Japonaise cake Recipe
- Beryl Post
- Jul 29, 2015
- 2 min read
This is a popular cake in Japan at Christmas Time, because it is delicious.
INGREDIENTS:
4 egg whites
215g (1 cup) caster sugar
100g (1 cup) almond meal
160ml (2/3 cup) water
200g (1 cup, firmly packed) brown sugar
2 tbs milk
2 tsp instant coffee
250g unsalted butter, at room temperature
95g (1 cup) flaked almonds
Icing sugar mixture, to dust
Fresh raspberries, to serve
DIRECTIONS:
*Preheat oven to 120°C.
*Line 6 baking trays with non-stick baking paper.
*Draw an 18cm-diameter disc on each piece of non-stick baking paper.
*Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form.
*Gradually add half the caster sugar and continue beating for 2-3 minutes or until sugar dissolves.
*Fold in half the almond meal until just combined.
*Spoon the meringue mixture among 3 prepared discs and use the back of the spoon to smooth the surfaces.
*Bake in oven, swapping trays halfway through cooking, for 1 hour or until dry and crisp.
*Turn oven off.
*Leave meringues in the oven to cool to room temperature.
*Repeat with the remaining egg white, caster sugar and almond meal to make 3 more meringue discs.
*Meanwhile, combine the water, brown sugar, milk and coffee in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves.
*Set aside to cool to room temperature.
*Use an electric beater to beat butter in a medium bowl until very pale.
*With the motor running, gradually pour in the coffee mixture in a thin steady stream and beat until well combined.
*Cook flaked almonds in a frying pan over medium heat for 1-2 minutes or until toasted. .
*Set aside to cool.
*Reserve one-quarter of butter mixture.
*Place 1 meringue disc on a cake stand or serving plate.
*Spread with one-fifth of the remaining butter mixture.
*Continue layering with the remaining meringue discs and butter mixture, finishing with a meringue disc.
*Spread reserved butter mixture around the side of the meringue stack. *Arrange the flaked almonds on the side of the cake.
*Dust with icing sugar and top with raspberries to serve.
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