Monday, December 12, 2022

Ingredients: Macaroon cake base

  • 75 g     Blanched ground almonds   
  • 25 g     All purpose flour, sifted                           
  • 100 g   Regular sugar | mix almonds, flour and sugar;
  • 125 g   Egg whites     
  • 100 g   Regular sugar | Whip egg whites and second sugar to a foam (meringue);

Step by Step Instruction

  1. Blend ground almonds, flour and first sugar and set aside. 
  2. Whip whites to a soft peak, sprinkle second sugar slowly into egg foam and continue whipping to a medium firm peak. 
  3. Fold dry ingredients into egg foam, then spread or pipe onto a baking tray prepared with parchment paper.
Yield: 1 crown (10-inch bund cake mold) or 12 individual parfait glasses


Ingredients: Parfait – cream cake filling

(frozen and semi defrosted ice-cream)

  • 90 g    Regular Sugar                         
  • 20 g    Passionfruit puree or concentrated juice                             
  • 70 g    Dried apricots diced into small pieces    
  • 10 g   Rolled wafers     
  • 70 g   Peach marmalade  
  • 210 ml  | 35% Cream
  • 6 Egg yolk 
  • Few drops Peach food colour  

Step by Step Instruction

  1. Whip yolks, food colour and sugar into a firm foam, set aside.
  2. Whip dairy cream to a firm consistency.
  3. Fold cream, diced apricots, and passionfruit puree into egg foam, then  fill container half way up.
  4. Sprinkle crushed wafers over the center and add rest of mousse to fill up the mold all the way. 
  5. Brush marmalade onto the cake base and place upside down on top of cream.
  6. Freeze until dessert is firm in the center.
  7. Unmold, and serve upside down.
  8. Allow frozen dessert to semi defrost in refrigerator. 
  9. Decorate with cookies, freshly whipped cream and fresh peach slices. 


If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, check out Fanshawe’s Baking and Pastry Arts Management diploma program.

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