Macaron cookie cake

Name: Macaron cookie cake
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Ingredients: 100 g ground almonds (without skin); 150 g Icing sugar; 2 Protein (size M); 7-10 Tbsp Salt; 7-10 Tbsp pink food coloring; 50 g Butter or margarine; 4 Eggs (size M); 125 g Sugar; 100 g Flour; 1 heaped Tsp baking powder; 40 g Cocoa powder; 4 packages Cream stabiliser; 1 kg Whipped cream; 7-10 Tbsp Raspberries and untreated rose petals; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 16

100 g ground almonds (without skin)
150 g Icing sugar
2 Protein (size M)
7-10 Tbsp Salt
7-10 Tbsp pink food coloring
50 g Butter or margarine
4 Eggs (size M)
125 g Sugar
100 g Flour
1 heaped Tsp baking powder
40 g Cocoa powder
4 packages Cream stabiliser
1 kg Whipped cream
7-10 Tbsp Raspberries and untreated rose petals
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Grind the almonds very finely in a universal grinder, pass them through a somewhat coarser sieve once again. Sift icing sugar into a bowl. Beat the egg whites and 1 pinch of salt with a whisk of the food processor (hand mixer not recommended!!!) until very stiff, adding icing sugar by the spoonful. Carefully fold in the almonds. Colour the mixture violet with food colouring. Pour into a disposable piping bag. Cut off the tip of the bag
2
Spray approx. 70 tuffs (approx. 2.2 cm Ø) onto 3 baking trays lined with baking paper (they should be 2.5 cm Ø after drying, possibly bake 1 sample macaron beforehand). Bake in the preheated oven (electric cooker: 100 °C/ circulating air: not suitable/ gas: see manufacturer) one after the other for approx. 30 minutes. Let it cool down
3
Melt the fat in a small pot and let it cool down. Separate the eggs. Beat the egg white until stiff, add 75 g sugar and 1 pinch of salt. Stir in egg yolks one after the other. Mix flour, baking powder and 20 g cocoa, sieve over the egg cream. Carefully fold in, adding the fat. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Let it cool down on a cake rack
4
Mix 20 g cocoa, 2 sachets of cream thickener and 25 g sugar. Whip 400 g of cream until stiff, pouring in the cocoa mixture. Remove the base from the tin, remove the baking paper. Cut the base twice horizontally. Place the bottom cake layer on a cake plate and enclose with a cake ring or a springform pan rim.
5
Put about half of the chocolate cream on top and smooth it down. Place the second base on top, spread the rest of the cream on top. Place the third cake layer on top, press it down, chill for about 1 hour
6
Mix 1 sachet of cream firming agent and 25 g sugar. Whip 400 g cream until stiff, allowing the sugar mixture to trickle in. Remove the cake from the ring, spread the cream all around the cake, chill for about 10 minutes. Whip 200 g cream until stiff, fill into a piping bag with small perforated spout. Remove the macarons from the baking paper. Press the macarons in 3 rings onto the edge of the cake, offsetting each row by 1/2 macaron. Pour some cream in very small tuffs between the macarons, leaving every 2nd gap free. Spray the rest of the cream in very small tuffs onto the cake. Decorate the cake with raspberries and rose petals
7
waiting time approx. 2 1/4 hours