How to Make a Macaroon Cake Recipe at Home

 How to Make a Macaroon Cake Recipe at Home

Ingredients:

Prepare cake:

1 & ½ cup all-purpose flour

½ tbsp baking powder

salt) ¼ teaspoon

Finely chopped almonds ½ cup

Nurpur unsalted butter 200g (room temperature)

powdered sugar 1 cup

Eggs 5 (room temperature)

Vanilla Essence ½ teaspoon

Preparation of the macarons filling:

Almond powder 100g

Dehydrated Coconut 30g

All-purpose flour 1 & ½ tsp.

baking powder 1/8 teaspoon

egg white 2

sugar 200 gr

Vanilla Essence ½ teaspoon

hot honey

Directions:

Prepare cake:

Grease the bottom and sides of an 8 inch skillet with butter, line the skillet with parchment paper and set aside.

In a bowl, place a sieve, add all-purpose flour, baking powder, salt and sift all dry ingredients together.

Add the almonds, mix well and set aside.

In a bowl add the butter and beat until it changes colour.

Add the sugar and beat well.

Add the eggs one at a time, beating until just combined.

Gradually add the dry ingredients and beat again.

Add the remaining dry ingredients and vanilla essence and beat until well combined.

Pour the cake batter into a greased baking tin, spread evenly and pat in several times.

Bake in a preheated oven at 180°C for 45 minutes.

Remove the cake from the oven and let cool completely.

Take the cake out of the pan and place it on a cake stand.

Preparation of the macarons filling:

Place ground almonds, shredded coconut, all-purpose flour, baking powder in a bowl, mix well and set aside.

In a heavy-bottomed saucepan, add egg whites, sugar, and whisk until well combined.

Turn on heat and cook over very low heat until sugar melts, mixture is thick and glossy (7-8 minutes).

Remove from the heat, add vanilla essence, almond-coconut mixture, mix well and fill into a piping bag.

Using a serrated knife, slice a thin layer from the top of the sponge cake and spray water over the entire cake.

Spread a layer of the prepared macaroon filling, then draw a line in a wavy pattern and bake again in the preheated oven at 130°C (top grill only) for 20-22 minutes.

Remove the cake from the oven and immediately brush hot honey over the hot cake with a brush.

Slice and serve!