Creamy Mascarpone Almond Macaroon Cake

Creamy Mascapone Almond Macaroon CakeThis is a beautiful layered cake with almond cake layers in-between mascarpone cheese layers. It only looks very complicated and fancy but has a simple grounded taste.

Almond Cake/Macaroon Layer Ingredients
4 cups sliced blanched almonds or blanched slivered almonds (blanching is the process of submerging the food in hot water and allowing it to cook momentarily)
3 cups confectioners sugar
1/4 teaspoon salt
6 large egg whites
2 teaspoons vanilla
6 tablespoons granulated sugarMascarpone Layer Ingredients
2 cups mascarpone cheese
1 3/4 cups heavy whipping cream
1/4 cup Disaronno Amaretto
1/4 cup sugar
1 tsp vanilla

1 cup slivered and toasted almonds

Almond Cake/Macaroon Layer Directions
Take a piece of parchment paper and trace the bottom of an 8 inch cake pan, repeat this two more time for a total of three 8-inch circles. (If you prefer thinner layers, create four circles and decrease the cooking time by 5 minutes. I personally prefer four thin, crispy layers.)
In a food processor, pulse together the blanched almonds and the confectioner sugar until well combined. This should take 3-5 minutes and the texture of the mixture should resemble wet sand. Add the salt to the mixture and set aside.Beat the eggs and vanilla  with an electric mixer until soft peaks are formed. Add the sugar in by the tablespoon and continue mixing, the end result should be stiff white peaks. (Stiff Peak – When you turn the whisk upside down, and the peaks do not bend and they hold their shape. They should point straight up without collapsing at all and the mixture should be thick and heavy.)

Stir the egg mixture into the almond paste and fold together. So not mix or the beautiful body of the eggs will be destroyed. Smooth this mixture onto the two rounds you created on the parchment paper and smooth the top. Allow this mixture to stand at room temperature for 30 minutes until it seems to have dried a bit. There will be a bit of a crust, do not worry, this is normal.

Preheat the oven to 300 degrees F. Bake for 12 minutes then switch the two racks and bake for an additional 12-15 minutes until the edges are golden brown and they are crisp. Turn the oven off and allow the almond cake/macaroons to sit in the oven for 10 minutes then remove and let cool on wire racks for an hour.

Mascarpone Layer Directions

Whip all ingredients together until fluffy and stiff.
Assembling Directions

Place one of the cakes/macaroons on the bottom of a serving tray and top with 1/3 of the mascarpone cheese mixture and continue the layers as such until there is just mascarpone on top.

Top with the toasted slivers of almonds and serve.
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