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Hui Cheng’s 30-yolk Kueh Lapis

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Ingredients
  

  • 300 g butter
  • 30 egg yolk
  • 250 g sugar divide into 1/2 and I used 220g only
  • 3 tbsp condensed milk
  • 2 tbsp rum
  • I tsp vanilla paste
  • 50 g superfine flour cake flour

Instructions
 

  • beat butter with 1/2 (125g) sugar until fluffy
  • in a separate bowl beat egg yolk ( 1 st a time )with 1/2 (125g) sugar , condensed milk until thick and fluffy
  • fold in flour, rum,vanilla paste mix till well combined.
  • Fold egg yolk mixture and( 1) butter mixture togather mix till well combined.
  • grease and line an 8 inches square tin . Scoop 120 g of cake mixture for 1st layer level it and bake in preheated oven at 180c on upper shelf for 5-7 minutes.
  • Bring out cake tin layering using 100g of cake mixture from 2nd layer till cake mixture used up .
  • place a piece of parchment paper on top of baked surface. Use a metal flattener to press all around surface , expelling all air bubbles trapped. Otherwise the cake arches and surface will look pimply.
  • Tips: check the first few layers to determine the exact time needed as each oven is different. Best Keep overnight before served. Happy baking!