Macaron Cake
Ingredients
- 24 Le Petit Français French Macarons
- 14 oz flour
- 5 eggs
- 10.5 oz unsalted butter (softened)
- 7 oz raspberries
- 4 teaspoons baking powder
- 14 oz sugar
- 10 fl. oz. whole milk
- 1 teaspoon natural vanilla flavoring
- 17.5 oz mascarpone
- 2 lemons
- 10.5 oz Philadelphia
- 6 oz icing sugar
Instructions
- Prepare your French Macarons according to the instructions on the packaging.
Prepare the sponge cakes:
- Preheat the oven to 355°F.
- Beat the eggs together with the sugar in a mixing bowl.
- Add the softened butter, flour and baking powder. Mix vigorously.
- Add the milk and the vanilla. Mix well.
- Divide the batter evenly between two cake tins.
- Bake for 45 minutes. Allow to cool.
Prepare the icing:
- Squeeze the juice from the lemons. Mix the mascarpone, Philadelphia, lemon juice and sugar in a mixing bowl. Set aside.
Assemble:
- Cut each sponge cake into two even layers. You will get 4 sponge discs.
- Place the first disc on a flat serving dish, then cover with your icing and sprinkle a few raspberries on top.
- Place a second sponge disc on top of the first one, then add another layer of icing and raspberries.
- Repeat for the other two sponge discs.
- Cover the entire cake with the remaining icing, carefully smoothing over the edges.
- Decorate the outside of the cake with 24 French Macarons.
- Keep the cake in the fridge for at least 24 hours before enjoying.