Macaroon Cake (Gateau Sec Aux Noisettes)

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Servings: 6 Difficulty: Advanced
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A crisp, nutty French tart with a sweet raspberry filling and caramelized sugar topping
Macaroon Cake (Gateau Sec Aux Noisettes recipe image
Macaroon Cake (Gateau Sec Aux Noisettes recipe image
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Macaroon Cake (Gateau Sec Aux Noisettes)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 267.8

Description

This elegant Gateau Sec aux Noisettes is a classic French dessert that balances the rich crunch of hazelnuts with the bright acidity of fresh raspberries. The base is a tender flaky pastry, providing a buttery contrast to the dense, chewy macaroon layer made from ground hazelnuts and egg whites. A vibrant raspberry puree adds a juicy, fruity heart to the cake, while a final dusting of sugar under the broiler creates a delicate, caramelized crust. It is an ideal treat for afternoon tea, a sophisticated dinner party dessert, or a special weekend baking project. The combination of texturescrisp pastry, soft meringue-like nut paste, and smooth fruitmakes every bite delightful. Serve it slightly warm or at room temperature to enjoy the full depth of the toasted hazelnut flavors.

Ingredients

Directions

  1. Preheat the oven to 220C (425F).
  2. Puree the raspberries with 35g of the sugar in a blender or food processor, then pass the mixture through a fine sieve to remove seeds.
  3. In a bowl, combine the remaining sugar, ground hazelnuts, egg whites, and lemon zest. Mix gently with a spatula to form a thick macaroon paste.
  4. Roll out the flaky pastry to a thickness of 2-3 mm.
  5. Line an 18 cm (7 in) tart tin with a removable base with the pastry, pressing it gently into the sides and bottom.
  6. Prick the pastry base all over with a fork. If not baking immediately, refrigerate.
  7. Lightly sprinkle a thin layer of caster sugar over the uncooked pastry base.
  8. Spread the raspberry puree evenly over the sugared pastry base.
  9. Spread the hazelnut macaroon mixture over the raspberry layer, smoothing the surface with a spatula.
  10. Bake in the preheated oven for 20 minutes.
  11. Reduce the oven temperature to 180C (350F) and bake for another 20 minutes, or until the top is set and golden.
  12. Remove the cake from the oven and let it cool slightly in the tin.
  13. While the cake is still warm, scatter slivered almonds over the top.
  14. Dust the top generously with icing sugar.
  15. Place the cake under a hot broiler (grill) for less than a minute, watching closely, until the sugar just begins to caramelize.
  16. Allow the cake to cool completely before removing from the tin and slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 267.8kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.2g16%
Cholesterol 15.0mg5%
Sodium 145.7mg7%
Total Carbohydrate 40.9g14%
Dietary Fiber 0.2g1%
Sugars 28.1g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the ground hazelnuts are fine but not turned into butter. Pulse them in a food processor and scrape down the sides frequently to prevent over-processing.

If the top browns too quickly during baking, cover loosely with foil for the remainder of the cooking time.

For the caramelization step, keep a close eye on the cake as it can burn in seconds. It is better to under-caramelize slightly than to burn the sugar.

This cake is best served the same day but can be stored in an airtight container at room temperature for up to 2 days.

If fresh raspberries are not available, frozen raspberries can be used, but ensure they are fully thawed and drained of excess liquid before pureeing.

Keywords: hazelnut, raspberry, tart, french, pastry, dessert, baking, meringue, caramelized, nuts, sweet, lemon, almond, summer, treat
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