Description
Light sponge cakes topped with jelly and covered in chocolate
Ingredients
Scale
- 3 eggs
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1 cup flour
- 2 tablespoons corn starch
- 3/4 to 1 cup cup of your favorite jelly or jam
- 12 ounces chocolate flavored bark coating
Instructions
- Whisk together eggs, sugar, and salt in a mixing bowl, heat over a pan of boiling water, being sure the bowl doesn’t touch the hot water and heat to 160 F
- Mix on high speed for 5 to 10 minutes, until 4 times the original volume and when the beaters are raised, the eggs should be thick enough to briefly mound up like soft serve as they drop
- Sift the flour and corn starch over the egg mixute and gently fold in until uniformly combined
- Fill a piping bag with a 1/2 inch round tip (or ziplock bag with 1/2 inch snipped off of one corner) and pipe into circles about 1 1/2 inches in diameter and 1 inch apart on a parchment lined baking pan
- Bake approximately 12 minutes until cakes are firm, being careful not to overbake, cool
- Top with jelly or jam, chill
- Melt bark coating according to package directions, stir, carefully dip the jellied tops of cookies into the chocolate, removing any excess chocolate without disturbing the jelly
- Chill before serving
Keywords: delicje jaffa cake poland