Cranberry Legit Roll / Legit Gulung Kranberi

Lapis Legit originates from Indonesia (also known as Spek koek). It takes many layers of baked batter to make one cake. This recipe is a simplified version of Lapis Legit. It is made into a roll instead of a piece of cake. Nevertheless, it tastes the same. 

I did a Lapis Legit years ago (can view here). It was enough to put me off any recipes with "legit" in it. The process was time-consuming and labour intensive. In order to get those beautiful layers, you have to manually bake each layer. Mind you, a good lapis legit will have about 20 layers. So can you imagine how tedious it is?

Coming back to now, I have mustered enough courage to give it another go. This time, I am making legit gulung which basically means a lapis legit roll. I considered this to be a very helpful alternative for lapis legit lovers out there. It tastes pretty much the same minus the extra work. You basically have to do only a few layers and then make it into a roll to make up for other layers. 

This experience was far easier than I thought. While others did five to six layers, I am contented with just three layers. It turned out beautifully! I am so making this again after I have burned off all the calories from this one!

The cranberry is my own add-on as I always love a touch of tanginess to cut off the monotonous sweetness. If you are not into cranberries, you can always omit it, or replace with prunes which is a more popular option. 

Cranberry Legit roll / Legit Gulung Kranberi

Ingredients

A 

180g salted butter, room temperature

20g condense milk

Beat in high speed until fluffy and creamy (abt 8 mins)

B 

10 egg yolks + 2 eggs (room temperature)

70g icing sugar

Beat together in high speed until really thick and creamy. 

1/2 tsp vanilla essence

1/4 tsp mixed spice (optional)

30g plain flour 

1 tbsp condense milk/jam

50g dried cranberries, chopped

Cooking Instructions 

1. Preheat oven to 200C. Make sure you are using the top heating element only. Line a 9" x 11" baking tray with parchment paper.

2. Add in vanilla and spice into ingredient B and beat until combined.

3. Add 1/3 of ingredient B into A and mix thoroughly. Repeat for all 3 instalments. 

4. Divide batter into 3 portions or weight approximately 200g of batter. Spread evenly on baking tray and bake for 4 to 6 minutes until the top layer darkens (but not burnt). 

5. Remove tin from oven. Press lightly to flatten the cake. Spread second layer and bake. For last layer, sprinkle cranberries evenly throughout the layer. Remove once done. (Note: batter will melt a bit when it is in contact with warm baked layer). 

6. Turn baking tray onto a piece of parchment paper and remove tray. Spread a thin layer of condense milk on the surface. While still warm, start rolling the cake. Tighten the cake so that there is no room in between. Put in fridge to set for 3 hours.