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

Swiss style cakes, made by mixing in meringue and the sifted dry ingredients alternately to the butter mixture. The key to making tasty cakes is a well-beaten meringue - make sure to beat the egg whites until stiff. If apricot jam is not available, you can substitute it with raspberry or blueberry jam.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Stir butter until creamy. (Photo #1)

In another bowl , cream together egg yolks and 40g of the sugar.

In a bowl, combine egg whites and the rest of the sugar. Beat until stiff.

Stir in the egg yolk mixture to the butter. Blend well.

Mix in the meringue (#3) and the sifted dry ingredients alternately to the butter mixture (#4). (Photo #2)

Fill tartlet molds with the batter 1/2 full. (Photo #3)

Pipe apricot jam into a swirly circle, or spread it evenly using a spoon.

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. Spread apricot jam generously on top.

Servings per Recipe Calories per Serving Ready In
eight 6cm tart molds  486kcal 60 minutes
butter 100g 
sugar 80g 
whole eggs 150g 
cake flour 80g 
almond powder 30g 
apricot jam 100g 
- Allow butter to soften at room temperature.
- Separate eggs.
- Sift together flour and almond powder.

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