Macaroon cake with mixed berries
Author: AVA Strawberries
Ingredients
- 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
Method
- Lightly oil 2 x 20cm sandwich tins and line the base of each with a circle of non-stick baking paper.
- Preheat oven to 150C/Gas 2.
- Place egg whites and cream of tartar in a large bowl and whisk with an electric whisk until stiff.
- Gradually whisk in the caster sugar 1 tsp at a time, then the muscovado sugar 1 tsp at a time until thick and glossy.
- Use a metal tablespoon to fold in the vinegar and ground almonds.
- Divide the mixture between the tins and bake for 35-40 mins until lightly browned and crisp.
- Loosen the edges of the cakes carefully with a knife and leave to cool in the tins.
- When cool, turn the cakes out onto non-stick baking paper.
- Peel paper from the bases.
- Whip the cream until it forms soft swirls, then fold in the yoghurt.
- Transfer one cake to a serving plate, spread with two thirds of the cream mixture.
- Arrange two thirds of the fruit on top then add the second cake.
- Decorate with remaining cream and berries and serve within 30 mins.
