Chocolate Cheese Lapis Legit Rolled Cake

I made lapis roll before, at that time I just did the original kind. You may view it HERE
This time I did it a little differently, a twist I made from this well known Indonesian kue lapis (we Indonesians call it "lapis legit")

These ugly looking rolled cake slices  can't be judged by their look
The chocolate taste and the crunch from the grated cheese are so perfectly blended together
It has a really soft, moist and really rich texture, just like how normally kue lapis is
As you know, kue lapis is notorious for the amount of egg yolks used, just like the lapis surabaya cake I made the other day


Recipe is from Rima's site
She made pandan and prune version while I did chocolate and cheese :)

What you need:

150g cold good quality butter
1 tbsp sweet condensed milk
12 egg yolks
100g caster sugar
10g hongkong flour
1 tbsp milk powder
1/2 tbsp spekoek powder (I used cocoa powder)
1 tsp pandan paste (I used 2 tsp chocolate paste)
enough finely grated cheddar cheese
enough chocolate rice

Method:

1. Preheat oven to 170degC
2. Grease a 20cm square pan and line with baking paper
3. Beat butter til smooth and white, add in condensed milk and beat well. Set aside
4. In another bowl, beat egg yolks and sugar til white and fluffy
5. In low speed, add in sieved hongkong flour and milk powder, also cocoa powder
6. Lastly, add in chocolate paste
7. Fold in butter mixture into the egg mixture
8. Divide batter into 5 parts
9. Pour the first batter and bake for 7 mins using top and bottom heat
10. Take out from oven, change the oven heat to top heat only
11. Sprinkle chocolate rice and grated cheese
12. Pour the second batter and bake (top heat only) til browned (around 3-5 minutes depending on the oven)
13. Do the same for the remaining layers
14. Before baking the last layer, switch back the oven to top and bottom heat
15. Sprinkle only cheese on top of the last layer and bake top and bottom heat for 7 minutes or til cooked
16. Take out from the oven and let cool in the pan for 5 minutes
17. Take out the cake from the pan (with the baking paper) and transfer to another baking paper
18. Let cool slightly and spread a thin layer of butter, and then roll like how you do when rolling a swissroll
19. Keep it tightly wrapped in the baking paper for around 30 minutes before cutting it

Another delicious alternative to make this cake for Chinese New Year, especially for those don't really fancy spekoek taste

I'm submitting this post to:

* Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations
* Chinese New year Delights 2013 hosted by Sonia aka Nasi Lemak Lover