John Myers
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Strawberry Macaroon Cake
The perfect strawberry macaroon cake recipe with a picture and simple step-by-step instructions.
shortcrust
- 175 g Flour
- 0,5 tsp Baking powder
- 1 pinch Salt
- 75 g Sugar
- 1 packet Bourbon vanilla sugar
- 100 g Butter
Macaroon batter
- 150 g Marzipan raw mass
- 75 ml Milk
- 25 ml Almond liqueur
- 100 g Butter
- 1 tsp Grated organic lemon peel
- 1 pinch Salt
- 75 g Sugar
- 2 Eggs
- 75 g Flour
- 1 tsp Baking powder
Covering
- 75 g Flaked almonds
- 3 tbsp Apricot jam
- 600 g Strawberries
- 1 packet Red cake topping
- 250 ml Cherry and apple nectar or apple juice
For the shortcrust pastry
- Knead the flour, baking powder, salt, sugar, vanilla sugar, butter and 1 – 2 tablespoons of cold water until smooth. Grease a springform pan 26-28 cm in diameter and sprinkle with breadcrumbs. Line the mold with the dough, forming a small edge. Chill for about 30 minutes.
For the macaroon batter
- 1. Chop the marzipan mixture into small pieces, heat with milk and almond liqueur while stirring until the marzipan mixture has completely dissolved. Then let it cool down. Preheat the oven to 180 degrees / convection 160 degrees. Beat the butter, lemon zest, salt and sugar until frothy. Beat eggs one by one. Stir in the marzipan mixture. 3. Mix the flour and baking powder, stir in. 4. Spread the macaroon pastry on the shortcrust pastry in the pan. Bake on the lowest rack for approx. 35 minutes. Allow to cool on a grill.
Covering
- 1. Toast the almond flakes. 2. Strain the apricot jam through a sieve. Brush the bottom and edge with it and sprinkle with almonds. 4. Rinse, clean and chop the strawberries. Pile on the ground. 5. Bring the cake topping with juice to the boil while stirring. Let cool a little and pour over the strawberries. Let it become solid. 6. Spread the remaining almonds on the edge of the strawberries.
- It also looks very nice if you garnish the edge of the strawberries with chopped pistachios instead of almonds.
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