Rainbow Rose Cake with Macaron Lollipops (Nadine Perera)

5 from 4 votes
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 10 people
Calories 405 kcal


Cake base

  • 9 Pc. Eggs
  • 300 g Powdered sugar
  • 210 g Flour
  • 201 g Food starch
  • 3 pinch Salt
  • 1 Pc. Vanilla pod
  • 15 drops Almond extract
  • 1 Pc. Lemon
  • Food color


  • 100 g Egg Whites
  • 50 g Sugar
  • 200 g Powdered sugar
  • 200 g Ground almonds
  • 100 ml Whipped cream
  • 300 g Chocolate white


  • 1 kg Cream cheese
  • 500 g Chocolate white


  • Clamp the baking paper in at least two 24 springform pans, preheat the oven to 180 ° C. Cut two pieces of baking paper to the shape of the trays for the macarons. Cut the vanilla pod into three parts and scrape them all out, squeeze the lemon.
  • For the ganache for the macarons, heat the whipped cream in a small saucepan and dissolve the chocolate, which has been broken into pieces, then chill the mixture in the refrigerator for about 2 hours.
  • For the cream cheese creme for decoration, break the chocolate into pieces and melt in a water bath, stir until smooth and mix with the cream cheese. Chill the cream in the refrigerator for about 1 1/2 hours.
  • For the dough, the mixture for the 6 bases is mixed together from the same ingredients three times, halved each time and dyed in 2 colors. So separate 3 eggs three times, beat the egg white until stiff, sprinkle with powdered sugar and add salt, vanilla pulp, 1 teaspoon lemon juice and 5 drops of almond flavor. Sieve the flour and cornstarch onto the egg whites, add the egg yolks and carefully fold in everything. Halve the mixture (each half should weigh almost 200 g) and color it in rainbow colors.
  • Bake each 2 colors in the fan for about 15 minutes, 10 minutes in the tin and then leave to cool completely on a wire rack.
  • For the macarons, beat the egg white until stiff, pour in the sugar, fold in the powdered sugar and almonds. When the mixture is just about homogeneous, divide into 6 bowls (70 g each) and color in rainbow colors.
  • Pour the mixture into 6 piping bags and squirt macarons 3 cm in diameter onto the prepared baking paper, possibly placing a paper template underneath. Let the macarons dry for at least 20 minutes, then bake at 150 ° C top / bottom heat or at 130 ° C fan for about 11 minutes. The macarons should get feet in the oven after about 2 minutes. They are ready when they no longer give, when you press them lightly, and you can carefully remove them from the tray in the oven.
  • Whip the cold ganache and pour it into a piping bag. Squirt a dab of ganache onto a macaron, press a shashlik skewer into the ganache and place a second macaron on it and press down a little so that the ganache swells to the edge. Chill the macaron lollipops.
  • Decoration: Put the bases together alternately with a thin layer of cream cheese cream in a rainbow sequence and coat the cake all around with the cream. Mark circles on the cake with a round cookie cutter, pour the remaining cream into a piping bag with a large star nozzle and sprinkle roses on the cake. Chill the cake and put the macaron lollies in the cake before serving.


Serving: 100gCalories: 405kcalCarbohydrates: 44.2gProtein: 7.5gFat: 22g
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Written by John Myers

Professional Chef with 25 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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