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Japonaise cake
Japonaise cake
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Indulgent Japonaise cake with coffee buttercream and almond meringue layers - a must-bake!
Ingredients:
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 100g (1 cup) almond meal
  • 160ml (2/3 cup) water
  • 200g (1 cup, firmly packed) brown sugar
  • 41.20 gm milk
  • 2 tsp instant coffee
  • 250g unsalted butter, at room temperature
  • 95g (1 cup) flaked almonds
  • Icing sugar mixture, to dust
  • Fresh raspberries, to serve
Instructions:
  • Preheat the oven to 120C. Line 6 baking trays with non-stick baking paper and draw an 18cm-diameter disc on each sheet of paper.
  • Beat half of the egg whites with an electric beater in a clean, dry bowl until soft peaks form. Gradually add half of the caster sugar and beat for 2-3 minutes until sugar dissolves. Gently fold in half of the almond meal. Divide the mixture among 3 prepared discs, smoothing the surfaces with the back of a spoon. Bake in the oven for 1 hour, swapping trays halfway, until dry and crisp. Turn off the oven and let the meringues cool to room temperature inside.
  • Continue the process with the remaining egg white, caster sugar, and almond meal to create an additional 3 meringue discs.
  • In a small saucepan over low heat, mix the water, brown sugar, milk, and coffee until the sugar dissolves, about 2 minutes. Let it cool to room temperature before using.
  • In a medium bowl, beat butter with an electric beater until very pale. With the beater running, slowly pour in the coffee mixture in a steady stream until well combined.
  • Toast flaked almonds in a pan over medium heat for 1-2 minutes until golden brown. Let them cool.
  • Set aside a portion of the butter mixture. Place a meringue disc on a cake stand or serving plate. Spread with a portion of the remaining butter mixture. Continue layering with the rest of the meringue discs and butter mixture, ending with a meringue disc. Spread the reserved butter mixture around the sides of the meringue stack. Arrange flaked almonds on the sides of the cake. Dust with icing sugar and top with raspberries before serving.

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