Japonaise

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 25
Servings 0
Time

Ingredients

  • CAKE
  • 200
    g
    blanched almonds
  • 350
    g
    castor sugar
  • 6
    extra-large egg whites
  • pinch cream of tartar
  • 1
    kidney or other dried bean
  • FILLING
  • 500
    ml
    milk
  • naartjie peel, if available (optional)
  • 6
    extra-large egg yolks
  • 150
    g
    sugar
  • 20
    g
    cornflour
  • 15
    ml
    Amaretto liqueur
  • 1
    ml
    almond essence
  • 2
    punnets of strawberries, sliced
  • 500
    ml
    cream
  • 50
    ml
    castor sugar
  • TOPPING
  • 250
    ml
    cream
  • 25
    ml
    castor sugar
  • sliced strawberries
  • holly leaves
  • SAUCE
  • 500
    g
    raspberries or strawberries
  • 80
    g
    castor sugar
 

Method

 
1. CAKE: Mix the almonds and castor sugar and process in a blender or food processor until smooth. Beat the egg whites and cream of tartar until stiff. Gently fold in the almond mixture and transfer to a large piping bag fitted with a plain nozzle. Line baking sheets with greaseproof paper and pipe three circles, 225 mm each from the meringue mixture, starting each from the centre and working out. Hide the bean in one of the circles. Dry in a preheated oven at 120 ºC for about two hours. Reduce the oven heat to 75 ºC, leave the oven door slightly open and continue drying overnight. Remove paper. 2. FILLING: Heat the milk slowly and if available, add some naartjie peel. Beat the egg yolks in a mixing bowl over steam, until thick. Gradually beat in the sugar and continue beating until sugar has melted and the mixture has reached the ribbon stage. Slake the cornflour with a little of the milk. Remove the peel (if used) from the milk and add the slaked cornflour to the milk. Stir and bring to the boil. Cook for one minute. Reduce heat slightly and add the egg mixture. Stir until cooked. Remove from heat and add liqueur and essence. Allow to cool. 3. TO ASSEMBLE: Spread the filling sparingly over two of the baked meringue layers and generously over the third. Cover the two layers with sliced strawberries and cream beaten with sugar. Place the layers on top of each other, ending with the generously spread one. Beat the cream and castor sugar together and pipe 12 rosettes on the assembled cake. Decorate with strawberries and holly leaves. 4. TO SERVE: Liquidise the raspberries and castor sugar. Force through a sieve and spoon on plates. Add a slice of the cake.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.