Japanese wind

Japanese wind, sounds strange, don’t you think? I know it’s a strange name for a cake in Blakan but I have to admit this is a traditional cake that brings me back to my childhood.

Recipe for homemade Japanese wind

I’ll give you the recipe for this super tasty cake and one small advice. Once you make it, eat it quickly because it cannot stand long. I believe this sure won’t be such a big problem since it’s incredibly tasty.

Before you start, preheat oven to 150°C.

Prepare the meringue by separating the eggs. Whip the egg whites into stiff peaks and add the sugar and vinegar gradually. Grease three Swiss roll tins and divide the mixture into it equally. Bake in preheated oven for about 50 minutes.

For the filling, use a mixer to combine the egg yolks and sugar, beating well. Sift the flour into the mix (if it’s not previously sifted) and keep beating so that there are no lumps. Add milk. Stir the mixture thoroughly. When you’re sure there are no lumps and you’ve gained same mixture, put it in a saucepan and stir over heat until little bubbles form. You can add a little lemon rind to soften the “smell” of the eggs but this is optional, you don’t have to do it if you don’t want to or you’re not a lemon fan.  Add the margarine or butter into the warm mixture and stir until it’s completely melted. When the mixture is cold, add the finely chopped walnuts. Whip the cream until it’s softly thick, adding sugar if desired. Arrange in layers: meringue – filling cream – meringue.

Cut into pieces and serve.

Japanese wind
Japanese wind
Print Recipe
Servings Prep Time
5 peoples 45 minutes
Cook Time
50 minutes
Servings Prep Time
5 peoples 45 minutes
Cook Time
50 minutes
Japanese wind
Japanese wind
Print Recipe
Servings Prep Time
5 peoples 45 minutes
Cook Time
50 minutes
Servings Prep Time
5 peoples 45 minutes
Cook Time
50 minutes
Ingredients
Servings: peoples
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