Japonnaise cakes
List of Ingredients
Japonnaise cakes
3 egg whites
6 oz ground almonds
6 oz caster sugar. [this is fine granulated sugar]
A few drops of almond essence.
Recipe
Line a shallow baking tray with oiled grease proof paper or these days use non-stick baking parchment. Whip the egg whites stiffly. Lightly stir in the ground almonds and sugar, and the essence. Spread the mixture in the baking tray to a depth of 1/4 inch. [6 millimetres] Bake in a moderately slow oven about 325 F until the mixture is almost set. Remove tray from the oven and gently mark out rounds with a 1 1/2 inch cutter, making the marks as close as possible to each other without overlapping. Leave them in place and return the tray to the oven and bake until quite firm, golden and crisp. Take out of oven, and carefully remove the rounds on to a wire rack. Return the
trimmings to the oven for a short while so that they become a darker gold. When the trimmings are cold, crush them with a rolling pin and reserve. Spread half the cakes with coffee or vanilla flavoured butter icing and gently press the remaining circles on top. The butter icing will ooze out of the sides spread this round the edge of each cake, adding more if necessary and roll them in the reserved
crumbs. If wished, the tops can be decorated with a blob of glace icing.
Note:- Butter icing is made by beating icing [powdered] sugar into softened butter until the consistency is like thick cream add flavouring of choice. The icing hardens as it sets.
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