Macaroon cake with mixed berries 

Macaroon cake with mixed berries
  • 4 medium egg whites
  • ¼ tsp cream of tartar
  • 150g caster sugar
  • 75g light muscovado sugar
  • 1 tsp white wine vinegar
  • 50g ground almonds
  • For the filling:
  • 250ml double cream
  • 150g Greek yogurt
  • 350g strawberries, sliced
  • 100g raspberries
  • 50g blueberries
  1. Lightly oil 2 x 20cm sandwich tins and line the base of each with a circle of non-stick baking paper.
  2. Preheat oven to 150C/Gas 2.
  3. Place egg whites and cream of tartar in a large bowl and whisk with an electric whisk until stiff.
  4. Gradually whisk in the caster sugar 1 tsp at a time, then the muscovado sugar 1 tsp at a time until thick and glossy.
  5. Use a metal tablespoon to fold in the vinegar and ground almonds.
  6. Divide the mixture between the tins and bake for 35-40 mins until lightly browned and crisp.
  7. Loosen the edges of the cakes carefully with a knife and leave to cool in the tins.
  8. When cool, turn the cakes out onto non-stick baking paper.
  9. Peel paper from the bases.
  10. Whip the cream until it forms soft swirls, then fold in the yoghurt.
  11. Transfer one cake to a serving plate, spread with two thirds of the cream mixture.
  12. Arrange two thirds of the fruit on top then add the second cake.
  13. Decorate with remaining cream and berries and serve within 30 mins.


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