Jatz Cake
A splendid and sweet cake made from the humble Jatz Cracker
Servings: 16 slices
Calories: 192kcal
Equipment
- small round cake tin (about 20cm diameter, springform if you have one)
Ingredients
- 22 Jatz (85 grams) (or any salty cracker biscuit)
- 120 grams pecan nuts
- 3 egg whites
- pinch salt
- 1 cup caster sugar
- 2 teaspoons vanilla extract
Decorating
- 200 ml thickened (heavy) cream
- 1 tablespoon icing sugar
- ½ teaspoon vanilla extract
- ¼ cup chocolate shavings (use vegetable peeler and block chocolate)
- 10 cherries
Instructions
- Pre-heat oven to 170 degrees celsius, fan-forced.
- Grease cake tin.
- Process Jatz and pecans in a chopper or food processor (or chop finely with a knife).
- Beat egg whites and salt until foamy.
- Gradually add sugar to egg whites, continuing to beat until the mixture is stiff and glossy.
- Fold in vanilla extract and jatz/nut mixture with a spatula until fully combined.
- Pour into tin and bake for 40 minutes.
- Cake should be crisp on top when you remove from the oven.
- Allow to cool for 10 minutes.
- Remove cake from tin and allow to cool completely.
Decorating
- Whip cream with icing sugar and vanilla extract until soft peaks form.
- Dollop cream on top of cake.
- Place cherries on top and sprinkle with chocolate shavings.
Nutrition
Calories: 192kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 50mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg