Stencil japonais floor Ø 20 cm x 5 mm

Japonais floor template

The classic Japonais floor

The japonais base can also be made well before assembling the cake and stored in a dry place. To make a perfect Japonais base you need
:10 g sugar (1)
80 g egg white (approx. from 3 eggs
)65 g sugar (2)
50 g sugar (3)

60 g ground hazelnuts15g





white flourThat
makes 4 Japonais bases a 14 cm
Preheat the oven to 160 degreesconvection.







Put the first part of the sugar and the egg whites in a bowl and whip the mixture. Meanwhile, add the sugar (2). Now you should whip until a stiff egg white snow has formed. Mix the sugar (3) with the hazelnuts and the flour and gently fold this mixture into the beaten egg whites. It is important to be really careful, otherwise the volume of the egg whites will be lost and the base will lose its characteristic consistency. Now place a sheet of baking paper on a baking tray. A little tip: Put 4 small Japonais biscuits on each corner of the baking paper. This will prevent the light japonais base from shifting in the convection oven. Place the template on the baking paper and put some of the egg white mixture in the center of the aluminum template and spread the batter with an angled spatula. Now pull the Japonais mass over the template with the help of the spatula, so that the dough is well distributed in the template. You can put the excess mixture back into the bowl and use it for the next japonais base. Lift the stencil and place it again on the baking paper. Repeat this process until you have no more batter. Now you can bake the bottoms for 12 minutes in the oven.
Let them cool down and put them aside until you want to use them. It is important not to stack the bottoms on top of each other. Also make sure that you do not store the Japonais bottoms in the refrigerator or freezer. This way, the bases can be kept for up to 2 months. Once you have incorporated the bases into the cake, you can place the entire cake in the refrigerator or freezer.

Practical round template

The stencil can be used in many ways. For example, roulade cakes can also be made very easily. Classically, a roulade is finely applied with a spatula over the entire tray and then baked in layers, but here, too, may be worked with the template precisely. This creates beautiful round roulade bases that can be layered into a cake. A classic example of a roulade cake is the Hungarian Dobos cake. Here, at least 5 thin layers are baked and spread with a chocolate-rum cream. The last layer is a base spread with pure caramel, which becomes very firm. So you have an interplay of the creamy soft cake and the crunchy caramel top.
With the template, you can make a wide variety of bases very precisely. This also creates perfect, round crispy bases in no time at all. You can even go one step further and pour tempered chocolate coating into the template. In this way, the perfect chocolate lid can be conjured up on a tartlet.

Cake courses at miniSchoggi

If you have always dreamed of the perfect cake, you will find it in our Cake courses in good hands. Together with our trained confectioners, you can make delicious cakes in all kinds of flavors. A wintry chai tea roulade, a classic Swedish cake, an exotic passion fruit and coconut cake or a fluffy hazelnut and caramel cake, whatever your heart desires. The delicious treats are decorated in each case noble and can then be presented at home to loved ones. When can we welcome you to these courses? We are already looking forward to it!