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Japonais

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • LINE TWO BAKING PANS WITH PARCHMENT PAPER. MARK TWO 9 1/2″ CIRCLES ON THE PREPARED BAKING SHEETS AT THE BACK OF THE PARCHMENT PAPER.
  • MIX HALF THE CASTER SUGAR WITH THE CASHEW, ISING SUGAR AND CORN STARCH. PREHEAT OVEN TO 325 F DEGREES.
  • WHISK EGG WHITES INTO SOFT PEAKS, GRADUALLY WHISK IN THE REMAINING S=CASTER SUGAR UNTIL THEY FORM A STIFF GLOSSY MERINGUE, FOLD IN THE NUT MIXTURE UNTIL EVENLY MIXED.
  • SPREAD THE MIXTURE EQUALLY WITHIN THE MARKED CIRCLES AND BAKE IN THE PREHEATED OVEN FOR 1 HOUR. REMOVE FROM THE OVEN AND LEAVE TO COOL ON A WIRE RACK. LIFT OFF THE LINING PAPER.
  • SPREAD HALF THE GANACHE OVER ONE OF MERINGUE DISC, COVER WITH THE SECOND DISC; SMOOTH SIDE UP. SPREAD THE REMAINING GANACHE OVER . SPRINKLE CHOPPED CASHEW NUTS ON TOP TO GARNISH.
  • YOU CAN MAKE THE GANACHE AND ROAST THE NUTS IN ADVANCE. THIS CAKE KEEPS FOR 4-5 DAYS, IF YOU CAN MAKE IT LAST THAT LONG 😉
  • HAPPY BAKING! 🙂
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