Raspberry pie with almond cake, green tea ganache and macarons

Name: raspberry pie with almond cake, green tea ganache and macarons
Cook time: 120 min
Total time: 285 min
Yield: 12
Ingredients: 475 g butter extra to grease at room temperature; 225 g white caster sugar; 5 medium sized egg at room temperature; 1 vanilla bean; 125 g self raising flour; 100 g almond flour bag 200 g, Tastes; 1 el Full Milk at room temperature; 100 g White chocolate; 250 g mascarpone soft cream cheese; 1 tl matcha powder green tea, tin 35 g, Bio Today; 250 g powdered sugar; 250 g fresh raspberries; 2 tl red dye pen; 6 raspberry macaroon or pistachio

Layer cake with ganache, raspberries and butter cream in three colors pink. The icing on the cake: macarons

Ingredients

Kitchen Stuff

3 spring form (Ø 16 cm)
1 baking paper

Directions

Preheat the oven to 180 ° C.
Grease the spring forms. Line the bottoms with baking paper and grease the baking paper.
For the cake, whisk the butter and caster sugar in a mixing bowl with a mixer in 5 min. Lightly and lightly.
Add eggs one at a time. Only add another egg if the previous one is completely included. Beat another 3 minutes.
Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip. Beat the marrow with a mixer through the batter.
Sift the flour and almond flour over the bowl and fold it as lightly as possible through the batter. Fold the milk through.
Spread the batter evenly over the spring shapes and smooth. Bake the cakes in the middle of the oven in about 30 minutes until golden brown and done.
They are cooked when you press them gently and the cakes spring back. Allow the cakes to cool for 15 minutes in the molds on a rack.
Remove them from the molds and allow them to cool completely on a rack in 2 hours. Meanwhile, melt the chocolate au bain-marie.
Stir in the mascarpone in a bowl with a whisk and stir in the chocolate and the green tea powder. Leave this green tea ganache until use.
Beat the butter with a mixer in 10 minutes to a light and airy butter cream.
Add the icing sugar spoon to spoon. Beat for another 5 minutes or until the sugar is completely dissolved and the cream is white. Let alone until use.
Cut the cakes on the top nicely flat. Place 1 cake on a plate and brush the top with half of the green tea ganache. Leave 1 cm free.
Divide the raspberries neatly in circles next to each other over the ganache.
Put the second cake on the raspberries and spread the rest of the ganache and the raspberries over the top. Cover with the last cake.
Spread the cake around with a thin layer of buttercream and put in the refrigerator for 10 minutes. Divide the rest of the butter cream over 3 dishes.
Make 1 part light pink with the dye, 1 part slightly darker and the third part even darker pink. Take care of contrast.
Brush the bottom edge of the cake with the darkest butter cream, the middle with the lighter, and the top and top with the lightest butter cream.
Spread the cream with a palette knife as smooth as possible, work horizontally (not from bottom to top). Garnish the cake with the macarons.