Layered Cake
History of Layered CakeThe common Layer Cake, or also known as 'Kek Lapis', is a form of layered cake made famous by the locals in Sarawak and Malaysia who serve it on special occasions such as festivals and events.Sarawakian layered cakes were first introduced to the people of Sarawak officially by the Indonesians around the year 1988. Back then, there were also many varieties to the Kek Lapis made by the Indonesians.
Characteristics
As many countries advanced as the years go by, so too have the Sarawakian modern layered cake. Now, the modern layered cake can be divided into 2 categories. The first category being a normal cake with ordinary layers and the second category a cake with special colors, motifs, or shapes. The main ingredient of a normal layered cake consists of butter(or vegetable oil), milk, eggs, and either a strong arm or the help of an electric mixer to help prepare it. After being cooked, the end result is a cake with a rigid, firm texture along with layers that are glued together with either jam or a similar sticky substance.
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