Friday, July 6, 2012

Moscovisch Cake (6 layers cake)

I don't know what is Moscovisch.  It is in Dutch.  I got this recipe more than 15 years ago.  I can't really recall where and how I got this recipe.  That is not important.

As you read through the recipe, you will find it is actually very similar to the Indonesia Layer Cake (Kuih Lapis).  I believe it was because Indonesia was once colonized by the Dutch.  So it could be due to the influence by the Netherlands( Dutch), or vice versa.

This cake is really awesome, it is fragrant, and the strong taste of butter lingers even after some time after eating.




5 egg whites
1 tsp baking powder
10 egg yolks
250g salted butter
100g plain flour (shifted)
200g castor sugar
70g raisins or black currants (sliced and dusted with flour)
50g roasted almonds (sliced thinly)
¼ tsp vanilla essence


1)      Beat butter and vanilla until light and fluffy.  Leave aside.

2)      Beat egg whites and baking powder for 5 minutes before adding in sugar.  Continue
beating for another 5 minutes, and then add in egg yolks.

3)      Add in butter, fold in flour and mix well.

4)      Divide batter into 6 equal portions. Bake in preheated oven at 180 degree C for 10 -11 minutes per layer.

5)      After baking the first layer, sprinkle with raisins and almonds, and pour the batter on top, level with a rubber spatula> Put in the oven and bake at top heat at 180 C ( or grill, no bottom heat ) for 10-11 minutes.  Repeat the process until 5th layer.

6)      For the 6th layer bake for 10-11 minutes until cooked. (Use top heat and bottom heat).

Note: For a higher cake, use 7 x 7” square baking pan. 


  1. Hi Veronica, your layer cake look delicious. Love the layering,look so nice.

    Only use 10 egg yolks for this cake, I'll bookmark this recipe. Most recipes I come across all use up to 25 to 30 yolks. *rolling eyes* LOL

    Have a nice day, regards.

    1. Your Moscovisch cake looks so moist and delicious. Thanks for sharing.