cakepia recipe japanese      
Moist Cake with Strawberry Jam Filling  
World Traditional Recipe スイス

Swiss style cakes. A professional would usually pipe the jam instead of spreading it with a spoon. This is how you do it: pipe jam into a swirly circle, starting from the center of the cake toward the outer rim. By doing so, the jam will cover the cake evenly. Alternatively, you can spread the jam using a spoon.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
In a bowl, cream together butter and 50g of the sugar.

In another bowl , combine eggs and the rest of the sugar. Beat until creamy and heavy. (Photo #1)

Stir in the egg mixture (#2) to the butter mixture (#1). (Photo #2)

Fold in the sifted dry ingredients. Blend well.

Fill tartlet molds with the batter 1/2 full.

Pipe strawberry jam into a swirly circle, or spread it evenly using a spoon. (Photo #3)

Pour in batter and cover the jam. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #4)

Remove the cakes from the molds while they are still hot. After cooling, sprinkle with confectioners’ sugar generously.

Servings per Recipe Calories per Serving Ready In
eight 6cm tart molds  497kcal 60 minutes
butter 100g 
sugar 100g 
whole eggs 150g 
cake flour 80g 
almond powder 40g 
strawberry jam 50g 
confectioners’ sugar  
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.

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