cakepia recipe japanese      
Soft Almond Cake  
World Traditional Recipe スイス

Swiss style cake made with a basic sponge batter. To make the batter, beat together whole eggs and sugar. After baking, brush the cake generously with syrup and let it rest in the refrigerator before serving.
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●Preparation Tip

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Melt butter over low heat or by double boiling.

Combine eggs and sugar in a bowl. Beat until creamy. (Photo #1)

Fold in the sifted dry ingredients and blend. (Photo #2)

Add the melted butter and blend evenly. (Photo #3)

Fill a tart pan with the batter 4/5 full. Generously sprinkle with almond slices. (Photo #4)

Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until golden. If the almonds turn brown but the center is not done, cover with foil and continue baking.

When baked, brush generously with syrup. (Photo #5)

To make a dense cake, let it rest in the refrigerator, ideally for about half a day.

Servings per Recipe Calories per Serving Ready In
one 18cm tart pan  295kcal 120 minutes
whole eggs 120g 
sugar 100g 
cake flour 70g 
almond powder 30g 
butter 50g 
sliced almonds 100g 
sugar syrup 100g 
- Sift together flour and almond powder.
- Butter and flour the pan. (Not included in the ingredients list. Have an extra amount ready.)

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