Almond cake à la Macaron in the form of black and gray river pebbles

Cookies 612 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Almond cake à la Macaron in the form of black and gray river pebbles
  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Hard
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The secret of this cake is that a surprisingly soft and delicate texture is hidden behind the brutal image of river pebbles. Surprise your loved ones with such food design contrast!

Ingredients

Directions

  1. Sift almond flour and icing sugar into a small container. Add 36 g of protein (1 large egg white) using a silicone spatula, stir well until a thick paste is obtained.
  2. Prepare the meringue. Place the remaining protein in the mixer bowl. In a saucepan, mix sugar and water, put on medium heat and simmer the syrup. Turn off immediately after boiling. At the same time, start whisking the whites at medium speed. When the syrup is ready, remove from heat and pour in a thin, persistent stream of hot syrup to the whipping whites, so that the syrup does not fall on the whisk. Continue whisking at high speed until it cools down to about 40 ° C and persistent peaks form.
  3. In 3 steps, stir in the meringue to such a consistency that the mass drips off the spatula with a ribbon (it is important not to knead so that the dough does not become too liquid). Add a couple of drops of food coloring to half of the finished dough and stir with a spatula until streaks, but not until smooth. A quarter of the dough can be completely dyed black, another quarter can be left clean, without dye.
  4. Using a pastry bag, place all dough variants on a baking sheet lined with baking paper. The shape can be slightly asymmetrical and imperfect, so the cake will look more "natural". Set the baking sheet aside for half an hour so that the products dry slightly.
  5. Bake the cookies in the oven for 12 - 15 minutes. at 160 degrees. Remove the baking sheet from the oven and immediately transfer the rug / parchment to the work surface. When the cookies are completely cool, you can begin to remove and match the halves to size.
  6. Prepare the cream. In a blender, combine milk and icing sugar. Add cocoa powder and milk powder. Add 350 ml vegetable oil and beat at maximum speed. After you start beating with butter, the mixture instantly thickens. Add a drop of black dye to the cream and mix well again.
  7. Fill the resulting cream into a piping bag with a round nozzle. Place a small amount of cream on the flat side of the almond "lid" and cover with the other half. Put in the refrigerator overnight so that the cakes are soaked in cream and become tender.

Almond cake à la Macaron in the form of black and gray river pebbles



  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Hard

The secret of this cake is that a surprisingly soft and delicate texture is hidden behind the brutal image of river pebbles. Surprise your loved ones with such food design contrast!

Ingredients

Directions

  1. Sift almond flour and icing sugar into a small container. Add 36 g of protein (1 large egg white) using a silicone spatula, stir well until a thick paste is obtained.
  2. Prepare the meringue. Place the remaining protein in the mixer bowl. In a saucepan, mix sugar and water, put on medium heat and simmer the syrup. Turn off immediately after boiling. At the same time, start whisking the whites at medium speed. When the syrup is ready, remove from heat and pour in a thin, persistent stream of hot syrup to the whipping whites, so that the syrup does not fall on the whisk. Continue whisking at high speed until it cools down to about 40 ° C and persistent peaks form.
  3. In 3 steps, stir in the meringue to such a consistency that the mass drips off the spatula with a ribbon (it is important not to knead so that the dough does not become too liquid). Add a couple of drops of food coloring to half of the finished dough and stir with a spatula until streaks, but not until smooth. A quarter of the dough can be completely dyed black, another quarter can be left clean, without dye.
  4. Using a pastry bag, place all dough variants on a baking sheet lined with baking paper. The shape can be slightly asymmetrical and imperfect, so the cake will look more "natural". Set the baking sheet aside for half an hour so that the products dry slightly.
  5. Bake the cookies in the oven for 12 - 15 minutes. at 160 degrees. Remove the baking sheet from the oven and immediately transfer the rug / parchment to the work surface. When the cookies are completely cool, you can begin to remove and match the halves to size.
  6. Prepare the cream. In a blender, combine milk and icing sugar. Add cocoa powder and milk powder. Add 350 ml vegetable oil and beat at maximum speed. After you start beating with butter, the mixture instantly thickens. Add a drop of black dye to the cream and mix well again.
  7. Fill the resulting cream into a piping bag with a round nozzle. Place a small amount of cream on the flat side of the almond "lid" and cover with the other half. Put in the refrigerator overnight so that the cakes are soaked in cream and become tender.

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