Vegetarian Macaron Cake
15 servings
65 minutes
La Cannelle pastry chef Alexey Prokhorov developed this recipe himself, making many mistakes when choosing the right ingredients. The result is a cake that does not contain any animal products , not even protein.
1
Heat the strawberry puree to 40 degrees, add pectin and 20 grams of sugar. Boil, bring to 105 degrees, add another 100 grams of sugar and simmer on low heat for about seven minutes. Add lemon juice and lavender. Remove from heat, cover with film, and place in the refrigerator.
- Strawberry puree: 225 g
- Pectin: 4 g
- Sugar: 370 g
- Lemon juice: 18 ml
- Dried lavender flowers: 4 g
2
Heat 130 ml of water. Dissolve soy powder and 80 grams of sugar in it, then whip the mixture until a strong foam forms.
- Soybean powder: 10 g
- Sugar: 370 g
- Soybean powder: 10 g
3
Boil syrup from 170 grams of sugar and 60 ml of water. When the syrup boils and reaches 118 degrees, slowly pour the syrup into the soy foam while continuing to whip.
- Sugar: 370 g
- Sugar: 370 g
- Sugar: 370 g
4
Mix flour, powdered sugar, and dye, then slowly add soy foam while kneading the dough. When its surface shines and it starts to drip from the spatula, fill a pastry bag and pipe neat circles of 10 cm diameter onto a baking sheet lined with parchment paper. Bake at 140 degrees for half an hour.
- Almond flour: 250 g
- Powdered sugar: 250 g
- Red food coloring: 4 g
5
Brush the cooled lids with strawberry-lavender sauce warmed in a water bath and assemble the pastries.
- Strawberry puree: 225 g
- Dried lavender flowers: 4 g