Japanese Christmas Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g rice flour
- 4 egg (s)
- 120 g suar
- 3 tablespoons water
- 2 tablespoons oil
- 1 teaspoon Baking powder
- 300 ml cream
- Strawberries
- Banana (noun)
- possibly food coloring
- possibly fruit
- possibly decor
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the egg yolks with 35 g sugar and beat until frothy, then add the water and oil. Mix rice flour and baking powder. Sift into the egg yolk mixture and mix into a dough. Mix the egg white and 35 g sugar, beat until stiff and fold into the dough.
- Put the dough in a 16 cm springform pan and bake at 180 ° C for 30 - 40 minutes.
- Place a sheet of baking paper over the pan, otherwise the cake will quickly turn brown and brittle on top.
- Mix the cream and 50 g sugar and whip until stiff. Possibly color with food coloring. Halve the cooled cake base and brush with the whipped cream.
- Chop the strawberries and bananas into small pieces, spread them on the cake base and put the lid on.
- Spread the rest of the cream evenly, decorate and then put the cake in the refrigerator.
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