Japonaise Cakes

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • 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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