Kue Lapis Legit Gulung Udang (Spiced Shrimp Rolled Layer Cake)

Instructions

1. 1

   Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang.

2. 2

   In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.

   ~5 min
3. 3

   Gradually add the egg yolks one at a time, beating well after each addition.

   ~5 min
4. 4

   Stir in the sweetened condensed milk until well combined.

   ~2 min
5. 5

   In a separate small bowl, whisk together the all-purpose flour, cardamom, cinnamon, nutmeg, and salt.

   ~2 min
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

   ~3 min
7. 7

   Pour half of the batter into the prepared baking pan and spread evenly.

   ~1 min
8. 8

   Bake the first layer for 8-10 minutes, or until lightly golden and set.

   ~10 min
9. 9

   While the first layer bakes, prepare the shrimp filling. In a frying pan, sauté the finely chopped shallots and minced garlic in a little oil until fragrant.

   ~5 min
10. 10

    Add the chopped shrimp to the pan and cook until pink and cooked through. Stir in the chili paste, fish sauce, and lime juice. Cook for another 2-3 minutes until the flavors meld.

    ~5 min
11. 11

    Stir in the chopped cilantro. Remove from heat and set aside.

    ~1 min
12. 12

    Once the first layer is baked, carefully spread half of the shrimp filling evenly over the hot cake.

    ~2 min
13. 13

    Pour the remaining batter over the shrimp filling and spread evenly.

    ~2 min
14. 14

    Bake for another 15-20 minutes, or until the second layer is golden brown and a toothpick inserted into the center comes out clean.

    ~20 min
15. 15

    Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Remove the parchment paper.

    ~10 min
16. 16

    While the cake is still slightly warm but not hot, gently spread the remaining shrimp filling evenly over the top.

    ~2 min
17. 17

    Starting from one edge, carefully roll the cake up tightly, like a Swiss roll. Use the parchment paper to help guide the roll.

    ~3 min
18. 18

    Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. This will help it hold its shape.

    ~60 min
19. 19

    Once chilled, unwrap the cake and slice into 2-3 cm (1 inch) thick pieces for serving.

    ~2 min