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Ispahan

Serves: 7Category: CakeCourse: DessertMachine: Cooking machineTotal time (min.): 145
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This mythical cake is a subtle blend of soft and smooth rose petal cream, with lychees whose flavour enhances the rose and raspberry taste with its contrasting acidity and power—all within a soft yet crunchy macaron envelope.

Ingredients

Tools

Method

  1. Line 2 clean baking tray with parchment paper
  2. Draw fourteen 10 cm circles onto the parchment paper and flip over
  3. Assemble the Food Processor attachment to the machine
  4. Fit the knife blade to the Food Processor bowl
  5. Add ground almonds and icing sugar to the Food processor attachment
  6. Attach the lid and ensure it is locked into place
  7. Blend until fine crumbs form
  8. Remove the attachment from the machine
  9. Sift mixture into medium bowl then set aside
  10. Attach the Whisk
  11. Add egg white to the Cooking Chef XL Bowl
  12. Lift the Cooking Chef head and fit the heat shield
  13. Mix with splashguard fitted - 1 min, Speed Max
  14. Then add cream of tartar and pink food coloring to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 30 sec, Speed Min
  16. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  17. Mix with splashguard fitted - 5 min, Speed Max
  18. Fold one third of sugar mixture into meringue
  19. Fold the rest of sugar mixture into meringue
  20. Transfer meringue to piping bag
  21. Pipe mixture onto 2 baking tray
  22. Tap the baking tray on a counter gently several times to release any air bubbles
  23. Let rest - 1 hr
  24. Pre-heat oven - 150°C
  25. Bake - 20 min, 150°C
  26. Remove from oven and let cool
  27. Clean Cooking Chef bowl
  28. Attach the Creaming Beater
  29. Add butter to the Cooking Chef XL Bowl
  30. Mix with splashguard fitted - 2 min, Speed Max
  31. Then add icing sugar, milk and rose water to the Cooking Chef XL Bowl
  32. Mix with splashguard fitted - 3 min, Speed Max
  33. Transfer buttercream to piping bag
  34. Pipe a swirl of buttercream onto half of the macaron shells
  35. Decorate with raspberries
  36. Top with canned lychees
  37. Top with the remaining macaron shells to form a sandwich
  38. Decorate with raspberries and Rose petals
  39. Serve

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