Sicilian Macaroon Cake

Name: Sicilian Macaroon Cake
Yield: 2 cakes, 10 inches (25 cm) in diameter
Cuisine: Moroccan
Ingredients: 1 tablespoon (5 g) ground cinnamon; ½ recipe Almond Sponge batter (see Step 2); Dark coating chocolate, melted; 2 Cocoa Short Dough Cake Bottoms, 10 inches (25 cm) in diameter; ½ recipe Japonaise Meringue Batter; Small Almond Macaroons; 2 cups (480 ml) heavy cream; 1 tablespoon (15 g) granulated sugar; 5 ounces (140 g) sliced almonds, toasted and lightly crushed; 4 ounces (115 g) red currant jelly; Macaroon-Maraschino Whipped Cream; ¼ cup (60 ml) orange juice; 2 tablespoons (30 ml) maraschino liqueur; Shaved dark chocolate

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Medium

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

The prospect of making short dough, meringue, and sponge layers might give you second thoughts about the practicality of this cake. True, plenty of slice-and-fill cakes can be prepared in less than half the time, but if you are looking for something special, Sicilian Macaroon Cake is both unusual and delicious.

Ingredients

½ recipe Japonaise Meringue Batter
1 tablespoon (5 g) ground cinnamon</

Africa
Morocco
Mediterranean
Vegetarian
Cake

Method

Draw 2 circles, 10 inches (25 cm) in diameter, on baking paper and invert the paper on a sheet pan. Place the Japonaise meringue batter in a pastry bag with a No. 4 (8-mm) plain tip