Japanese Cakes Recipe
This recipe of Jap Cakes was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. Jap Cakes as a Dessert never fails to impress. Now won't you thank me for sharing this Jap Cakes recipe.
Ingredients
3 egg whites
225 g/8 oz caster sugar
225 g/8 oz ground almonds
A few drops of almond essence
175 g/6 oz apricot jam
1/2 quantity Glace Icing
Pink food colouring
Directions
Line a shallow 23 cm/9 in square cake tin with non stick baking parchment.
Whisk the egg whites until stiff but not dry.
Whisk in half the sugar, then fold in the remainder, together with the ground almonds and almond essence.
Spread the mixture evenly in the prepared tin.
Bake in a cool oven (150 C, 300 F, gas 2) for about 30 minutes.
Remove the biscuit from the oven and mark it into rounds, using a plain 6.5cm/2 1/2 in round cutter.
Return to the oven and bake for a further 30 minutes, or until the biscuit is golden brown.
Cool in the tin for a few minutes, then carefully transfer the rounds to a wire rack to cool completely.
While the jap cakes are cooling, rub the trimmings through a sieve, then warm the apricot jam gently in a small saucepan and sieve it into a bowl.
When they are cold, brush the jap cakes evenly with the jam and roll them in the biscuit crumbs.
Colour the glace icing pale pink and place a small drop of icing in the centre of each biscuit.
Whisk the egg whites until stiff but not dry.
Whisk in half the sugar, then fold in the remainder, together with the ground almonds and almond essence.
Spread the mixture evenly in the prepared tin.
Bake in a cool oven (150 C, 300 F, gas 2) for about 30 minutes.
Remove the biscuit from the oven and mark it into rounds, using a plain 6.5cm/2 1/2 in round cutter.
Return to the oven and bake for a further 30 minutes, or until the biscuit is golden brown.
Cool in the tin for a few minutes, then carefully transfer the rounds to a wire rack to cool completely.
While the jap cakes are cooling, rub the trimmings through a sieve, then warm the apricot jam gently in a small saucepan and sieve it into a bowl.
When they are cold, brush the jap cakes evenly with the jam and roll them in the biscuit crumbs.
Colour the glace icing pale pink and place a small drop of icing in the centre of each biscuit.
