Almond Meringue Cake

My mother used to buy little cakes called Japs from the English bakers where we lived in Lancashire.

We both loved them.

I now know that the name is shortened from Japonais  – which is French for Japanese style.  How they came by this name seems to be a mystery.

Traditionally they were two circles of almond meringue sandwiched together with a butter cream (often coffee flavour), covered with more butter cream and nibbled nuts.

When I came across this recipe for an almond meringue cake, lots of memories came flooding back.

The proportions for the meringue are:

50g of caster sugar & 25g of ground almonds per egg white.

I used 4 egg whites in this version.

Ingredients

• 4 egg whites
• 200g caster sugar
• 100g ground almonds

Method

• Use the loose bases of two baking tin – 20cm in diameter.
• Lightly grease the circles.
• Cut a 2 x 20cm circles of grease-proof paper and stick them onto the metal circles.
• Place each circle on a large baking tray.
• Pre-heat the oven to GM1 – 140°C.
• Whisk the egg whites until stiff.
• Add the sugar and whisk again till stiff.
• Fold in the ground almonds.
• Spoon and smooth half the mixture onto each circle.
• Bake for 50 minutes (swap shelves half way through).
• Turn off the oven and leave the meringues inside for 20 minutes.
• Take out and leave to cool completely before using.
• *
• Place one circle onto your cake stand.
• Cover this with coffee or rum butter cream**.
• Place the second circle on top.
• Optional – add a few blobs of butter cream on top to decorate.
• *
• ** You can use a lighter cream filling of your choice.

Coffee set by Royal Doulton  – Pastorale – 1970 – 1990

Jug by Buchan Pottery, Portobello near Edinburgh –  from the early 1960s.