Topped with macarons and filled with lemon, coconut and raspberry cake, this beauty will impress all who see or taste it.
Make macarons by putting the icing sugars and almond meal into a food processor and pulse until combined, then sieve into a large bowl.
Place egg whites, sugar and cream of tartar into the mixer bowl; whip up with the whisk attachment until very stiff peaks form. Divide into 2 bowls and add the meringue to each and fold together, mix it all into 1 large bowl and then divide back into 2 when almost combined. Add a few drops of purple colour to one, and yellow to the second, mix until the right consistency. Spoon into a piping bag and pipe macarons onto a baking tray, plus some tiny ones for decoration for the top. Sprinkle dried lavender on the purple ones and leave the macarons out to form the skin.
For the Lemon, coconut and raspberry cake, cream together the sugar and butter, add the eggs slowly and then the flour and yoghurt. Stir in the desiccated coconut and rind from 1 lemon. Pour mixture into 2 x 10’’ tins and small cupcake moulds and bake at 180’C for 35 minutes or until a skewer comes out clean and bake the cupcakes for 10 minutes.
Make the jam by combining jam and raspberries in a saucepan over a low heat until soft, mash with a masher and simmer for 10-15 minutes or until a drop of the jam forms a skin when placed in the freezer for 1 minute.
Make the Lemon, almond and white chocolate cake by creaming together the sugar and butter, add the eggs slowly and then the flour and almond meal and yoghurt then the rind from 1 lemon. Pour mixture into 2 x 10’’ tins and small cupcake moulds and bake at 180’C for 35 minutes or until a skewer comes out clean.
Make the white chocolate ganache by boiling the cream in a saucepan and then pour over the white chocolate, stir after a few minutes until smooth.
Then make the buttercream by bringing the water, sugar and glucose to a simmer in a pan over a medium heat, brushing down the sides of the pan to stop it from crystallizing. Place the egg yolks in a mixer and whip when the sugar syrup reaches 110’C, then by the time the syrup has reached 114’C the eggs should be pale and thick, add the syrup slowly and gently while whipping. Whip for at least 4-5 minutes then place into the fridge. Once a bit cooled, continue to whisk the mixture whilst slowly adding the butter 1 cube at a time until it’s all combined and the butter cream is thick and creamy, cream in the salt and then set aside
To make the lemon curd, place the lemon rind, juice, butter and sugar into a bowl over a pot of simmering water, whisk eggs and yolk lightly and then add to the lemon mix. Whisk until all combined then leave to cook for about 13 minutes stirring occasionally. Allow to cool.
Once the macarons are ready, bake at 150’C for 14 minutes or until cooked and bake the mini ones for 8 minutes.
Make the macaron filling by creaming together the icing sugar and butter, divide into two bowls and add the lemon rind and yellow colour to one bowl and lavender, lemon rind and purple colour to the other.
Assemble whole cake by filling the macarons with lemon buttercream and lavender buttercream, fill the Lemon and coconut cake with the jam and curd, then the lemon and almond cake with the white chocolate ganache.
Divide the Italian buttercream into 3 bowls and colour each one ombre yellow. Pipe decoration on the bottom tier, then a messy, rustic coat on the top tier.
To make the cupcake frosting, cream together the butter and copha, then add the icing sugar and milk mixed with the cornflour, colour and flavour frosting with the lemon extract, then pipe roses onto cupcakes.
Assemble cake on the stand and place mini macarons on the top, along with more piped roses.
Nutritional analysis per serving (88 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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