Macarons and Tiramisu Birthday Cake
First time in my whole entire life, I did a Birthday cake for myself. I tell myself I must make a special cake this time, so I came out with an idea to use Macarons to decorate the Tiramisu cake (1st time baked also), i spent almost a day to complete this cake.
On this special moment, I need to take a photo with 1st Birthday cake did by me !! (my 10 years old son Lucas helps to take this photo)
Macarons and Tiramisu Cake
**Colourful Macarons
(printable recipe)
Almond flour 40g
Icing sugar 65g
Egg white 50g (1-2eggs)
Icing sugar 50g
Corn flour ½ tsp
Food colouring
1. Mix almond flour and icing sugar in a food processor, and give few "Pulse" to mix it well.
3. Beat egg white high speed till become foamy, gradually add in sugar until you get a glossy meringue (like cream), last add in corn flour and combine well.
4. Gently fold in flour mixture using spatula and mix well.
5. Add in food colouring.
5. Fill in the batter in a piping bag and pipe small rounds on a parchment paper.
6. Set aside to rest for 15mins.
7. Place macarons on a wooden board, bake at pre-heat oven at 130c for 3mins, and this process is to harden the shell only.
8. Remove wooden board, transfer macarons to another baking pan, bake at pre-heat oven at 150c for 15mins.
3. Spray some water on the paper, to easily remove the macarons (do it when macarons still warm). If you use non-stick parchment paper, you can save this step.
4. Store in air tight container to prevent macarons turned soggy.
**Tiramisu Cake
Almond flour 40g
Icing sugar 65g
Egg white 50g (1-2eggs)
Icing sugar 50g
Corn flour ½ tsp
Food colouring
1. Mix almond flour and icing sugar in a food processor, and give few "Pulse" to mix it well.
3. Beat egg white high speed till become foamy, gradually add in sugar until you get a glossy meringue (like cream), last add in corn flour and combine well.
4. Gently fold in flour mixture using spatula and mix well.
5. Add in food colouring.
5. Fill in the batter in a piping bag and pipe small rounds on a parchment paper.
6. Set aside to rest for 15mins.
7. Place macarons on a wooden board, bake at pre-heat oven at 130c for 3mins, and this process is to harden the shell only.
8. Remove wooden board, transfer macarons to another baking pan, bake at pre-heat oven at 150c for 15mins.
3. Spray some water on the paper, to easily remove the macarons (do it when macarons still warm). If you use non-stick parchment paper, you can save this step.
4. Store in air tight container to prevent macarons turned soggy.
**Tiramisu Cake
Recipe adapted from Moon 月亮, Thanks Moon for your kind sharing , but I made slight changes.
*makes a 7” cake
A) To make the Sponge cake
1 whole egg
25g caster sugar
25g cake flour
1tbsp coffee powder
10g butter (melted)
1tbsp milk
-Melt coffee powder with milk
-Beat egg, and gradually add in sugar, beat till double in volume and ribbon-like.
-Slowly fold in cake flour
-Add in coffee milk mixture and melted butter, mix well
-Bake at pre-heated oven at 180c for 30mins
-Set aside to cool the cake.
B) To make the coffee Syrup
13g sugar
25g hot water
3g coffee powder
5g Khalua (Coffee flavored liqueur)
-Mix all ingredients till dissolved, set aside.
C) To make the gelatine mixture
10g gelatine
50g hot water
-Dissolve gelatine and hot water over double-boiler, set aside.
D) In a mixing bowl, beat 250g Mascarpone cheese, set aside.
E) In a mixing bowl, with an electric mixer whisk the 250ml whipping cream until soft peak
F) To assemble the Macarons and Tiramisu Cake
*makes a 7” cake
A) To make the Sponge cake
1 whole egg
25g caster sugar
25g cake flour
1tbsp coffee powder
10g butter (melted)
1tbsp milk
-Melt coffee powder with milk
-Beat egg, and gradually add in sugar, beat till double in volume and ribbon-like.
-Slowly fold in cake flour
-Add in coffee milk mixture and melted butter, mix well
-Bake at pre-heated oven at 180c for 30mins
-Set aside to cool the cake.
B) To make the coffee Syrup
13g sugar
25g hot water
3g coffee powder
5g Khalua (Coffee flavored liqueur)
-Mix all ingredients till dissolved, set aside.
C) To make the gelatine mixture
10g gelatine
50g hot water
-Dissolve gelatine and hot water over double-boiler, set aside.
D) In a mixing bowl, beat 250g Mascarpone cheese, set aside.
E) In a mixing bowl, with an electric mixer whisk the 250ml whipping cream until soft peak
F) To assemble the Macarons and Tiramisu Cake
10g khalua
1 Egg
100g sugar
about 24 sponge fingers (savoiardi)
- Cut off one end of the sponge fingers (same height as per baking pan). Line the sides of a 7" round baking pan* (with a removable base or use a springform pan).Save the leftover small pieces. Brush coffee syrup (B) over the sponge fingers.
-Trim off side of the sponge cake in order to place the sponge cake at the bottom of the baking pan. Brush coffee syrup over the sponge cake.
-Beat egg and sugar with a hand whisk over double-boiler, till double in volume and pale in colour.
-Pour the egg mixture to another big mixing bowl.
- Add in C, then followed by D, E, and 10g khalua.
- Spoon over half of the cheese filling. Spread evenly. Place the small leftover sponge fingers over the cheese filling and brush some coffee syrup.
-Spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for overnight.
-Decorate with fresh whipped cream, macarons and chocolate shavings
Happy Baking !!!
1 Egg
100g sugar
about 24 sponge fingers (savoiardi)
- Cut off one end of the sponge fingers (same height as per baking pan). Line the sides of a 7" round baking pan* (with a removable base or use a springform pan).Save the leftover small pieces. Brush coffee syrup (B) over the sponge fingers.
-Trim off side of the sponge cake in order to place the sponge cake at the bottom of the baking pan. Brush coffee syrup over the sponge cake.
-Beat egg and sugar with a hand whisk over double-boiler, till double in volume and pale in colour.
-Pour the egg mixture to another big mixing bowl.
- Add in C, then followed by D, E, and 10g khalua.
- Spoon over half of the cheese filling. Spread evenly. Place the small leftover sponge fingers over the cheese filling and brush some coffee syrup.
-Spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for overnight.
-Decorate with fresh whipped cream, macarons and chocolate shavings
Happy Baking !!!
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