What has finally landed on this page is somewhat similar to Jap cakes….. 😂. Jokes apart the original Jap cakes are Anko-filled cakes that mostly have sweet red bean paste as a filling. It is very popular in most of the Asian countries. However as these disc shaped cakes and pastries traveled the world, the filling and variety changed. Jap cakes or Japoise cakes are an almond meringue based cake delicacy. Almost similar to macarons in ingredients, but not as moody as macarons in baking 👻 which means they turn out exactly the same each time! Once all assembled they have their own unique cotton like taste. Its gluten free, less on sugar, and with a chocolate based filling cream, one can only imagine the heavenly taste. And yes there is no Japanese connection and nor is this a cake………It’s more of a soft chewy cookie with chocolate filling sandwiched. If you know what I mean 🙆
INGREDIENTS
Portion Size: Makes 12 discs or 6 filled cakes
2 or 3 egg whites ( appx 100gm egg whites)
1/4 tsp vinegar
85 gms ground almond flour
100gms castor sugar
5gms cornstarch
1tbsp milk powder
1/2 cup cake crumbs & crushed cashews
INGREDIENTS FOR FILLING: Chocolate Buttercream : 1 cup
1/2 cup butter
1/2 Shortening
2 cups Icing Sugar
1 tsp vanilla extract
1tsp cornstarch mixed with few drops of water
110gms of melted chocolate (dark) OR 1/2 Cup cocoa powder
This yields 3 cups of BC, but you require only 1 cup for the cookies, so store the rest in fridge for upto 3 months
STEPS
Mix all dry ingredients and keep aside
Now start whisking the whites and keep doing so for at least 5 minutes or till you have stiff peaks.
Add sugar bit by bit and keep whisking till creamier and stiff. Add the vinegar and give another whisk.
Now fold the dry ingredients with a wooden spatula, taking care not to deflate the air in egg whites.
Your batter will be a thick batter. Pour/spoon in a piping bag and pipe out neat discs upto 2 inches in dia. Make sure to use a silpat or a parchment paper at least.(You can draw neat circles beforehand on the paper if need be)
Bake for 20 min at 170.
Allow to cool. Now pipe generous amount of chocolate buttercream till the sides. Place another cookie on top and roll out sideways immediately on the crushed cashews/crumbs. Now take a big bite. ❤️
CHOCOLATE BUTTERCREAM
Mix the butter and shortening with cornstarch till fluffy and creamy. Add Icing sugar bit by bit. Add Vanilla
Now add the Melted chocolate and whisk till fully incorporated. Your divine buttercream is ready.
Don’t forget to tag me if you make this.
Author: Bhavna Gupta Patel
