Saturday, 24 July 2021

Jap Cake

JaP cake as I like to call it is just a chewy almond and meringue cake that literally squishes in your mouth- either soft like marshmallow or crisp as brittle. This depends on how thin a layer you bake each one. The first being more authentic to the nature of this recipe.

Growing up we sometimes ate a cake that had been bought from a famous bakery in the next city as a treat. It was not something I craved nor recall much about except for the name that has stuck in my mind! And so I decided to go ahead and call this one JaP !!

I hope you enjoy it. Make it often and happily share it with your family, friends and neighbours.

A three layered Jap cake oozing with chocolate goodness


You can layer it in tier form or prepare 3 pans of  8 inch/ 20 cm each

Line the pans with parchment and butter the pans.
Preheat the oven to 325 F/160 C


Cakes
4 egg whites
1/2 tsp baking powder

1 1/4 cup fine sugar
1 tsp vanilla
1 cup ground almonds- unpeeled
8 cream crackers
1/4 tsp salt



Frosting
8 oz dark chocolate
1/2 cup sour cream
2  1/2 tbsp corn syrup
pinch of salt
Optionally add drop of vanilla or any liquor like rum, brandy, tia maria, kalhua or whisky

Whip the egg whites  and baking powder to a meringue,
add the sugar in a slow stream
add the vanilla
With a metal spoon or a spatula gently fold in the almonds and crackers.
Spread evenly in the pans
Bake for 10 to 15 minutes till desired colour and texture
Invert almost immediately,
Cool and layer with the frosting.

Melt the chocolate in a saucepan.
Mix the sour cream, corn syrup and salt. Pour the chocolate into that and mix it gently. Add your choice of flavouring.
Serve at room temperature or chilled. 



Photo courtesy Niloufer Mavalvala


My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.


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