Indonesian layered cake Kek lapis

Ingredients:

Group A:

• Butter – 450 grams
• Condensed milk – 1.5 tablespoons
• Powdered sugar (sifted) – 270 grams

Group B:

• Egg yolks - 15 pieces
• Vanillin - 1/4 teaspoon
• Cognac - 1 tablespoon

Group C:

• Wheat flour – 135 grams
• Spice mix (cinnamon, cloves, allspice, nutmeg) - 2 and 1/4 teaspoons

Group D:

• Egg whites - 5 pieces
  
  Melted butter for layering - 40-50 grams

Preparation:

1. Preheat oven to 200 degrees C (top and bottom heat).
2. Using a hand mixer, beat ingredients B until thick and creamy.
3. Beat ingredients A until fluffy, add beaten ingredients B and mix well.
4. Slowly add ingredients C.
5. Using a whisk, beat ingredients D until peaks form, then transfer to the mixture prepared in step 4.
6. Grease a square baking pan (approximately 20 x 20 cm) with butter. Heat it in a preheated oven at 220°C (425°F) for about 3 minutes.
7. Weigh out 130 grams of dough and spread it evenly into the pan. Bake until golden brown.
8. Remove the Lapis cake from the oven and switch the oven to grill mode (top only).
9. Prick the dough in several places, press lightly, and grease the surface and edges with melted butter.
10. Weigh out 100 grams of dough and spread it evenly over the cake. Bake again until golden brown. Repeat steps 9 and 10 until the last layer (5 minutes for each layer).
11. Preheat the oven to 180°C (350°F) (top and bottom heat) and bake the final layer of Lapis cake for 10-15 minutes. Time may vary depending on your oven's power.
12. Remove the cake from the oven and let it cool.