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In English people often call the cake Thousand Layer cake. A special blend of spekkoek spices is used in this cake. The cake was developed during colonial times in the Dutch East Indies.
(It must be dark brown to achieve layers). Repeat process, one layer at a time, with remaining batter. (Batter will start to melt; just ensure it is spread evenly using the back of a spoon.) Makes 12 layers. Cool completely before cutting into 5 cm x 4 cm pieces.
Bake the second layer under the grill and spread 2-3 tablespoons of the batter onto the brown layer. Start at the top rack of your oven and as you add more layers move the rack down.
Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour. Divide batter between two bowls. Add combined spices to one bowl; stir well. Line the bottom of a buttered 9″ round cake pan (or springform pan) with wax paper and butter the wax paper.
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