Mauderne Marie-Antoinette Cake

A revisited version of the traditional Victoria sponge cake with French twists!

I created this recipe after teaching a vanilla and strawberry macarons baking class. I had some double cream and strawberry jam left so I thought why not doing a light and fluffy cake with this. Marie-Antoinette Cake was born!

For a 20 cm round cake tin with 4cm height

Ingredients

Génoise

• 20g melted butter for the cake tin

• 160g eggs

• 90g caster sugar

• 20g melted butter

  Zesty Strawberry Jam (can also be used for your macarons filling)

• 1kg of strawberry

• peels of 1 unwaxed lemon

• juice of 1 lemon

• 100g sugar

• 8g agar-agar

  Vanilla chantilly

• 150ml double cream

• 1/2 tsp. vanilla powder

• 2 tbsp. icing sugar

  Zesty Lime Syrup

• fresh juice of 1 lime

• zest of 1 unwaxed lime

• 100g caster sugar

• 100g water

Steps

Zesty Strawberry Jam

• Add all ingredients (except agar-argar) into a saucepan and simmer on low heat for 15 min

• Blend it to get a smooth fruit coulis

• Put it back in the saucepan, sprinkle the agar-gar, bring to boil

• Stir for another 5min at medium heat to activate the jellification of the jam

• Pour the jam in a recipient

• Put a clear film over the surface of the filling and keep in the fridge for an hour

• Before using blend it again to get a smooth texture that will be easy to spread on the cake

  Génoise

• Generously brush your cake tin with melted butter

• In a bowl, beat the eggs and the sugar in a bain-marie until obtaining a light cream colored ruban texture. Stay under 45°C and then remove from the bain-marie

• Add the melted butter

• Delicately incorporate the sifted flour

• Pour the mix in the cake tin and bake at 180°C for 20 minutes

• Turn onto a cooling rack and leave to cool completely.

• Half horizontally into two equal round cakes

  Vanilla Chantilly

• While your génoise is cooling down, beat the whipped cream with the icing sugar and the vanilla powder until getting a chantilly texture

• Film to contact in a recipient and keep it in the fridge until using it

  Zesty Lime Syrup

• Add all ingredients in a saucepan

• Bring to boil and keep on the heat until sugar has dissolved

• Remove from heat, let it cool down a bit to room temperature before using

Final steps: Building up your Marie-Antoinette cake

• Use a brush to soak the lime syrup on each halves

• Spread the jam over both halves

• Spread the chantilly on the bottom half

• Sandwich the second sponge on top with the jam at its bottom

• Dust with a little icing sugar before serving

• Keep in an airtight container and eat within 2 days

Tips

• You can replace the zest by vanilla powder if you’re not a fan of citrus

• You can replace 15g of flour by cacao powder for a cacao version of this cake

• Use a smaller 16cm tin if you want your cake to be higher

Sicilian Lemon Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lemon juice

• 4g zest of unwaxed lemon

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lemon juice

2. Rub sugar with the zest

3. Mix in a bowl the eggs, sugar and lemon juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.

Virgin Mojito Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lime juice

• 4g zest of unwaxed lime

• 10g of chopped fresh mint

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lime juice

2. Rub sugar with the zest and the chopped mint

3. Mix in a bowl the eggs, sugar and lime juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• For the ones who like rum, replace 10g of lime juice with 5cl of white rum.

• Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.

Passionate Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 50g caster sugar

• 170g passion fruit juice

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own passion fruit juice

2. Mix in a bowl the eggs, sugar and passion fruit juice

3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

4. When the mix is about (60°C) add the butter

5. Stir until you get an homogenous mixture

6. Add the almond and stir until the mixture is homogenous

7. Blend with a hand bendler for 10min

8. Pour the cream in a recipient

9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

• Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

Tropicolada Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 75g caster sugar

• 20g of desiccated coconut

• 170g fresh pineapple juice

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own lemon juice

2. Rub sugar with the zest

3. Mix in a bowl the eggs, sugar and lemon juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

• You could add a shot of rhum in the pineapple juice if you’d like.

• Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

A Famous Passion Fruit And Milk Chocolate Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g milk chocolate

• 90g of passion fruit juice (5 passions fruit)

• 36g butter

Steps

1. Make your own passion fruit juice (cut, blend and sift)

2. Heat the passion fruit juice in a pan

3. Start to melt the milk chocolat 'Bain marie' style

4. Pour in 3 times the passion fruit on the milk chocolat until it is smooth

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Leave it outside to cool down and get ticker

8. Keep it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• You may need to mix for a long time before the chocolate and passion fruit become smooth: This is because of the acidity of the passion fruit

• Depending on the weather or the temperature in your flat you may not need to put it in the fridge

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling

Citrus Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 1 clementine zest

• 1 lemon zest

Steps

1. Grate the clementine and the lemon to get small pieces of their skin

2. Add the zest to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• Make sure to wash and dry the citrus before grating

• Don't grate too much, we should only take the first zest

• If the cream is boiling, wait few seconds before melting the white chocolate in

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling