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The Sarawak layer cake, (Malay: kek lapis Sarawak or kek lapis; Jawi: كيك لاڤيس سراوق [1]) is a delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. It is often served on special occasions, such as cultural and religious celebrations, including marriages and birthdays.
Ancient history and myth points to the Gunung Ledang mountain being the site of rich gold deposits, luring traders from as far as the Rich. In the 14th century, the Chinese seafarers plying the Straits of Melaka called it 'Kim Sua' meaning the 'Golden Mountain'.
Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
The cake's cross-section reveals its kaleidoscopic beauty, showcasing the skill and attention to detail in its creation. Kek Lapis Sarawak is a protected geographical indication of Sarawak since 2010, ensuring its authenticity and quality. Kek Lapis Sarawak can be found easily at Sibu Central Market. [291]
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia [5] and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Spekkoek (Dutch: ⓘ; Indonesian: kue lapis legit or spekuk) is a type of Indonesian layer cake.It was developed during colonial times in the Dutch East Indies.The firm-textured cake is an Indo (Dutch-Indonesian) version of the multi-layered rice cakes that are usually seen in Southeast Asian desserts but using some Dutch ingredients like flour and butter.
For a Dobos torte, all cake layers are baked separately.. Whereas in modern layer cakes, layers are generally baked to a height of around 2 inches (5.1 cm) and split horizontally, another method of preparing cake layers is used for cakes like Dobos torte and Prinzregententorte: The cake batter is baked in seven or eight separate thin layers, [2] about a half-inch thick each in the finished stack.
(Kek Lapis Sarawak) Result Alice Lemon, Blueberry & Almond Hot Cross Buns: 6th: Chocolate, Orange and Salted Caramel Kaleidoscope Sarawak Style Layered Cake: Safe David Kozunak Plaits: 2nd: Sarawak Style Layer Cake Sculpture: Safe Henry Chocolate Kardemummabullar: 3rd: Elegant Present Box: Star Baker Michael Figgy Pudding Hot Cross Buns: 5th