Sunday, June 12, 2016

Fancy "Green Apple" Apple Tart

I had this idea of making an apple tart that actually looks like an apple for a while now. Well, I can't take all the credit. The idea was inspired by a couple of patisseries that did that, and I thought it's probably something I can recreate quite easily at home. So there you go! Not bad at all, if I may say so myself. Haha.

The hardest part of making this tart is the pâte sucrée. I did a post on making pâte sucrée last week. The other components for this tart are pretty easy, I promise.

The dome part of this tart is an apple vanilla bavarian cream. Bavarian cream is like a custard based mousse. Hidden under the dome is homemade vanilla apple compote.

I'm really happy with the glazing. Look how shiny it is! I could almost see my reflection. A note about the glazing - you will need several coats to achieve the glaze. Just pour the glaze that is collected at the bottom of the baking tray back into the jug, pour over the domes again, keep repeating. You will probably need to do this about 10 times.

Fancy "Green Apple" Apple Tart

Makes 6 tarts

Pâte Sucrée
See link here.

Bake the pâte sucrée on the day when you are ready to assemble the tart. I used 8cm diameter tart rings.

Apple Puree
250 grams granny smith apples (about 3-4 apples, see notes below)
25 grams caster sugar
25 grams water

To make apple puree:
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.

Combined apples, sugar and water in a saucepan over medium heat. Cook until apples are very soft, about 15 minutes. Transfer to food processor and puree. Makes about 1/2 cup apple puree.

Apple Bavarian Cream
2 sheets gelatin
2 egg yolks
50 grams caster sugar
1 vanilla bean, halved and seeds scraped
1/2 cup apple puree (see steps above), room temperature
200ml whipping cream

To make apple bavarian cream:
Soften the gelatin in a bowl of cold water.

Whisk egg yolks, sugar and vanilla seeds in a heatproof bowl until pale and creamy. Add apple puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools to room temperature.)

Meanwhile, whisk cream to firm peaks (be careful not to over-whip). When the apple mixture cools completely, carefully fold whipped cream into the apple mixture with a spatula until combine.

Spoon the apple bavarian cream in the cavities of 70mm diameter semi-sphere silicon mold. Wrap the mold well with plastic wrap, and freeze until completely frozen.

Apple Compote
1 sheet gelatin
250 grams granny smith apples (about 3-4 apples, see notes below)
25 grams caster sugar
25 grams water
1 vanilla bean, halved and seeds scraped

To make apple compote:
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.

Soften the gelatin in a bowl of cold water.

Combined apples, sugar, water and vanilla pod and seeds in a saucepan over medium heat. Cook until apples soften slightly, about 5 minutes. The apples should lose the crunch, but still firm and not mushy. Remove vanilla pod.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Refrigerate for at least 4 hours.

4 sheets gelatin
250ml water
250 grams caster sugar
A couple drops of green food coloring

To make glaze:
Soften the gelatin in a bowl of cold water.

Combined water and sugar in a saucepan over medium heat, stir until sugar dissolves, and allow to bring to a boil for 5 minutes.

Squeeze the excess water from the gelatin. Stir gelatin into the sugar syrup. Add food colouring and stir to combine. Pour glaze into a jug and set aside to cool to room temperature (20ish degree celsius) before use.

To assemble:
Spoon apple compote into baked tart case. Set aside.

Unmold the apple bavarian cream domes, and place on cooling rack set on a baking tray. Pour room temperature glaze over the domes. Note about the glaze- the first pour/coat of glaze will seems like it's not sticking to the dome. You will need to pour the glaze over the dome a few more times, letting each coat to set for half a minute before the next pour.

Carefully place the dome over the tart case. Stick a pretzel stick on top of the dome.

Allow to thaw tart before serving. (Note: Takes about 20 minutes to thaw at room temperature depending on the weather. Or 2-4 hours to thaw in the fridge.)

Saturday, June 4, 2016

Pâte Sucrée (Sweet Crust Pastry)

Next week, I will be sharing a very special recipe – a tart of sort. It will be a secret for now. In the meantime, I thought I will first share the basic of making pâte sucrée (sweet crust pastry) which I will be using for the tart.

I have two go-to pâte sucrée recipes. One is a lot easier and I like to use that for filling that needs to be baked, like my classic lemon tart and passionfruit tart.

This pâte sucrée is my favourite of the two even though it requires a few more steps, and the pastry is harder to manage especially on a hot day. But it’s worth the effort if done right because this pâte sucrée is more buttery, richer and crisper. Just like the ones that you get from a good French patisserie.

Lining the tart ring is still a challenge for me, but I think I’m starting to get the hang of it.

A tip for making this pâte sucrée- avoid making this on a hot day especially if you have little experience with making pastry. If the pastry becomes too soft to handle, put it in the freezer for a minute until it’s firm.

This recipe makes a big batch. My advice is to make the full batch, divide into portions, and freeze the portions that you won’t be using. It keeps well in the freezer.

Pâte Sucrée (Sweet Crust Pastry)
(Adapted from PS Desserts)

360 grams unsalted butter, room temperature, softened
150 grams pure icing sugar, sifted
4 egg yolks
50 ml cold water
500 gram plain flour, sifted
a pinch of cooking salt

To make pâte sucrée:
Place the butter and icing sugar in the bowl of an electric mixer fitted with a paddle attachment.

Mix together at a low speed until the icing sugar is incorporated into the butter and the mixture is smooth. Take care not to aerate too much. You don't want it pale and fluffy. This step should not take you more than a minute.

In a separate bowl, combine the 4 egg yolks and water.

With the mixer on low, add the egg yolks and water mixture to the butter mixture bit by bit. At this stage the mixture may look as through it has separated (see photo below). Don't worry, it will be fine once the flour is added.

Now turn off the mixer, then tip in the flour and salt. On low speed, work in the flour and salt until the mixture just comes together and is crumbly. Do not overwork at this stage as the gluten in the flour will activate and the pastry could become tough. This step should only take about a minute.

Tip the contents of the bowl onto a work surface. Working very quickly, gather the pastry together into a smooth ball. Divide the pastry into half. Pat each half into about 3cm half rounds. You don't want a big boulder otherwise it will make it harder to roll out the pastry. Wrap in plastic wrap and refrigerate until chilled all the way through. (This pastry freezes well. Freeze the portion you don't use. Remove from the freezer and thaw overnight in the fridge before rolling out.)

Lining the tart rings:
Once the pastry has chilled (at least 30 minutes), roll out the pastry between two sheets of baking paper until 2mm (1/16") thick. For a larger tart, roll the pastry out to 4mm thick.

If the pastry becomes too soft after you rolled it out, freeze the pastry for a minute until firm but still pliable. Cut pastry large enough to line the tart ring. Ease the pastry into the ring, and gently press the dough to the corners of the ring. It is extremely important (and the hardest step) to make sure the pastry is perfectly flush along the corner and sides of the ring. Make sure not to make too much indentations with your fingers. Trim off the excess pastry. Prick the pastry with a fork.

At this stage, I usually like to cover the pastry with plastic wrap and freeze it overnight. I find that baking the pastry from when it’s completely frozen helps minimize shrinkage.

To blind bake:
Preheat the oven to 180C fan forced.

Scrunch up a piece of baking paper, straighten it out, then line the paper over the frozen tart shell (I prefer using baking paper to foil because it doesn't stick to the pastry as much.) Fill with uncooked rice all the way to the top. Bake for 18 minutes (or 25 minutes for larger tart).

Remove from oven, tip out the rice and remove the baking paper. Return to the oven for 5 - 10 minutes or until the pastry is golden.

Saturday, January 30, 2016

Blueberry and Lemon Friands

I love these simple little cakes. I know they look quite plain, but trust me, they are absolutely delicious. The best thing about them is that they are so easy to make.

In Australia, friands are typically baked in small oval cake tins. You can of course bake these in standard muffin pan.

Now on the topic of brown butter (beurre noisette) vs melted butter. The brown butter apparently gives a nutty note to the cake. I found that it didn’t make a whole heap of difference worthwhile the effort of browning the butter. Well, that’s my opinion anyway. So melted butter for my friands it is.

Of all the different favours I have experimented with, my favourite is still the classic blueberry and lemon. When baked, the blueberries will burst and become jammy and delicious.

These little cakes are best served still warm from the oven, with the crust crisp and the centre moist and light. Having said that, they are just as wonderful after a day or two.

Blueberry and Lemon Friands

Makes about 5

100 grams icing sugar
25 grams plain flour
85 grams almond meal (ground almond)
Zest of 1 lemon
120 grams egg whites (about 3 eggs)
100 grams unsalted butter, melted and cooled
About 85 grams blueberries
About 1/4 cup almond flakes

Additional butter and flour for prepping the cake pan. See method below.

To make Blueberry and Lemon Friands:
Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced).

Rub softened butter in the holes of the friand or muffin pan, and dust each hole lightly with flour. Tap the pan, upside down, over the sink to get rid of excess flour. Set aside. (Note: Don't be tempted to skip this step even if you have a non-stick pan. It not only helps to guarantee that the friands won't get stuck in the pan, the butter and flour will give a nice golden crust all over.)

Combine icing sugar, plain flour, almond meal and lemon zest in a large bowl. Set aside.

Lightly whisk egg whites in a separate bowl until they form a light foam. (Note: It's important not to over whisk the egg whites or you will rubbery friands. This step is only for breaking up the egg whites slightly so that it can be folded into the dry ingredients easier.)

Tip egg whites and cooled melted butter into the dry ingredients. Using a spatula, lightly fold the mixture together until just combined.

Divide the batter into the holes of the prepared pan up to 3/4 full. Drop about 6 blueberries in each hole. Lightly crush almond flakes with your fingers and scatter over the cake batter.

Bake for about 25 minutes, or until golden and a skewer inserted into centre of cake comes out clean.

Serve warm with a light dusting of icing sugar.

Friday, January 1, 2016

Hazelnut Opera Cake

Cheers to a new year! I hope you have enjoyed the festive season, and all pumped for the new year? I know I am! Bring it on 2016!

This is my first blog post of the year. So it should be about cake. Of course.

This one I'm excited about. Hazelnut Opera Cake. My take on the classic opera cake.

My hazelnut opera cake consists of 5 components - hazelnut joconde, coffee kahlua syrup, nutella spread, coffee buttercream and chocolate ganache glaze.

I found that getting the ratio of the components right is the trickiest part of making this cake, and also the most important as it has a huge impact on the overall balance of flavours. I tried to make the joconde and buttercream the same thickness at about 5mm. For the nutella layer, I found that it's best to keep it about 1mm or it can be too sweet and overpowering.

I kept the decoration simple with a light sprinkle of coffee beans, cocoa nibs and almond meal.

Hazelnut Opera Cake

Makes one 15cm cake

Hazelnut Joconde
125 grams icing sugar, sifted
125 grams ground hazelnut (hazelnut meal)
40 grams plain flour, sifted
160 grams whole eggs, room temperature
30 grams unsalted butter, melted and cooled
100 grams egg whites (reserve yolks for the buttercream)
30 grams caster sugar

Coffee Kahlua Syrup
125 ml water
80 grams caster sugar
125 ml espresso
2 tablespoons kahlua

Coffee Buttercream
2 teaspoons coffee granules
2 teaspoons hot water
60 grams egg yolks
100 grams caster sugar
30 ml water
225 grams unsalted butter, softened, cut into small cubes

Chocolate Ganache Glaze
125 grams dark chocolate
20 grams liquid glucose
130ml whipping (pouring) cream

You will also need Nutella.

To make hazelnut joconde:
Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). Line two 35 x 22cm baking trays with baking paper.

Using an electric stand mixer fitted with whisk attachment, whisk icing sugar, hazelnut meal, flour and whole eggs for 10-12 minutes until the mixture is light and aerated. With the mixer still running, slowly add cooled melted butter to the mixture until incorporated. Set aside.

Using an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in caster sugar and whisk until stiff peaks form.

Using a spatula, fold in a third of the stiff egg whites into the hazelnut batter to loosen. Carefully fold in the rest of the stiff egg whites.

Spread the mixture onto the prepared baking trays to about 5mm in thickness. Bake until golden brown and the sponge springs back when pressed gently. This should take about 12-15 minutes.

To make coffee kahlua syrup:
In a small saucepan, bring sugar and water to boil, and cook for 1 minute. Remove from heat, add espresso, and leave to cool. Add kahlua.

To make coffee buttercream:
Combine coffee and water, set aside.

Place yolks in the bowl of the electric mixer fitted with whisk attachment.

In a small sauce pan, bring caster sugar and water to boil without stirring. When the temperature of the syrup reaches 115 degrees celsius, remove from heat, start mixer at high speed, pour the syrup in a thin stream into the yolks, and whisk until thick and cools completely. It should take about 10 minutes.

Start adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. When all the butter has been incorporated, add coffee mixture, and continue to beat until light and aerated.

To make chocolate ganache glaze
(Note: Make this after you have assembled the cake and the cake has been allowed to firm up in the fridge for at least 1 hour. You will not need to use all the glaze.)

Melt chocolate over bain marie or in microwave.

Stir glucose and cream in a small saucepan over medium heat until glucose dissolves and mixture comes to a gentle simmer. Remove from heat. Gradually add hot cream to the chocolate, mixing continuously to form an emulsion. Let cool slightly (about 5 minutes). Use immediately.

To assemble:
Cut hazelnut joconde into 3 squares (about 17 x 17cm).

Place one of the squares on a baking paper, brush square generously with the coffee kahlua syrup. Spread a layer of nutella (about 1mm thick). Spread coffee buttercream over (about 5mm thick). Repeat with second square, syrup, nutella, buttercream. Repeat with last square, syrup, buttercream.

Cut the cake with a 15cm cake ring. Leave the cake in the ring, remove scraps, and place in fridge to set for at least 1 hour.

Prepare chocolate ganache glaze, pour a thin layer on top of cake, give the cake a few firm taps on the kitchen bench until the glaze evens out, return cake to fridge for at least 1 hour. Demould and serve.

Sunday, November 22, 2015

Brandy-snap Basket

Brandy-snap basket with vanilla ice-cream and strawberries will forever hold a special place in my heart. It was the dessert that we had on our wedding day. It was our 4th year wedding anniversary last Friday (OMG, has it really been 4 years?). So I thought I will attempt to recreate this very special dessert. It came out perfect on my first attempt. A little fussy to make, but not difficult at all. I do love the delicate lace-like texture of the basket.

Brandy-snap Baskets
(adapted from Matt Moran When I Get Home)

Makes about 10-12 baskets

120 grams unsalted butter, softened , room temperature
140 grams brown sugar
180 ml liquid glucose
2 teaspoons brandy
140 grams plain flour

To make brandy-snap baskets:
In an electric stand mixer with paddle attachment, beat butter and brown sugar until light and fluffy. Add glucose and brandy, beat until well incorporated.

Using a spatula, carefully fold in flour until just combined.

Cover and refrigerate for an hour until firm. Don't leave the mixture in the fridge for too long or it will be too stiff to work with.

Preheat oven to 180 degrees celcius conventional (or 160 degrees celcius fan-forced).

Using a tablespoon, scoop out a tablespoon of mixture. Roll out the mixture between two sheets of baking paper to about 10cm diameter and 1mm thick. For a neat finish, use a large 10cm cookie cutter to make 10cm round, scrap off excess around the cookie cutter. If the mixture gets too soft to work with and sticks to the baking paper, put it in the freezer for 1 minute to firm up.

Place the disc on a baking tray line with baking paper. Bake for 8 minutes or until golden brown. The disc will starts to bubble, creating the beautiful and delicate lace-like texture. Keep a close eye on it as it will start to burn very quickly.

Remove from oven, and cool for 15 seconds. Working very quickly, place the disc on an upside-down bowl or mug. Carefully peel off the baking paper, and press the sides of the disc to form a basket. Set aside to cool.

Repeat steps above with the remainder of the mixture. (Note: Keep the mixture in the fridge while working on the disc.)

Store in an airtight container until required.

Serve with vanilla ice-cream and fresh strawberries.

Saturday, August 1, 2015

Breakfast Panna Cotta

Dessert for breakfast? Why not?

Yogurt panna cotta, granola and roasted strawberries - my idea of the perfect breakfast dessert for summer. It's light, refreshing, and a little indulgent. It's a bit like yogurt parfait which, by the way, is one of my favourite breakfast food and has inspired me to make this dessert.

If you are lazy to make the granola and roasted strawberries for this dessert, replace it with your favourite store brought granola and fresh berries. I promise I won't judge.

Breakfast Panna Cotta

Makes 6

Yogurt Panna Cotta
2 gold strength gelatine sheets (2 grams per sheet)
175 ml pouring cream
175ml milk
50 grams caster sugar
1 vanilla beans, halved and seeds scraped
200 grams greek yogurt (sugar free, unflavoured and full fat)

Roasted Strawberries
500 grams strawberries, hulled and halved
4 tablespoons caster sugar

200 grams traditional oats
85 grams walnut, roughly chopped
30 grams shredded or flaked coconut
pinch of sea salt
Zest of 1 orange
50 grams unsalted butter, melted
120 ml maple syrup
50 grams dried cranberries (craisins)

To make yogurt panna cotta:
Soak gelatine sheets in cold water until softened.

Meanwhile, combine cream, milk, sugar, vanilla bean and seeds in a small saucepan. Stir over medium heat, and when mixture just starts to simmer, remove from heat.

Squeeze the excess water from the gelatin and stir the gelatine into the warm mixture until dissolves.

Add yoghurt to the mixture and stir until well combine. Strain mixture into dariole moulds.

Refrigerate for 4 hours or preferably overnight.

To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate and shake gently to dislodge.

To make roasted strawberries:
Preheat oven to 180C conventional (or 160C fan-forced).

Toss the strawberries with the castor sugar. Spread strawberries snugly in a single layer on a deep baking dish/tray. Roast for 40-50 minutes or until the strawberries are soft, starting to caramelise and release their juices.

Allow to cool completely, transfer the strawberries and juices to a bowl, cover with clingwrap, and refrigerate until ready to use.

To make granola:
Preheat oven to 150C fan-forced.

In a large bowl, combine oats, walnuts, coconut, salt and zest.

Heat maple syrup in microwave for 30 seconds or until hot. Whisk melted butter into maple syrup until well combined.

Pour the maple syrup mixture over the oat mixture, and stir until everything is well coated. Spread the mixture in a thin layer on a baking tray lined with baking paper.

Bake for 40-50 minutes or until the granola is deeply golden. Give the mixture a quick stir a couple of times during the bake. Add craisins to the granola and stir to combine.

Allow to granola to cool completely, then store in an airtight container at room temperature.

Saturday, July 18, 2015

Raspberry, Lychee and Vanilla Cake

Who knew raspberry and lychee can be so good together! They certainly don't sound all that impressive on paper. But OMG! I had an OMG moment when I tried it the first time. Like OMG, why didn't I try this earlier? In a way, I think, I love these flavours together because they reminiscent of spring, and romance, and girly tea parties. And maybe also for the simple reason that I love raspberry and lychee.

I want to make a delicate cake to go with these flavours. A chiffon-like cake that is light and fluffy, but sturdy enough to be baked in a standard cake pan. And billowy swiss meringue buttercream two ways; raspberry buttercream for the filling, and vanilla buttercream to dress the cake like a dream. And of course plenty of lychee in the raspberry buttercream filling, and lychee sugar syrup to amp up the flavour. To make this cake extra special, I decorate it with pink macarons on the side to give it a wow factor, and pile on a generous amount of raspberries on top of the cake that sit so enticingly like red rubies.

I have to say. This is the prettiest cake I have made to-date. And I am so excited to share it here on this blog.

Raspberry, Lychee and Vanilla Cake

Makes an 8" cake

4 egg yolks, room temperature
40 grams caster sugar
80ml milk, room temperature
60ml neutral flavoured oil (I used rice bran oil. You can also use veg oil, corn oil, etc.)
1 teaspoon vanilla extract
135 grams cake flour (Or plain flour. But cake flour gives a softer texture cake.)
1 teaspoon baking powder
6 egg whites, room temperature
40 grams caster sugar

Lychee Sugar Syrup
1 can (560 grams) lychee in syrup
50 grams caster sugar

Raspberry and Vanilla Buttercream
250 grams fresh or frozen raspberries
2 tablepoons caster sugar
4 large egg whites (about 80 grams)
200 grams caster sugar (I used vanilla caster sugar)
350 grams unsalted butter, soften, cut into small cubes
120ml milk, room temperature
1 teaspoon vanilla extract

You will also need 250 grams fresh raspberries and macarons to decorate. Recipe for macarons here.

To make sponge:
Preheat oven to 180 degrees celcius conventional (or 160 degrees celcius fan-forced).

Using an electric stand mixer, whisk egg yolks with 40 grams sugar until very pale and creamy.

Combine milk, oil and vanilla extract in a bowl, with mixer at low speed, add to egg yolk mixture until combines.

Combine cake flour and baking powder in a bowl, with mixer still at low speed, add to egg yolk mixture until combines. Set aside.

Using an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in the remaining 40 grams sugar and whisk until stiff peaks form.

Using a spatula, take 1/3 of the stiff egg whites and fold into the yolk batter. Fold in the rest of the whites.

Divide batter into 2 x 8" cake pans. (Note: I didn't grease or line the cake pans. However, I did use non-stick cake pans with removable base. Line your cake pans if you wish, especially if your cake pans do not have a removable base.)

Bake in the preheated oven for 25 minutes or until an inserted skewer comes out clean. Remove from oven, turn cake pans upside down on a cooling rack and allow cakes to cool completely in pans.

Once cakes are completely cool, trim cakes to your preference.

To make lychee sugar syrup:
Strained syrup from a can of lychee. Reserve lychees for the filling.

Combine 125ml lychee syrup and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Set aside to cool completely.

To make raspberry and vanilla buttercream:
Combine raspberries and 2 tablespoons sugar in a saucepan, cook over medium heat until raspberries break down and release its juice. Continue to cook, stirring constainly, until juice thickens slightly and coats the back of a spoon.

Strain the raspberry mixture through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Allow the raspberry mixture to cool completely before incoporating into buttercream.

Meanwhile, combine the egg whites and caster sugar in a heatproof bowl set over a pan of barely simmering water and whisk continuously by hand until the egg white mixture reaches 70°C on a sugar thermometer. (You can make this icing without a sugar thermometer. Simply whisk until the sugar is dissolved (about 8-10 minutes). Test by rubbing a small amount between your fingertips; it should feel completely smooth, without sugar grains.)

When the sugar has dissolved and the syrup is warm to the touch, remove the bowl from the pan. Using an electric mixer, whisk for about 10 minutes until stiff peaks form and the mixture has cooled (checked by touching the bottom of the bowl). The meringue needs to be completely cooled before you add the butter.

Start adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. The icing may appear to curdle and split as you add the butter, but keep going and it will come back together again. Gradually add the milk and vanilla extract until everything is well incorporated, and the vanilla buttercream is smooth.

To make raspberry buttercream, scoop out 1/3 of the vanilla buttercream in a seperate bowl. Add cooled raspberry mixture into the 1/3 buttercream and whisk until everything is well incorporated.

To assemble:
Brush lychee sugar syrup on one side of a cake layer. Pipe over raspberry buttercream, then top generously with lychees. Brush lychee sugar syrup over second cake layer. Place cake layer, syrup side down, on top of buttercream. Brush lychee sugar syrup on top of cake layer. Cover cake with the vanilla buttercream. Decorate with macarons and raspberry. Note: To ensure that the macarons stick to the side of the cake, pipe or spread some buttercream on the macarons and press it gently onto the cake.

This cake is best served at room temperature. Take the cake out of the fridge for 10 minutes before serving on a hot day, or 20 minutes on a cold day to allow the buttercream to soften.