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Macaron cake

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 250 g butter
  • 375 g sugar
  • 3 eggs
  • 375 g almonds, ground, peeled
  • 6 tbsp currant jelly
  • some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

This recipe comes from my great-great-grandmother’s handwritten cookbook from 1886. The information in parentheses is my own. Flour, butter, 125g sugar, and egg yolks are mixed into a batter, pressed into a springform pan, and baked until half-baked. (I bake the batter for 30 minutes at 180°C (top/bottom heat).) Then, the peeled, crushed almonds are mixed with 250g sugar and the beaten egg whites. This mixture is placed in thumb-thick strips over the cake like a lattice, and the whole thing is baked until light brown. (Here, I bake for 15 minutes at 180°C (350°F).) Once the cake has cooled, fill the gaps with jelly. (I then sprinkle the cake with powdered sugar.)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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