Festive Javanais

Hi guys!

One of my absolute favorite things is Javanais. If you would present me a plate of lovely patisserie and there is a Javanais amongst them, I’d definitely pick him. Over and over again. Even is you ask me day after day. It’s my all-time favorite!

This Christmas won’t be all about typical Christmas desserts. I’d like to make some yummy festive desserts as well. This Javanais is no exception. I’ve added some gold to make it look festive enough for the Christmas dinner. What do you guys think?



What we need:


  • 80 g egg white
  • 125 g icing sugar
  • 125 g almond powder
  • 30 g self-raising flour
  • 170 g egg whites
  • 40 g caster sugar
  • baking plate
  • baking spray
  • parchment paper
  • palet knife
  • bread knife


  • 100 g mix for buttercream (it’s such a good one!)
  • 250 g soft, unsalted butter
  • 100 g sugar
  • 250 ml water at room temperature
  • 2 teaspoons mocha flavor
  • palet knife
  • 2 piping bag + 2 piping tips
  • parchment paper
  • gold powder (edible)
  • spatula


  • 80 g dark chocolate
  • 40 g unsalted butter
  • saucepan



How to:


  1. Preheat the oven at 200Β°C
  2. Mix together icing sugar, flour, almond powder and 80 g egg white
  3. Whip up the 170 g egg whites, together with the sugar
  4. Carefully add the whipped egg whites to the batter. Do this in 3 – 4 times
  5. Spray the baking plate with baking spray
  6. Place a piece of parchment paper on top and gently press down
  7. Put the batter on the baking plate and spread evenly using a palet knife
  8. The batter should be thin. If it’s too thick, take another baking tray and put the rest on that one
  9. Bake for about 8 – 10 minutes
  10. reverse on a tray or plate and gently remove the parchment paper


  1. Beat the butter until it’s super soft
  2. Mix together water, sugar and mix
  3. Add the mixture to the batter. Do this in 3 – 4 times, scraping down the sides between each mix
  4. Add the mocha flavor. I used 2 teaspoons but if you want it to be more like coffee flavor, you can add some more


  1. Melt together butter and chocolate in a saucepan
  2. Stir until all chunks are gone

The assembly

  1. Cut the Javanais dough in the prefered size
  2. Take 1 layer as the bottom
  3. Add some mocha buttercream, spread thin and even with a palet knife
  4. Add another layer of dough / cake / how do you call this piece of an unfinished Javanais?
  5. Add the mocha buttercream
  6. Repeat until you reach the wanted amount of layers
  7. Top off with a final layer of buttercream
  8. Add the chocolate ganache and spread using a palet knife. Try to use as few times as you can to avoid stripes
  9. Set aside in the fridge
  10. Fill another piping bag with the rest of the buttercream
  11. Pipe some lovely dots or swirls on some parchment paper
  12. Freeze
  13. Take the buttercream decoration out and dust with some golden powder (edible one of course)
  14. Take the Javanais and cut in individual pieces
  15. Decorate each Javanais with a buttercream decoration


When I was finished with my Javanais, it was already too dark outside to take a decent picture. Luckily, I have a mini photostudio! You should have seen me… I installed it on the bed, grabbed my favorite silver table cloth from Mistral Home and went to look for my Christmas decorations. I took the silver balls and some Christmas lights as well. It felt like Christmas already… Can’t wait to recreate that feeling again next weekend!

Taking this one to my favorite linkparty, Fiesta Friday! Hosted by the lovely angie and co-hosted by Judi from Cooking With Aunt Juju and Mollie from The Frugal Hausfrau.

Have a delicious day ❀
xxx Sarah

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    1. Glad you like it even though you don’t really know it πŸ™‚ I didn’t even know this wasn’t known all over the world πŸ™‚ That’s the beauty about desserts (and fod in general), each country, nation or culture has their own things no one else knows about until they see or try it πŸ˜€


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