Macaron cake


  • 20 gram FunCakes egg white powder
  • 120 ml water
  • 120 gram FunCakes almond flour
  • 220 gram FunCakes icing sugar
  • 20 gram sugar
  • Wilton Icing color orange and pink
  • Macaron mat
  • 200 gram FunCakes mix voor Cupcakes
  • 5 eggs (approx. 250 gram)
  • 250 gram butter
  • Round baking pan 20cm
  • 250 gram FunCakes mix for Buttercream
  • 250 ml water
  • 300 gram butter
  • FunCakes flavouring forest fruits
  • Forest fruit jam
  • Decorating bag
  • Wilton tip 1M
  • FunCakes nonpareils orange

Mix 20 gram egg white powder with 120 ml water in bowl, let this stand for 5 minutes. Add 40 gram of sugar and the orange colouring and beat it mixture. When the merinque is solid, add 120 gram almond flour and 220 gram icing sugar (sieved) and mix lightly. Fill a decorating bag with the mixture and pipe small round on the macaron mat. Let them rest for at least 1 hour. Preheat the oven to 150°C (convection oven 130°C). Bake the macarons in approx. 10-12 minutes and let them cool down.

Mix the mixture for cupcakes, the eggs and the butter in 4 minutes on low speed to a smooth batter. Bake the cake in a preheated oven to 160°C (convection oven 140°C) in approx. 70 minutes. Let the cake cool down.

Add 250 ml of water to 250 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Beat 300 grams of butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Add the pink colouring and 25 gram of flavouring. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Fill the cake with the buttercream and jam and cover the outside with the buttercream. Place the tip in the decorating bag and fill this with the cream. Fill the macarons and place them to each other. Pipe swirls on the cake and decorate with macarons and nonpareils.

Number of cake slices:
8-10 slices.