deZaan Rich Terracotta Raspberry Macaron Heart Cake
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.
Equipment
- Oven
- Mixing Bowl
- Sifter
- Stand Mixer
- Whisk
- Rubber Spatula
- Piping Bag
- Cooking Tray
- Teflon Sheet
- Toothpick
- Stovetop
- Saucepan
- Refrigerator
- Sieve
- Hand Blender
- Large Pot
- Food Processor
Ingredients
Macron
- 100 g Egg Whites
- 90 g Granulated Sugar
- 4 g Egg White Powder
- 130 g Powdered Sugar
- 130 g Almond Flour
- Red Gel Food Coloring
Rich Terracotta Whipped Ganache
- 125 g Heavy Cream 36%
- 40 g Granulated Sugar
- 20 g Allez Belgian Glucose Syrup
- 25 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 15 g Allez Cocoa Butter Mini Discs
- 21 g Gelatin Mass (Made with 160-Bloom Gelatin)
- 125 g Heavy Cream 36%
Raspberry Confit
- 300 g Raspberries (Washed and dried)
- 30 g Lemon Juice
- 75 g Granulated Sugar
- 7.5 g Pectin NH
Raspberry Fluid Gel
- 100 g Raspberry Puree
- 25 g Water
- 30 g Granulated Sugar
- 1.8 g Agar Agar
Crimson Red Royal Icing
- 6 g Meringue Powder
- 25 g Warm Water (increase as needed)
- 90 g Powdered Sugar
- 18 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 5 g Light Corn Syrup
- Red Gel Food Coloring
Instructions
Macron
- Pre-heat the oven to 160℃/ 300
- Combine the egg white powder with the granulated sugar.
- Sift the almond flour and powdered sugar.
- Whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar, egg white powder mixture, continue whipping on medium speed until medium peaks form.
- Add food coloring, keep whisking on medium speed until glossy stiff peaks form.
- Add half the almond flour and powdered sugar mixture to a bowl with the meringue.
- Mix gently with a spatula until combined.
- Add the remaining almond flour mixture and combine.
- 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.
- 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.
- Pour the second bater into a piping bag fitted with a round trip (#2A).
- 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.
- Pipe 2nd batter to make the bottom of the cake.
- Pop any air bubbles using a toothpick.
- Let the piped macarons rest on the kitchen counter until the skin develops.
- Once the skin is formed, transfer to oven place & bake for 15-17min. Let the macarons cool before removing.
Rich Terracotta Whipped Ganache
- Prepare the gelatin mass by slowly adding 3g of gelatin powder into 18mL of cool water. Let hydrate for 10min.
- Combine the cream (1) with the granulated sugar, 20 g Allez Belgian Glucose Syrup and 25 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder in a saucepan.
- Bring to a simmer while whisking.
- Melt the gelatin mass by heating for 10 seconds in the microwave. Add it to the mixture.
- Add the cream (2), emulsify with an immersion blender.
- Strain, cover with plastic film and let set in the fridge for 2-4hr.
- Whip to medium peaks & transfer to piping bag.
Raspberry Confit
- Heat the raspberries with the lemon juice while mixing until the fruit becomes soft.
- Combine the sugar and pectin in a bowl.
- 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.
- Continue cooking until it thickens. Use a hand blender to smoothen the mixture into a confit.
- Strain & add a few additional pieces of raspberries if desired for additional texture.
Raspberry Fluid Gel
- Combine the agar-agar and sugar.
- Heat the puree and water to a simmer. Remove from the heat and add the agar-agar/sugar.
- Bring to a boil for 1-2 min. Pour in a container, let’s set in the fridge.
- Process using a small food processor until a gel is obtained. If needed, add small amounts of puree to obtain a smooth texture.
Crimson Red Royal Icing
- Combine water and meringue powder. Beat with a paddle attachment at medium speed until frothy.
- Add powdered sugar, 18 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder, and light corn syrup. Mix on low speed. Mixture will be very stiff and may not come together yet.
- Add small amounts of water at a time at low speed until achieving a pipeable consistency.
- Add 1-2 drops of red colorant and combine.
Assembly
- 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.
- Pipe the raspberry confit in the center of the bottom of the macaron cake.
- Place the top of the macaron cake.
- Fill the open center of the cake with fresh raspberries.
- Pour raspberry gel in the center of the raspberries that are facing upwards.
- Pipe a thick line of Crimson Red icing in the center of the textured macaron top.
- Decorate by placing dried flower petals and gold leaf on top of the Crimson Red icing.
- Finally, add fresh mint leaves in the center of the cake. Enjoy!