Japonais, Japonaise or Daquios

Japonais, Japonaise or Daquois ….   There are several articles and forums that seek to address the differences between, the heritage and naming of the Japonais/e cake.   As with Cottage pie / Shepherds Pie naming and recipes each chef or cook has their own sroties and recipe interpretation…..but what is certain is that it is not made from Japanese Mayonaise!!!

Essentially layers of a nut based meringue are layered together with a filling, coated and decorated.  Nuts are generally Almonds or Hazlenuts with a filling and coating of coffee or nut flavoured butter cream, rolled in ground or flaked nuts then topped with a glace icing or ganache.  Some enen cheat and use a Hazlenut spread (nutella) for the layering, coating and topping.   I have sourced a gallery of images to show some of the many variations as to how this may be presented.

This recipe comes from an old series of Margaret Fulton books that i have had for many years and makes individual Japonais with almonds in the meringue, coffee butter cream, rolled in ground almonds and topped with a coffee glacé icing



For the meringue layers

  • ½ Cup Ground almonds
  • ½ Cup Caster Sugar
  • 2 Egg Whites
  1.  Line an oven tray or cookie sheet with non stick baking paper
  2. preheat oven to 150ºC
  3. You can draw 5cm circles on the underside of the paper to make piping the meringue easier
  4. Mix the Almonds and sugar together
  5. Whisk the egg whites until stiff
  6. Fold in the Almonds and sugar gently
  7. Spoon into a piping bag with a 1cm plain nozzle
  8. Pipe into 16 x 5cm rounds on baking paper

2014-06-29 14.41.17

  1. Bake for 30 – 35 minutes
  2. Tranfer to a wire rack to cool

For the Butter Cream Icing

  • 90 grams Butter
  • 1 Cup Icing Sugar
  • 1 teaspoon coffee essence (1 teaspoon instant coffee dissolved in a small amount of hot water)
  • 1 Tablespoon milk
  1. Cream the butter with ½ of the icing sugar until light, creamy and almost white in colour
  2. Add the Essence, Milk and remaining icing sugar
  3. Beat well


  • 1/4 cup ground Almonds (lightly browned in oven or a pan)
  1. Layer the meringues together in pairs with the butter cream
  2. Spread butter cream around the sides
  3. Roll, like a wheel, in ground almonds

2014-06-29 15.31.11

Glace Icing and Finishing

  •  ¾ Cup Icing Sugar
  • 1 teaspoon coffee essence
  • 2 teaspoons water
  1. Mix all together until smooth
  2. Spoon a teaspoon of Glace icing onto the top of each cake and spread to edges.
  3. Leave to set and decorate with rosettes of any remaining butter cream and some flaked or whole almonds (or hazlenuts)





2 thoughts on “Japonais, Japonaise or Daquios

  1. Hello!

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