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6 egg whites
150 g - sugar
250 g - ground almonds
100 g - powdered sugar
25 g - corn flour
1/2 cup - milk
For coffee butter cream:
200 g - fine sugar
1 tbsp - instant coffee (Nescafe/Bru)
6 egg yolks, beaten lightly
200 g - butter
How to Make Japonaise Cakes
Mix the powered sugar, ground almonds and corn flour together in a bowl.
Beat the egg whites, add a pinch of salt.
Then, add 150 grams sugar and continue beating till they form soft peaks.
Gradually fold in the almond mixture to get a fairly thick, meringue-like batter.
Grease and flour 3 baking trays.
Draw circles measuring 2 inches in diameter, leaving some space between each circle.
Using a tablespoon, spread the batter in each circle so as to make about 20 small pancakes on the baking trays.
Bake each tray for 25 minutes or until the meringue discs are crisp and pale golden in colour.
Allow them to cool completely.
To make the coffee butter cream, beat the egg yolks, butter, instant coffee and sugar together till creamy.
Leave in the refrigerator to cool until it reaches spreading consistency.
To assemble the japonaise cakes, spread about 1 tbsp coffee butter cream on 10 of the meringue discs, then cover with the remaining discs.
Dust well with powered sugar and almond flakes on each.
Keep in the fridge for 10-15 minutes before serving.
Recipe Courtesy: Anglo-Indian Recipes.
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