cakepia recipe japanese      
Cocoa Almond Cakes  
World Traditional Recipe スイス

Swiss style cocoa almond cakes. Mix together egg yolk-butter mixture, sifted dry ingredients and meringue. Add sifted dry ingredients and meringue to the butter mixture alternately in two or three additions and blend well to make smooth batter.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
In a bowl, cream together butter and half of the sugar.

Stir in beaten egg yolks, a little at a time, and blend well. (Photo #1)

In a bowl, place egg whites and the rest of the sugar. Beat until stiff peaks form.

Stir in half of the meringue and half of the sifted dry ingredients (flour, almond powder and cocoa powder), in that order. Then stir in the rest of the meringue and the rest of the sifted dry ingredients, in that order, and blend. (Photo #2)

Fill small round molds with batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for 15 - 20 minutes until brown. (Photo #3)

After cooling, sprinkle with confectioners’ sugar and cocoa powder*, half and half.
(*have extra amount ready)

Servings per Recipe Calories per Serving Ready In
five 7cm round cakes  402kcal 60 minutes
butter 100g 
sugar 100g 
whole eggs 130g 
cake flour 80g 
almond powder 20g 
cocoa powder 10g 
confectioners’ sugar  
- Separate eggs.
- Allow butter to soften at room temperature.
- Sift together flour, almond powder and cocoa powder.
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