Macaron Cake Recipe🎂🧁🍰

Macaron Cake Recipe🎂🧁

Ingredients:

For the Cake Layers:

• 250 grams of all-purpose flour
• 250 grams of granulated sugar
• 225 grams of unsalted butter (room temperature)
• 4 large eggs (approximately 200 grams)
• 240 ml of whole milk
• 10 grams of baking powder (2 teaspoons)
• 5 grams of vanilla extract (1 teaspoon)
• 3 grams of salt (1/2 teaspoon)

For the Buttercream Frosting:

• 500 grams of unsalted butter (room temperature)
• 1000 grams of powdered sugar
• 10 grams of vanilla extract (2 teaspoons)
• 30-60 ml of heavy cream (2-4 tablespoons)

For the Macarons:

• 200 grams of powdered sugar
• 110 grams of almond flour
• 100 grams of egg whites (approximately 3 large eggs)
• 50 grams of granulated sugar
• Food coloring (optional)

For Decoration:

• Gold edible paint or luster dust
• Small meringue kisses
• Gold-colored decorative balls

Instructions:

1.Preheat the Oven:

-Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.Prepare the Cake Batter:

-In a medium bowl, whisk together the flour, baking powder, and salt.

-In a large bowl, beat the butter and sugar together until light and fluffy.

-Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

-Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

-Divide the batter evenly between the prepared pans and smooth the tops.

-Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

3.Prepare the Buttercream Frosting:

-In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla extract, and beat until light and fluffy.

4.Assemble and Frost the Cake:

-Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top. Place the second cake layer on top and frost the entire cake with a thin layer of buttercream (crumb coat). Chill the cake for 30 minutes.

-Apply a final layer of buttercream frosting to the cake and smooth it out with a spatula.

5.Prepare the Macarons:

-Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

-In a food processor, pulse the powdered sugar and almond flour until finely ground. Sift the mixture into a large bowl.

-In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.

-Fold the dry ingredients into the egg whites until the batter is smooth and shiny. Add food coloring if desired.

-Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheet.

-Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

-Bake for 15-20 minutes, or until the macarons are firm and can be easily removed from the parchment paper. Allow them to cool completely on the baking sheet.

6.Decorate the Cake:

-Arrange the macarons, meringue kisses, and gold-colored decorative balls on top and around the sides of the cake.

-Use gold edible paint or luster dust to add a touch of elegance to the macarons and other decorations.