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Chocolate Macaroons Cake

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Chocolate Macaroons Cake
  • Eggs 4
  • Flour 2 cups
  • Cold water ¾ cup
  • Shortening ½ cup
  • Olpers Cream ½ cup
  • Sugar 1 ¾ cup
  • Soda by carb 1 tsp
  • Lemon juice 1 tbsp
  • Salt ½ tsp
  • Coco powder 4 tbsp heaped
  • Vanilla essence 1 ½ tsp
  • For Coconut Macrons Fillings:
  • Egg white 1
  • Flaked coconut 1 cup
  • Sugar ¼ cup
  • Vanilla essence 1 tsp
  • Flour 1 tbsp
  • For Chocolate Glazed:
  • Icing sugar sifted 1 ½ cup
  • Butter 1 tsp
  • Vanilla essence ½ tsp
  • Coco powder 2 tbsp
  • Milk 2 to 3 tbsp as required

  • Cooking Directions

     

    1. For Filling:

    2. In a small bowl beat egg white until soft peaks formed, gradually add sugar.

    3. Beat until stiff peaks formed.

    4. Fold in coconut, flour and vanilla essence, mix well, keep aside.

    5. For Cake:

    6. In a large bowl combine flour, sugar, cocoa powder, salt, soda by carb, vanilla essence, cold water, shortening, cream, lemon juice, eggs and beat at low speed until moistened, then beat for 3 minutes at medium speed.

    7. Pour batter into greased and floured 10 inches bundit pan.

    8. Now pour the coconut macrons filling over the chocolate batter.

    9. Bake at 180 degree C for 1 hour until cake done.

    10. Cool in a pan for 10 to 15 minutes, remove on wire rack top with chocolate glaze.

    11. For Chocolate Glazed:

    12. In a small bowl mix together sugar, cocoa powder and butter, add vanilla essence.

    13. Also add milk gradually to get the desired consistency, stir until smooth.

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