Milanese Macaroon Cake is a delightful dessert that beautifully blends flavors and textures. This cake boasts layers of soft sponge, delicious raspberry jam, and creamy marzipan, all wrapped in a coating of toasted almonds. It’s a sweet treat that showcases the richness of hazelnuts and almonds, making it a perfect dessert for gatherings and celebrations.
Why Make This Recipe
If you’re looking to impress your family or guests with a stunning dessert, Milanese Macaroon Cake is a great choice. Not only does it look beautiful, but it also packs a delicious punch with its unique combination of flavors and textures. This cake is perfect for special occasions or just a nice weekend treat. Plus, it offers a fun baking experience, from whisking the batter to layering the cake.
How to Make Milanese Macaroon Cake
Ingredients:
- 6 eggs, separated
- 180g sugar
- 120g flour
- 30g cornstarch
- 60g butter
- 4g baking powder
- 150g ground hazelnuts
- 2 tsp vanilla
- Lemon zest
- Pinch of salt
- 150ml water
- 150g sugar (for syrup)
- 10g rum
- 350g raspberry jam
- 300g ground almonds
- 200g powdered sugar
- 100g egg white
- 15g water (for marzipan)
- 75g toasted almonds
Directions:
Make Cake: Preheat your oven to 350°F (175°C). In one bowl, beat the egg yolks with 90g of sugar until creamy. In another bowl, whisk together the flour, cornstarch, baking powder, and ground hazelnuts. Slowly add the dry ingredients to the yolk mixture, mixing well. In a separate bowl, beat the egg whites with 90g of sugar until fluffy. Gently fold the egg whites into the batter. Divide the mixture between two greased cake pans and bake for about 25 minutes.
Make Syrup: In a small saucepan, combine 150g of sugar with 150ml of water and the rum. Heat until the sugar dissolves completely, then set aside to cool.
Make Marzipan Cream: Combine the ground almonds, powdered sugar, egg white, and water in a bowl. Mix until a smooth paste forms.
Assemble: Once the cakes have cooled, slice them into four layers. Brush each layer with the syrup. Spread raspberry jam and marzipan between each layer.
Decorate: Finally, coat the outside of the cake with the remaining marzipan. Press the toasted almonds onto the sides to create a beautiful finish.
How to Serve Milanese Macaroon Cake
Serve this delightful cake at room temperature. You can slice it into small pieces, allowing guests to enjoy each layered flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side adds a nice touch!
How to Store Milanese Macaroon Cake
Store any leftover cake in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. If possible, keep it uncut until you’re ready to serve to maintain its texture.
Tips to Make Milanese Macaroon Cake
- Ensure all your ingredients are at room temperature for best results.
- When folding in the egg whites, be gentle to keep the batter light and airy.
- You can use other fruits for the jam, like apricot or strawberry, if desired.
Variation
You can change the flavor of the cake by using different types of nuts or jams. For example, try almond extract instead of vanilla for a more intense nut flavor. You could also add a drizzle of chocolate ganache on top for an extra touch of decadence.
FAQs
Q1: Can I freeze the Milanese Macaroon Cake?
A1: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.
Q2: How many layers will I get from this recipe?
A2: This recipe will yield four layers when you slice the two cakes in half.
Q3: Can I make the marzipan in advance?
A3: Yes, you can prepare the marzipan a day in advance. Store it in an airtight container in the refrigerator until you are ready to use it.
Now you’re ready to create your own stunning Milanese Macaroon Cake! Enjoy the baking process and the delicious results.