Chocolate Macaron Cake is perfect as a dessert or for afternoon tea.
Chocolate Macaron Cake
Ingredients
3 cups icing sugar, sifted
1 1/2 cups ground almonds, sifted
1 cup CADBURY BOURNVILLE Cocoa, sifted
6 egg whites
3/4 teaspoon cream of tartar
600ml thickened cream, whipped
250g raspberries
250g strawberries, halved
1/2 cup berry sauce or coulis, if desired
CADBURY BOURNVILLE Cocoa, extra, for dusting
Method
COMBINE the icing sugar, almonds and cocoa in a bowl. Beat the egg whites and cream of tartar just until stiff peaks form
STIR a spoonful of whites into the cocoa mixture then fold in the remaining whites. Spoon onto baking paper-lined baking trays, making 3 x 21cm circles
BAKE in a hot oven 200°C for 10-15 minutes or until the macarons feel firm on the outside. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required
ASSEMBLE 2 layers of macaron cake by spreading each with half the cream then berries and a drizzle of raspberry sauce. Top with the final macaron layer and dust liberally with cocoa. Slice and serve
Tips & Hints
Cake serves: 12-16
The Chocolate Macaron Cake may be assembled ahead and stored in the refrigerator. Bring to room temperature and dust with cocoa just prior to serving.
