那天在巴厘岛看到Bumbu Kuih Lapis香料就买了一罐回来，后来不久就看到莎莎的印尼千层蛋糕的贴子，机会来了，那罐香料终于可以开张了。其实那个香料这里因该也有看到，只是都没有买，去到印尼买好像比较香也比较正的感觉。。（自欺欺人呵呵！）
这个十四粒蛋的蛋糕，久久做一次就好了。每吃一块心里就负担重一些。快点切一半分给朋友。不然，走过来吊一片走过去吃一块，很容易的一下子十四粒蛋就吞下肚子了！
材料：
(A)
200克牛油, 150克奶油芝士，100克细纱糖，5大匙炼奶， 14个蛋黄
(B)
120克细纱糖，7个蛋白，1/4小匙塔塔粉
(C)
180克香港粉，1茶匙发粉, Bumbu Kue Lapis (Spekkoek)
(D)
蔓越莓
做法：
1. 牛油，糖，奶油芝士，炼奶和香草精打至变奶白色（约10分钟）。
2. 分次加入蛋黄，拌打至均匀。搁置备用。
3. 在另一干净盆中把蛋白，糖和塔塔粉以高速拌打至发或硬性发泡，大约5-7分钟。
4. 把粉料过筛，拌入（2）。
5. 再把（4）拌入打发的蛋白霜内，拌均。
6. 把面糊分成两份（一份约800克面糊,另一份350克），大份的持原味。
7. 小份的加入粉红色素，拌匀。
8. 烤炉预热，7寸方盘刷上牛油，放70g的原味面糊，上火180度，烤大约7分钟。
9. 然后拿出，稍微用压板轻轻压蛋糕的表面，这样继续做到第四层，洒上蔓越莓，然后继续用原味烘烤至6层，第7层开始做粉红面糊。
10. 做完5层粉红面糊后，再继续做回原味面糊，直到烤完为止。
11. 最后一层用上火烘5分钟然后上下火烤10分钟至上色。 出炉后放凉后切片。
* 每隔两层涂上一层融化牛油。（也可以每层涂上防止蛋糕干燥）
Ingredients:
(A)
200g butter， 150g cream
cheese, 100g fine sugar, 5tbsp condensed milk, 14 egg yolks
(B)
120g fine
sugar, 7 egg whites, 1/4tsp tartar powder
(C)
180g hong
kong flour, 1tsp baking powder, ¼ tsp Bumbu Kue Lapis (Spekkoek)
(D)
Dried
cranberries
Method:
1) cream
butter, cream cheese，condensed milk, sugar until creamy, light and fluffy (around 10mins).
2) Add in egg
yolk one at a time, beating until well blended. Leave aside.
3) In a clean
mixing bowl, beat egg whites, tartar and fine sugar until light
and stiff peak (about 5-7mins).
4) Sieve
flour and baking powder and fold into (2) butter mixture. Fold in
gently till combined.
5) Add (4)
into (3). Continue mixing until well combined.
Divide batter
into 2 portions.(1 portion is about 800g and the other portion is 350g)
6) 1st
portion remain original flavor and the 2nd portion mixed with pink food
colouring.
7) Grease and
line with a 7" cake tin and spread in 70g original batter evenly. Using
grill function180C, bake the first layer until light brown (around 7mins).
Press lightly with cake press to break any air bubbles and to get an even
layer.
8) Spread 2nd
layer with the same batter. Continue doing with the original batter and spread
with some cranberries on the forth layer and continue to grill until you get 6
layers original flavour.
9)Then change
to cocoa batter. Using the same method continue baking for another 6 layers.
10) Follow by
making 5 layers of pink batter then continue with 2 layers of original batter.
Spread with cranberries and continue to grill until using all the batter.
11) Grill the last
layer for 5 mins then using top and bottom heat and bake the cake at 180C
for further 10 minutes.
* Spread a thin layer of melted butter every second layer
(or every layer to prevent te cake from drying out after long baking process)
