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Rich Terracotta Raspberry Macaron Heart Cake

By January 31, 2024March 21st, 2024Recipes

By chef Fred Csibi – Levin

Large format macaron cake with deep cocoa and raspberry flavors. A unique cake made using a textured macaron top, which adds dimension and elegance. This cake is filled with a Rich Terracotta whipped ganache with an incredibly deeper cocoa flavor compared to whipped ganache made with chocolate.

Part 1: Macaron

Ingredients

  • 100g Egg Whites
  • 90g Granulated Sugar
  • 4g Egg White Powder
  • 130g Powdered Sugar
  • 130g Almond Flour
  • Red Gel Food Coloring

Method

  1. Pre-heat the oven to 160℃/ 300F.
  2. Combine the egg white powder with the granulated sugar. 
  3. Sift the almond flour and powdered sugar.
  4. Whip egg whites on medium speed until foamy/frothy. 
  5. Gradually add the granulated sugar, egg white powder mixture, continue whipping on medium speed until medium peaks form. 
  6. Add food coloring, keep whisking on medium speed until glossy stiff peaks form. 
  7. Add half the almond flour and powdered sugar mixture to a bowl with the meringue.
  8. Mix gently with a spatula until combined.
  9. Add the remaining almond flour mixture and combine. 
  10. Once the dry ingredients are just incorporated, remove 1/3 of the batter and pour into a piping bag fitted with a St Honoré-style tip.
  11. Start folding gently the other half of the batter until it becomes glossy and falls off the spatula like ribbons, this process is called macaronage. 
  12. Pour the second bater into a piping bag fitted with a round trip (#2A). 
  13. Pipe the 1st macaron batter onto the tray with a Teflon sheet with the pre-printed templates under it. Use this batter to make the textured top of the cake.
  14. Pipe 2nd batter to make the bottom of the cake.
  15. Pop any air bubbles using a toothpick. 
  16. Let the piped macarons rest on the kitchen counter until the skin develops. 
  17. Once the skin is formed, transfer to oven place & bake for 15-17min. Let the macarons cool before removing.

Part 2: Rich Terracotta Whipped Ganache

Ingredients

  • 125g Cream 36% (1)
  • 40g Granulated Sugar
  • 20g Glucose Syrup
  • 25g deZaan Rich Terracotta Cocoa Powder
  • 15g deZaan Stellar cocoa butter chips
  • 21g Gelatin mass, made with 160- Bloom gelatin
  • 125g Cream 36% (2)

Method

  1. Prepare the gelatin mass by slowly adding 3g of gelatin powder into 18mL of cool water. Let hydrate for 10min.  
  2. Combine the cream (1) with the granulated sugar, glucose syrup and Rich Terracotta cocoa powder in a saucepan.
  3. Bring to a simmer while whisking.
  4. Pour over the cocoa butter, mix with a spatula until combined. 
  5. Melt the gelatin mass by heating for 10 seconds in the microwave. Add it to the mixture. 
  6. Add the cream (2), emulsify with an immersion blender.
  7. Strain, cover with plastic film and let set in the fridge for 2-4hr.
  8. Whip to medium peaks & transfer to piping bag.

Part 3: Raspberry Confit

Ingredients

  • 300g Raspberries, washed, and dried
  • 30g Lemon Juice
  • 75g Granulated Sugar
  • 7.5g Pectin NH

Method

  1. Heat the raspberries with the lemon juice while mixing until the fruit becomes soft.
  2. Combine the sugar and pectin in a bowl. 
  3. Bring to a simmer, remove from the heat, and slowly add the pectin while mixing. Place back in the heat and bring to a boil. 
  4. Continue cooking until it thickens. Use a hand blender to smoothen the mixture into a confit.
  5. Strain & add a few additional pieces of raspberries if desired for additional texture. 

Part 4: Raspberry Fluid Gel

Ingredients

  • 100g Raspberry Puree
  • 25g Water
  • 30g Granulated Sugar
  • 1.8g Agar Agar

Method

  1. Combine the agar-agar and sugar. 
  2. Heat the puree and water to a simmer. Remove from the heat and add the agar-agar/sugar. 
  3. Bring to a boil for 1-2 min. Pour in a container, let’s set in the fridge. 
  4. Process using a small food processor until a gel is obtained. If needed, add small amounts of puree to obtain a smooth texture. 

Part 5: Crimson Red Royal Icing

Ingredients

  • 6g Meringue Powder 
  • 25g Warm water, increase as needed.
  • 90g Powdered Sugar
  • 18g deZaan Crimson Red Cocoa Powder
  • 5g Light Corn Syrup  
  • Red Gel Food Coloring 

Method

  1. Combine water and meringue powder. Beat with a paddle attachment at medium speed until frothy.
  2. Add powdered sugar, Crimson Red cocoa powder, and light corn syrup. Mix on low speed. Mixture will be very stiff and may not come together yet. 
  3. Add small amounts of water at a time at low speed until achieving a pipeable consistency.
  4. Add 1-2 drops of red colorant and combine. 

Part 6: Assembly

Method

  1. Whip the Rich Terracotta ganache and pour onto a piping bag fitted with a large round tip (#1A). Pipe along the edge of the bottom of the macaron cake. 
  2. Pipe the raspberry confit in the center of the bottom of the macaron cake. 
  3. Place the top of the macaron cake. 
  4. Fill the open center of the cake with fresh raspberries. 
  5. Pour raspberry gel in the center of the raspberries that are facing upwards.
  6. Pipe a thick line of Crimson Red icing in the center of the textured macaron top. 
  7. Decorate by placing dried flower petals and gold leaf on top of the Crimson Red icing. 
  8. Finally, add fresh mint leaves in the center of the cake.