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Learn how to make this popular Indonesian cake the easy way and in a fraction of the time.
What is lapis legit gulung prunes?
Lapis means “layer”, legit means “rich”, and gulung means “to roll” in Indonesian language. So, it is basically a rich layered roll cake. Lapis legit gulung prunes is a modern twist to the traditional Indonesian thousand-layer cake/lapis legit. The rich, buttery, moist, and dense cake is rolled up to create the “faux” thousand-layer effects, which save lots of time in the making. Traditional lapis legit can have about 20 layers, which are baked one layer at a time. So it can be really time-consuming.
Why you’ll like this recipe
1. Economical
This is an economical version, meaning it doesn’t use 30 egg yolks LOL! I’ve seen 45 egg yolks too! (holly cow!). Anyway, this is a small roll and we settle with just 10 yolks but I can assure you this is still a really good lapis legit gulung
2. Not time-consuming
If you have made the traditional lapis legit before, you will know that it’s very time-consuming to bake the cake layer by layer. because this cake is being rolled up like a Swiss roll, the rolled layers give it a faux thousand-layer effect (though it’s really not thousand layers)
How to make lapis legit gulung prunes
1. Get the ingredients ready. Make sure the butter is soft but not melting and the egg yolks are at room temperature. Combine the cake flour, milk powder, spekoek spices (if using) in a bowl and set aside.
2. Preheat oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven. I use half-sheet pan, which measures 13 x 18 inches (inner size is about 17 x 12 inches). You can also use two quarter-sheet pans 9 x 13. Brush them with some oil and line the pan with parchment paper on the bottom and the sides
2. Put the softened butter and condensed milk in a mixing bowl fitted with a flat beater. Beat on high speed (speed 8 on KA) until pale and creamy, about 3-4 minutes. If you only have one mixing bowl, transfer the butter out into a bowl. Wash the mixing bowl clean and get ready to beat the eggs and sugar
3. Place room-temperature eggs and sugar in a mixing bowl. Change to a whisk attachment. Start with a medium speed and then continue to go up to high speed and continue to whip the egg and sugar and they are thick, pale, and creamy, about 8 minutes, depending on your mixer too. 
4. If you draw a figure 8 using the whisk, it won’t disappear immediately. This is what we call a ribbon stage
5. Add the butter mixture into the yolk batter in 3 batches, mixing on the lowest speed. 
6. Sift in the flour mixture and use a spatula to fold to combine. Don’t overdo it. The batter is thick
7. Spread the batter on the pan evenly using an offset spatula. 
8. Lay the flattened prune pieces on top of the batter
9. Bake on the middle rack for 5 minutes. If you use two pans, you can bake side by side if the oven fits. Otherwise you may need to bake one tray at a time. If your oven can control upper and lower heat, turn on the upper heat only and bake for another 3 minutes or until they are golden brown and the surface is dry to touch. If you oven is like mine, without control of upper or lower heat, turn on the broiler on low and broil for 1-2 minutes or until the surface is golden brown. Do not walk away during this time as the cake can be easily burnt
10. Remove from the oven. Peel off the parchment paper off the edges. 
11. Place a piece of parchment paper on top and flip the cake over. 
12. Spread a thin layer of condensed milk on the surface 
13. Start rolling from the short side while the cake is still warm. Tighten the roll by tucking the parchment paper on top with a bench scraper while pulling the parchment paper at the bottom at the same time. Keep it rolled up to set the shape.
14. Once the cake has cooled down completely, wrap in a plastic wrap and I highly recommend not serving it right away. The cake feels dry right after it bakes. The flavor and the fat have not had a chance to be fully distributed yet. 
How to serve
After 24 hours, the cake tastes better and better as time goes. It tastes moist, rich, and dense in a good way after that. As this is a very rich cake, a small serving is all you need without overdoing it IMHO.
Did you make this lapis legit gulung prunes recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Lapis Legit Gulung Prunes
Ingredients
- 140 g unsalted butter
- 15 g condensed milk
- 180 g egg yolks 10 egg yolks from large egg
- 80 g sugar
- 25 g cake flour
- 10 g milk powder
- 10 g cornstarch
- ½ tsp spekoek spices optional
Topping:
- 10 pieces prunes flattened
Instructions
Prepare the pan:
- Preheat oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
- I use half-sheet pan, which measures 13 x 18 inches (inner size is about 17 x 12 inches). You can also use two quarter-sheet pans 9 x 13. Brush them with some oil and line the pan with parchment paper on the bottom
Prepare the cake batter:
- Combine the cake flour, milk powder, spekoek spices (if using) in a bowl and set aside
- Put the softened butter and condensed milk in a mixing bowl fitted with a flat beater. Beat on high speed (speed 8 on KA) until pale and creamy, about 3-4 minutes. If you only have one mixing bowl, transfer the butter out into a bowl. Wash the mixing bowl clean and get ready to beat the eggs and sugar
- Place room-temperature eggs and sugar in a mixing bowl. Change to a whisk attachment. Start with a medium speed and then continue to go up to high speed and continue to whip the egg and sugar and they are thick, pale, and creamy, about 8 minutes, depending on your mixer too. If you draw a figure 8 using the whisk, it won't disappear immediately. This is what we call a ribbon stage
- Add the butter mixture into the yolk batter in 3 batches, mixing on the lowest speed. Sift in the flour mixture and whisk on low speed until just combined. Don't overdo it. The batter is thick
- Spread the batter on the pan evenly using an offset spatula. Lay the flatten prune pieces on top of the batter
Baking:
- Bake on the middle rack for 5 minutes. If you use two pans, you can bake side by side if the oven fits. Otherwise you may need to bake one tray at a time. If your oven can control upper and lower heat, turn on the upper heat only and bake for another 3 minutes or until they are golden brown and the surface is dry to touch
- If you oven is like mine, without control of upper or lower heat, turn on the broiler on low and broil for 1-2 minutes or until the surface is golden brown. Do not walk away during this time as the cake can be easily burnt
Assembling (if baking in one large pan):
- Remove from the oven. Place a piece of parchment paper on top and flip the cake over. Spread a thin layer of condensed milk on the surface and start rolling from the short side while the cake is still warm. Tighten the roll by tucking the parchment paper on top with a bench scraper while pulling the parchment paper at the bottom at the same time. Keep it rolled up to set the shape.
Assembling (if baking in two pans):
- Remove from the oven. Place a piece of parchment paper on top and flip the cake over. Repeat with the other cake
- Connect the end of the two cakes together on the short side so they are longer now. Spread a thin layer of condensed milk on the surface and start rolling from the short side while the cake is still warm. Tighten the roll by tucking the parchment paper on top with a bench scraper while pulling the parchment paper at the bottom at the same time. Keep it rolled up to set the shape.
Age the cake for 24 hours:
- I highly recommend not serving it right away. The cake feels dry right after it bakes. The flavor and the fat have not had a chance to be fully distributed yet. The cake tastes better and better as time goes. It tastes moist, rich, and dense in a good way after that
