Milanese macaroon cake

Instructions

FIRST DAY

Prepare sponge cake.

1. In the bowl of the KitchenAid, add the egg yolks and 90 g of sugar. Whisk at medium-high speed until a whitish color and a creamy texture is achieved, you will notice that it increases in volume.
2. Add the butter and whisk again until a homogeneous mixture is obtained.
3. Begin to incorporate the flour, little by little. We will integrate while mixing at speed 1.
4. Add baking powder together with salt and mix.
5. Finally, add cornstarch. We will do it in the same way, little by little and mixing at the same time.
6. Once everything is integrated, set aside.

Whip meringue.

1. In another bowl, add the egg whites and begin to whip. Once it begins to foam, add the sugar (the remaining 90 g).
2. Whip with the whisk at medium-high speed until the meringue is firm, a little more soft peaks, but not dry. In other words, do not over whip the meringue until it is very stiff.

Add the meringue to the egg yolk mixture.

1. Start incorporating the meringue, little by little, into the egg yolk mixture.
2. Add a little, mix with a spatula until completely integrated and continue adding more. The first part of meringue will help us to smooth the mixture. As we add more, the mixture will become smoother and lighter.
3. Finally, incorporate the ground almonds along with lemon zest and integrate with smooth and enveloping movements.

Pour the batter in the mold and bake.

1. Preheat the oven to 355ºF/180ºC, with heat up and down.
2. Grease and line a 20 cm diameter mold. In my case it is a springform pan, I line the sides with baking paper (I have the feeling that this way the cake rises more and better) and the base.
3. Pour the mixture into the mold and tap gently to settle the mixture.
4. Bake for 38-40 minutes.
5. Remove from the oven, let stand for 5 minutes in the pan and unmold.
6. Place on a cooling rack, upside down to allow the dome to smooth out as much as possible, and let cool completely.
7. Wrap the cake in plastic wrap and refrigerate until the next day.
8. NOTE: Refrigerating the cake makes the cutting process much easier.

SECOND DAY

Prepare rum syrup.

1. Add the water and sugar to a saucepan. Place over medium heat and bring to a boil. The sugar should be completely dissolved.
2. Once it comes to a boil, reduce to medium heat, cook for 5 minutes and turn off the heat.
3. Stir in the rum, mix to homogenize and let it cool completely.

Prepare marzipan cream.

1. In a large bowl, add ground almonds and icing sugar. Mix with the help of a whisk to combine both ingredients.
2. Add the egg white and mix until homogenized.
3. Pour the water together with the almond extract and mix again to homogenize.
4. Cover with plastic wrap and let stand at room temperature while you prepare the cake.

Cut the sponge cake.

1. With the help of a cake cutter, cut the cake into three equal parts.
2. In my case, I also removed a small part of the dome to make the top as straight as possible.
3. Set aside wrapped in plastic wrap to prevent it from drying out.

Assemble the cake.

1. Place on a rotating cake stand an anti-slip and, on top of it, a cake base. Spread a small amount of marzipan cream and place the first sponge cake on it.
2. Put a small amount of marzipan cream in a piping bag. The purpose is to pipe a small ribbon on the edge of the sponge cake to contain the jam filling.
3. To facilitate the piping central jam filling, I recommend that you put the jam in a piping bag. You need about 350-400 g of jam to fill the cake.
4. Brush generously with the syrup.
5. Pipe a thin ribbon on the outside of the cake.
6. Fill the inside of the marzipan circle with the raspberry jam. Smooth the surface with a pastry spatula.
7. Place the second disc of sponge cake and brush generously with the syrup.
8. Repeat the same process to fill, pipe the marzipan cream and fill the inside with jam.
9. Finally, place the last sponge cake and brush generously with the syrup.

Prepare marzipan coating.

1. Mix the marzipan cream with the specified amount of water to a uniform and homogeneous consistency. You need it to be easy to spread, but not too fluid so that it adheres to the cake.

Cover the outside of the cake with the marzipan cream coating.

1. Cover the top and sides with the marzipan coating.
2. Make sure the finish is as straight and smooth as possible.

Prepare the marzipan cream for the top decoration.

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