Macaron Instant Gâteau
If you need a dessert for a crowd that can be ready in a jiffy then this Macaron Instant Gâteau is the cake for you! It looks so stunning no one will believe that you brought it together in no time at all!
Ingredients
- 1 x sponge flan
- Splash of Cointreau
- 300g large strawberries
- 600ml double cream
- 1 tsp vanilla bean paste
To decorate
- Macarons
- Mint sprigs
- Spun sugar
Method
- Using a 24cm cake ring cut the centre out of the sponge, then cut through horizontally with a bread knife.
- Put the cake ring onto a cake stand, pop one of the cake slices into the bottom of the ring and drizzle over the Cointreau.
- Cut half of the strawberries in half and place around the edges of the cake, as tightly as possible, with the flat side facing out (touching the pastry ring).
- Whip the cream and vanilla together, spoon onto the cake, flatten and top with the other slice of cake. Finish with another thin layer of cream.
- Warm the outside of the metal ring with a blow torch to remove.
- Decorate the top of the cake with macarons, strawberries, mint leaves and spun sugar.
Ingredients
- 1 x sponge flan
- Splash of Cointreau
- 300g large strawberries
- 600ml double cream
- 1 tsp vanilla bean paste
To decorate
- Macarons
- Mint sprigs
- Spun sugar
Method
- Using a 24cm cake ring cut the centre out of the sponge, then cut through horizontally with a bread knife.
- Put the cake ring onto a cake stand, pop one of the cake slices into the bottom of the ring and drizzle over the Cointreau.
- Cut half of the strawberries in half and place around the edges of the cake, as tightly as possible, with the flat side facing out (touching the pastry ring).
- Whip the cream and vanilla together, spoon onto the cake, flatten and top with the other slice of cake. Finish with another thin layer of cream.
- Warm the outside of the metal ring with a blow torch to remove.
- Decorate the top of the cake with macarons, strawberries, mint leaves and spun sugar.
