Sarawak Layered cakes or locally known as ‘Kek Lapis Sarawak’ is a cake made layered by layered with passion and skills peculiar to Sarawak, part of Malaysia. They are traditional handcraft inherited by the Malay people of Sarawak (Sarawakian). It is now regarded as signature pastry product of the State and even the country. Even though layered cakes was originated from Indonesia, the recipe and t
he design was modified by the Sarawakian to produce their own unique Sarawak layered cakes. The cake was carefully baked layered by layered over a minimum or 8 hours and a maximum of 4 days according to the different types of cakes. The well-kept traditional recipes were made using only Halal ingredients with no preservatives added, to completely maintain the cake’s original taste. Since the cakes was baked thoroughly, it can last for 3 days in room temperature, 2 months in the refrigerator and 6 months in the freezer. Serve during special occasions like Hari Raya Aidil Fitri or during weddings and baked for household delicacies in the old days, the cake has spread its popularity not only among Malaysians in other parts of the country but also the world, especially among the Middle Eastern cake connoisseurs. Started as a simple multi-layered cake, it now came in many features and sizes with unique pattern and motif or shape blended in an array of attractive colours. It is the delicate handiwork when baking it makes the Sarawak Layered Cakes unique and popular not just for its salivating taste but also its artful and aesthetically value.
