Hi all! This is probably the easiest kek lapis (layer cake) there is to make! I first tasted this about two years ago during Eidul Fitri ziarah (visit) to my MIL's bestie's house in Batu Pahat. Auntie Milah's DIL is from Kuching, Sarawak...the land of kek lapis....the cake is rich and creamy, something like tiramisu, but without the espresso taste....Ita came to join our dinner when we were in Ayer Baloi recently....and moi without segan silu asked her for this recipe.....hubby loved it, and all the kids couldn't stop digging in into this wonderful dessert! So...here goes......
1 packet Marie biscuit
1 packet Chocolate Marie biscuit
300ml whipping cream, I used the one that is at least 30% fat content
250g Philadelphia Cheese, at room temperature
250g condensed milk....or you can add to your liking
shreaded Kraft Cheddar Cheese
Preferably a loose bottom cake tin....I didn't have one in Ayer Baloi, so I used a 7 inch square cake tin
1. Whisk cheese, until creamy, add whipping cream and condensed milk, continue to whisk until well incorporated and creamy.
2.Pour a cup of cream and cheese mix, even out at the bottom of cake tin.
3.Arrange Marie Biscuit, and cover those parts entirely by breaking the biscuits.
4.Next pour cream and cheese mix.
5.Arrange Chocolate Marie Biscuit, and cover parts not covered entirely by breaking the biscuits...
6. do that and so on and so forth, but make sure that the last party is the cheese cream mix, and before you chill the cake, shread some Kraft Cheddar Cheese on top of the cake.
and have it for breakfast like I did ...muahahaha......and ENJOY, ENJOY, ENJOY!