In the past I have made this cake as a treat, for my ex-partner and his father …as they are of Dutch origin they grew up with this cake, and as a child he enjoyed savouring this multi layered spice cake by peeling off a layer at a time and savouring each thin spiced section of the cake.
It’s a lovely cake and keeps very well, it’s best to only serve a very small slice as it is quite rich.
Thousand-Layer Spice Cake
Spekkoek Lapis Legit
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground star anise
3oog unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
12 large eggs, separated
1 1/4 cups flour
2 tablespoons icing sugar
Preheat the grill. Butter the bottom and sides of a 9-inch round cake pan or spring-form pan. Line with parchment paper and butter the paper. Set aside.
In a small bowl, combine the nutmeg, cinnamon, cloves, mace, cardamom, ginger and anise. Set aside.
In the bowl of an electric mixer, cream the butter, 1/2 cup of the sugar, vanilla, and salt. Add the egg yolks and beat until smooth.
Remove the bowl from the mixer and fold the flour into the batter with a rubber spatula.
In a clean bowl, using clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until stiff.
Fold into egg yolk mixture, being careful not to overmix. Add combined spices and stir well.
Pour about 1/2 cup of the spiced batter into the prepared pan, spreading to form a thin layer. Place the pan under the preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Repeat layering spiced batter in the pan and cooking until all the batter is used. Note that the cake typically has between 12-15 layers)
Let the cake cool on a wire rack then turn out from the pan. Place on a cake plate and sprinkle with icing sugar.
Thinly slice and serve warm or at room temperature.