Raspberry Easter Macaron Cake

Before starting this Raspberry Easter Macaron Cake recipe, organise the necessary ingredients for the hazelnut macaron biscuit.

For the hazelnut macaron biscuit: Combine 170 grams of castor sugar, the ground hazelnuts and almond powder. Sift together. Set aside.

Place the egg whites in the stand mixer recipient, and start beating at maximum speed. Add the brown sugar immediately after you start beating...

... and 100 grams of castor sugar.

Beat the egg whites until stiff.

Add the sifted preparation in 2 or 3 stages and combine gently with a rubber spatula. This preparation should be used and baked immediately.

Spread with a baking sheet (40 x 30 cm) lined with slightly greased greaseproof paper.

L'étaler avec une cranked spatula over the whole surface of the baking sheet to an even thickness.

Bake at 180°C (gas 4) for 15 minutes, in a fan-assisted oven.

When cooked, remove from the oven and let cool.

For the cream: Organise all the necessary ingredients.

In a saucepan, combine the milk and vanilla pod split in half. Bring to a boil...

... and add half of the castor sugar.

In a separate bowl, crack the whole egg and add the rest of the sugar.

Blanch the ingredients using a whisk.

Add the crème pâtissière powder...

... and combine again with a whisk. No lumps should remain.

Steep the gelatine sheets in cold water.

Pour the boiling milk on top of the blanched eggs.

... and combine with a whisk.

Transfer the preparation into the saucepan used to boil the milk...

... and cook over medium heat, whisking constantly...

... until thick. This should take about 3 or 4 minutes.

Transfer the cream into a bowl.

Strain the gelatin with your hands...

... and add to the cream. Combine well.

Add the butter (cut into cubes) to the hot cream...

... and combine until completely melted.

Add the dark rum for flavour and combine. The amount of rum varies according to the desired flavour intensity.

Transfer the cream into a baking sheet with raised edges and spread into a thin layer so it cools down faster. To prevent the formation of a crust, place cling film in direct contact with the surface of the cream. Do not refrigerate.

Beat the whipping cream until you obtain a whipped cream.

Gently incorporate the beaten egg whites to the cream.

Combine with a rubber spatula and taste. Add more rum if needed.

Using an oval cake ring (25 x 18cm), cut the macaron biscuit into 2 oval shapes.

Place one oval-shaped biscuit at the bottom of the ring.

Using a piping bag, fill with cream halfway up. The use of a nozzle is not necessary.

Bury raspberries in the cream...

... and cover with another layer of cream.

Even the surface with a spatula.

Bury more raspberries in the cream...

... and cover with the second biscuit.

Press down on the biscuit so it comes up to the level as the rim of the cake ring.

Place a heavy baking sheet on top and store in the fridge for 2 or 3 hours. You can prepare this cake the day before and refrigerate overnight. If you're making this cake several days in advance, store it in the freezer.

On the day: Remove the cake from the fridge or freezer. If stored in the freezer, make sure the cake has completely defrosted before doing anything. If stored in the fridge, remove the baking tray and greaseproof paper.

Slightly reheat the sides of the ring with a blow torch. This operation should be very gentle. The blow torch should be contact with the ring for a second only.

Gently remove the ring by sliding it upwards. Reserve in the fridge.

Temper the chocolate, following our easy technique with Mycryo cocoa butter. On an acetate strip or acetate sheet cut to the same height as the cake, pour the tempered chocolate and spread to a thickness of about 2mm.

Leave to set. If the tempering was done correctly, the chocolate should crystallize within a few minutes. When partially crystallized...

... carefully lift the strip, starting from one corner with the tip of a knife. The chocolate should be dry to the touch but still flexible.

Gently arrange the chocolate strip around the cake.

The chocolate should set within a few minutes in direct contact with the cold cake. Carefully detach the plastic strip. The chocolate should be glossy and add a finishing touch to the cake/

Drizzle the surface of the cake with icing sugar.

Place a sugar rose in the centre...

... and arrange a few Easter eggs around the cake.

Finish by placing 3 petals around the rose decoration.