Ingredient and Portion
Japanese Cake 日式小脆餅
Submit Recipe
Pastry Base:
5 egg whites
1 cup sugar
4 ozs almond(finely ground)
1/4 cup flour
Decoration on Top of Sponge:
Some chocolate (sliced and finely chopped)
Filling:
1 pack light jelly powder
2 tablespoons cold water
2 tablespoons boiling water
2 cup fresh cream
2 tablespoons sugar
1/4 teaspoon vanilla essence
Some cherries
5 egg whites
1 cup sugar
4 ozs almond(finely ground)
1/4 cup flour
Decoration on Top of Sponge:
Some chocolate (sliced and finely chopped)
Filling:
1 pack light jelly powder
2 tablespoons cold water
2 tablespoons boiling water
2 cup fresh cream
2 tablespoons sugar
1/4 teaspoon vanilla essence
Some cherries
Method
Pastry Base:
1. Blend egg whites until stiff. Add 1/3 cup sugar slowly and blend continuously until stiff.
2. Mix the remaining 2/3 cup sugar with almond and flour. Blend with egg whites mixture.
3. Grease baking pan and dust with flour. Pour mixture in 2/3 cm round icing tube and squirt 2" diameter round pieces. Preheat oven to 150 degree Fahrenheit and bake for 1 hour or bake until done. Remove and let cool.
Filling:
1. Soak light jerry powder in 2 tablespoons cold water. Wait for 10 minutes. Add 2 tablespoons boiling water to melt the mixture.
2. Blend fresh cream and sugar until stiff. Add vanilla essence. Add half freash cream mixture and cherries to light jerry solution. Retain remaining half fresh cream mixture for use of top and side of the cake.
3. Use one piece of round pastry as the bottom of the cake. Spread a layer of cherry cream and cover with another piece of round pastry. Spread cream on side and top of the cake. Place chocolate on side and sprinkle finely chooped chocolate on top.
1. Blend egg whites until stiff. Add 1/3 cup sugar slowly and blend continuously until stiff.
2. Mix the remaining 2/3 cup sugar with almond and flour. Blend with egg whites mixture.
3. Grease baking pan and dust with flour. Pour mixture in 2/3 cm round icing tube and squirt 2" diameter round pieces. Preheat oven to 150 degree Fahrenheit and bake for 1 hour or bake until done. Remove and let cool.
Filling:
1. Soak light jerry powder in 2 tablespoons cold water. Wait for 10 minutes. Add 2 tablespoons boiling water to melt the mixture.
2. Blend fresh cream and sugar until stiff. Add vanilla essence. Add half freash cream mixture and cherries to light jerry solution. Retain remaining half fresh cream mixture for use of top and side of the cake.
3. Use one piece of round pastry as the bottom of the cake. Spread a layer of cherry cream and cover with another piece of round pastry. Spread cream on side and top of the cake. Place chocolate on side and sprinkle finely chooped chocolate on top.
Recommend
Top