to the middle rack and switch the oven to 180°C with top and bottom heat and bake for another 2-3 mins or until the top layer is nicely browned.

Remove cake from the oven. Set aside for 10 mins to cool slightly. Transfer the cake to a wire rack and allow it to cool completely. Cake can be crumbly when it is freshly baked. For a moister texture, place the cake in airtight container and allow it to rest for a day at room temperature.

To serve, trim off the sides and cut it into slices.

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