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 recalled much about except for the name, which has stuck in my mind! And so I decided to go ahead and call this one JaP !!
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| A three layered Jap cake oozing with chocolate goodness You can layer it in tier form or prepare 3 pans of 20 cm/ 8-inch 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 227 g/ 8 oz dark chocolate 1/2 cup sour cream 2 1/2 tbsp corn syrup pinch of salt Optionally add a drop of vanilla or any liquor like rum, brandy, tia maria, kalhua or whisky. Whip the egg whites and baking powder into a meringue, adding the sugar in a slow stream. add the vanilla With a metal spoon or a spatula, gently fold in the almonds and crackers. Distribute evenly in the pans. Bake for 10 to 15 minutes, or until the desired colour and texture are obtained. Invert almost immediately. Cool and ice the layers 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 it 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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