Esqusive Cooking
Spekuk

History of the Spekuk

When we talk about spekuk, you probably immediately think of the cake that consists of 2 layers of colours. But once it was a pancake that was fried in pork fat (spek). The history of the Indonesian spekuk goes back to the colonial past, when Portugal introduced their layer cake in the Molucca's and in Malacca. But it can also come from a dish from Malaysia.

Layer cake

The appearance of the gingerbread is characteristic, and of course the taste. The colour is determined by the sugar used in the recipe. Nowadays, the original recipe is often deviated from, but there is only one recipe that is authentic and you will find it here. Making spekuk takes time and accuracy. But if it's successful, then it's the best taste sensation you experience, definitely the reward of your effort. Cut the spekuk into thin strips, or serve it with a scoop of vanilla ice cream. A powerful dessert, but very tasty.

Preparation:

Stir the butter with the milk until creamy, and in another bowl beat the yolks with the caster sugar and the vanilla sugar. Beat all this into a foamy mass, which is a bit whitish Carefully stir this mass into the butter beat the egg whites until stiff (like snow) and gently mix them into the butter mixture Now carefully stir in the sifted flour and split the batter in half one half is left white the spices are added to the other half for the brown layer butter the springform pan and start with a brown layer first when it is cooked, brush the layer with some melted butter then you put the white layer on top and brush again with butter when the layer is cooked

UNDER NO CONDITIONS SHOULD THE SPRINGFORM PAN BE TAKE OUT OF THE OVEN.

Spekuk


   INGREDIENTS
  • 20 Eggs
  • 300 g Of white caster sugar
  • 4 tsp Anise powder
  • 500 g Of butter
  • 8 tsp Of cinnamon
  • 125 g Of flour
  • 5 tsp Of clove powder
  • 3 tbsp Condensed milk (sweetened)
  • 5 tsp Nutmeg
  • 3 Sachets of vanilla sugar
  • 2 tsp Cardamom
  • tsp Of salt


  
   -
   Indonesia
  :  60 min
  : 30 min