Pepero cake is a simple but creative way to make a cake using a popular Korean snack – Pepero sticks. Ready in 10 mins! 
Pepero Day
Have you heard of “Pepero Day“? In Korea, 11th November is Pepero day. To some degree, it is similar to Valentine’s Day. People, particularly youngsters, give Pepero sticks to each other as a symbol of romance or friendship.
The first time I heard of this eventful day was when I was in middle school (in the mid 90’s). I don’t really know how or who started this new “tradition” but I remember this.
On that day at school one of my friends distributed some Pepero sticks to the whole class and we convinced our teacher that we need to have a few minutes off to have this Pepero stick at 11(hours):11(minutes):11(seconds) and we all ate it together at the same time wishing that we all grow tall and slim. How funny is that! Did the wish come true? Nope! 🙂
How funny is that! Did the wish come true? Nope! 🙂
I definitely grew out of this tradition by now, but I thought I should make something that would fit into the theme by introducing this part of Korean culture to you.
While I was browsing the internet for some inspiration, this simple yet beautiful Pepero cake recipe grabbed my attention. What do you think? 😉 I hope you get to try this recipe on your next Pepero Day!
Ingredients for Pepero Cake
- 3 packets (30 sticks) of Pepero or Pocky
- 1/3 swiss roll cake (about 9cm in length)
- 1/4 cup heavy cream
- 1 cup baking chocolate (155g/5.5 ounces)
- 1/4 cup pistachio nuts (in shells)
* 1 Cup = 250 ml
How to Make Pepero Cake
- Cut the swiss roll cake into three pieces (about 3cm thickness) and set aside.
- Cut/break Pepero sticks to separate the chocolate coated part and not coated part (yellow handles) and set aside. (We will only use the chocolate coated part for the recipe.)
- Shell the pistachio nuts, coarsely chop them and set aside.
- Add the chocolate into a bowl and melt it by microwaving it. (I heated for 1 mins and 30 seconds. However, this will vary depending on the power of your microwave.) Once the chocolate is melted, add the heavy cream into the chocolate bowl and mix them well.
- Stack the swiss roll cake and pour the chocolate mixture on the outer layer of the cake. Spread it with a bread knife.
- Stick the Pepero around the cake wall and decorate the top of the cake with the pistachio nuts. Serve.
Note:
Note:- Tea with mild bitterness such as green tea or black tea would go well with this cake as it is quite sweet.
- Round shaped swiss roll cake with cream filling would work better as a base. (Mine was oval shape with strawberry jam filling.)
- I think the chocolate mixture (1/4 cup heavy cream and 1 cup baking chocolate) is enough to make two of these cakes unless you are a chocolate addict.
Ingredients
- 1.5 packets Pepero or Pocky (30 sticks)
- 1/3 swiss roll cake (about 9cm in length)
- 1/4 cup heavy cream
- 1 cup baking chocolate (155 g / 5.5 ounces)
- 1/4 cup pistachio nuts (in shells)
Instructions
- Cut the swiss roll cake into three pieces (about 3cm thickness) and set aside.
- Cut/break Pepero sticks to separate the chocolate coated part and not coated part (yellow handles) and set aside. (We will only use the chocolate coated part for the recipe.)
- Shell the pistachio nuts, coarsely chop them and set aside.
- Add the chocolate into a bowl and melt it by microwaving it. (I heated for 1 mins and 30 seconds. However, this will vary depending on the power of your microwave.) Once the chocolate is melted, add the heavy cream into the chocolate bowl and mix them well.
- Stack the swiss roll cake and pour the chocolate mixture on the outer layer of the cake. Spread it with a bread knife.
- Stick the Pepero around the cake wall and decorate the top of the cake with the pistachio nuts. Serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
