If you’ve ever dreamed of a dessert that combines elegance, freshness, and a touch of whimsy, this Ispahan-Inspired Macaron Cake with Fresh Lychees & Raspberries is exactly what you need to make those dreams come true. Imagine biting into a delicate macaron shell, filled with silky smooth cream, and complemented by the sweet floral notes of lychees and the tart pop of fresh raspberries. It’s like taking a bite out of a garden in full bloom. Whether you’re celebrating a special occasion or just treating yourself (because why not?), this cake is a showstopper, and I’m here to tell you—it’s way easier to make than it looks. Trust me, you’re going to love it!
Why You’ll Love Ispahan-Inspired Macaron Cake with Fresh Lychees & Raspberries
This recipe isn’t just a cake; it’s an experience. From the crunch of the macaron layers to the luxurious, cream-filled center, every bite feels like a celebration. Here’s why this cake is about to become your new favorite:
- Elegant and Show-Stopping: Whether it’s a birthday, an anniversary, or a dinner party, this cake will steal the spotlight. Its beautiful layers of macaron are not only delicious but absolutely stunning to look at.
- A Flavor Explosion: The combination of lychees, raspberries, and rose is like a burst of freshness and floral sweetness in your mouth. It’s a balanced, sophisticated flavor profile that’s sure to surprise and delight.
- Versatile for All Occasions: This cake is perfect for any celebration or just because. It’s light, refreshing, and totally special, but simple enough to whip up for a weekend treat.
- Impress Without the Stress: While the cake looks intricate, it’s surprisingly easy to put together. The ingredients are straightforward, and the steps are simple, making it a fun project even for beginner bakers.
- Customizable: If you’re not into lychees, you can swap them out for another fruit like mango or peaches. The raspberry and rose elements still shine through and give the cake that signature Ispahan vibe.
Ingredients
Let’s talk about the magic that makes this cake come to life:
- Almond Flour: This is the base of your macaron shells. It gives them that perfect crisp exterior with a chewy, delicate inside. If you’ve ever wondered how macarons get that signature texture, it’s all about the almond flour.
- Powdered Sugar: To sweeten the macaron shells just the right amount and help with their smooth texture.
- Egg Whites: These provide the light, airy texture that makes the macaron shells puff up and get those beautiful feet (the ruffled edges at the bottom). You’ll want them to be at room temperature for best results.
- Granulated Sugar: Helps stabilize the egg whites and gives the macaron a little more structure.
- Rose Water: The star ingredient that gives this cake that signature floral, aromatic quality. It’s what really elevates the flavor profile and makes the cake taste like something out of a Parisian patisserie.
- Heavy Cream: For the rich, creamy filling that holds everything together. It’s the silky smooth center that’s so satisfying in every bite.
- Lychees: These delicate, tropical fruits have a sweet and floral flavor that pairs beautifully with the raspberries and rose water.
- Fresh Raspberries: The tartness of raspberries provides the perfect contrast to the sweet, floral notes of the cake, balancing everything out.
- Butter: To help make the creamy filling extra rich and luscious.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s get to the fun part—assembling this gorgeous cake:
- Preheat the Oven: Start by preheating your oven to 300°F (150°C). This ensures that your macaron shells bake evenly and come out crisp on the outside while remaining soft on the inside.
- Make the Macaron Shells:
- In a large mixing bowl, sift together the almond flour and powdered sugar to make sure there are no lumps.
- Whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites, being careful not to deflate the meringue.
- Pipe the macaron batter onto a parchment-lined baking sheet, making small, even circles.
- Let the macaron shells sit at room temperature for about 30 minutes to form a skin on the top. This step is crucial to getting those beautiful macaron feet.
- Bake the Macaron Shells:
- Bake the macaron shells in the preheated oven for about 15-18 minutes. They should have a slight rise and golden feet. Let them cool completely before removing them from the parchment paper.
- Prepare the Rose Cream Filling:
- Whip the heavy cream and rose water together until stiff peaks form. Fold in softened butter to make it extra creamy and smooth.
- Assemble the Cake:
- Once the macaron shells are completely cooled, spread a layer of rose cream filling on the flat side of one shell.
- Top it with a couple of fresh lychees and a raspberry or two.
- Sandwich it with another macaron shell.
- Repeat this process until you’ve created your beautiful cake with multiple layers.
- Finish and Serve:
- Garnish the top of the macaron cake with extra fresh raspberries and lychees for an added pop of color and flavor. Optionally, drizzle with a little extra rose water for an aromatic finishing touch.
Nutrition Facts
Servings: 8
Calories per serving: 320
Preparation Time
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 1 hour 30 minutes
How to Serve Ispahan-Inspired Macaron Cake with Fresh Lychees & Raspberries
This cake is a showstopper that pairs perfectly with just about anything. Here are a few serving suggestions to really elevate your experience:
- Tea: A delicate, floral cake like this is perfect with a pot of fragrant Earl Grey or jasmine tea. The floral notes will complement the rose in the cake, creating a harmonious pairing.
- Champagne or Sparkling Wine: If you’re celebrating, why not go all out? A glass of crisp champagne or sparkling rosé will cut through the richness of the cream and bring a refreshing element to the dessert.
- Simple Sorbet: For an extra touch of freshness, serve this cake alongside a scoop of lemon or raspberry sorbet to cleanse your palate.
Additional Tips
- Macaron Shell Perfection: The key to perfect macarons is patience. Make sure to let the shells rest before baking, and avoid opening the oven door while baking to prevent cracks.
- Storage Tips: Store leftover macaron cake in an airtight container in the fridge for up to 2-3 days. The macaron shells will soften over time, but it’ll still be delicious!
- Prep Ahead: If you’re short on time, you can prepare the macaron shells and filling a day ahead and assemble just before serving.
- Lychee Substitutes: If you can’t find fresh lychees, canned lychees (in syrup) can be used, but be sure to drain them well.
- Add More Fruit: While raspberries and lychees are the stars, you could also add strawberries or blueberries for a variety of textures and colors.
FAQ Section
Q1: Can I use store-bought macarons?
A1: You certainly can! If you’re short on time or prefer not to make macarons from scratch, store-bought macarons will work just fine. Just fill them with the rose cream and fruit as directed.
Q2: Can I make this cake ahead of time?
A2: Yes, you can make the macaron shells and the filling a day in advance. Just assemble the cake on the day you plan to serve it for the freshest flavors.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. The macaron shells may soften a bit, but the flavor will still be amazing.
Q4: Can I use a different flavor of rose cream?
A4: Absolutely! You can use lavender, orange blossom, or even a bit of vanilla if you prefer a different flavor. The rose water adds a unique touch, but feel free to get creative!
Q5: Can I freeze the macaron shells?
A5: Yes! You can freeze the macaron shells in an airtight container for up to a month. Thaw them at room temperature before assembling the cake.
Q6: How do I prevent my macaron shells from cracking?
A6: The key to crack-free macarons is gentle folding of the batter, and a rested macaron shell before baking. Don’t skip the resting step; it helps the shell form a skin.
Q7: Can I substitute the lychees?
A7: Sure! You can substitute lychees with fresh peaches, mango, or even kiwi for a tropical twist.
Q8: How do I get the macaron shells to have feet?
A8: Let the macaron shells rest at room temperature before baking so that they can develop a skin. This helps them form the beautiful “feet” as they bake.
Q9: What kind of rose water should I use?
A9: Use edible rose water that’s meant for baking or cooking. It’s available at most specialty or international grocery stores.
Q10: How do I get the macaron shells to be perfectly round?
A10: Using a template for your macaron circles can help ensure consistent size and shape. You can easily find templates online or make your own!
Conclusion
This Ispahan-Inspired Macaron Cake with Fresh Lychees & Raspberries is an elegant dessert that combines the best of sweet, floral, and fruity flavors. Whether you’re baking it for a special occasion or just to treat yourself, it’s sure to impress everyone with its delicate layers and sophisticated taste. Don’t be intimidated by its beauty—it’s simpler than it looks, and with a little patience, you’ll have a showstopping dessert that’s as delicious as it is stunning. Enjoy every bite!
PrintIspahan-Inspired Macaron Cake with Fresh Lychees & Raspberries
This luxurious macaron cake, inspired by the classic Ispahan flavor combination, blends the floral notes of rose, the sweetness of lychees, and the tartness of fresh raspberries. A beautiful dessert with delicate macaron shells, lychee cream, and rose buttercream, perfect for a special occasion.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 6 to 12 hours (with maturation)
- Yield: 1 macaron cake (serves 6-8) 1x
- Category: Dessert
- Method: baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Macaron Shell Ingredients:
- 65 grams almond flour
- 65 grams icing sugar
- 50 grams aged egg whites
- 45 grams granulated sugar
- ⅛ teaspoon cream of tartar
- A few drops of dark pink gel color (e.g., Americolor Super Red)
Lychee Cream Ingredients:
- 2 ½ teaspoons corn starch
- 90 ml strained juice from lychee puree (from one can of lychee in syrup)
- 50 grams granulated sugar
- 50 grams white chocolate
- 50 grams unsalted butter, at room temperature
Rose Buttercream Ingredients:
- 65 grams egg whites
- 130 grams granulated sugar
- 195 grams unsalted butter, at room temperature
- 1 ¼ teaspoons rose water
- A few drops of rose extract
- 50 organic raspberries
Instructions
- Macaron Shells:
- Prep: Print out the large macaron template provided. Let the aged egg whites come to room temperature.
- Prepare Dry Ingredients: Pulse almond flour and icing sugar together in a food processor until fine. Sift the mixture through a fine mesh sieve, discarding any large bits.
- Whip Egg Whites: In a stand mixer with the balloon whisk attachment, whip the egg whites on low-medium speed until foamy. Add cream of tartar, then increase speed to medium. Once the whisk leaves tracks, gradually add granulated sugar. Increase speed to medium-high and whip until stiff peaks form. If using, add gel food color and mix until well combined.
- Macaronage: Gently fold the sifted dry ingredients into the meringue until the batter reaches a “lava” or honey-like consistency.
- Pipe and Bake: Transfer the batter to a piping bag fitted with a #6 round tip. Pipe the macaron cake shapes onto parchment paper or silicone mats. Tap the trays firmly on the counter to release air bubbles and use a toothpick to pop any remaining bubbles. Allow the shells to dry completely before baking (a crucial step to prevent cracking). Bake at 325°F (165°C) for 25-35 minutes. Check for doneness by ensuring the tops do not move when wiggled and the feet don’t push back. Cool completely before removing.
- Lychee Cream:
- Prepare Ingredients: Soften butter at room temperature. Open and drain the canned lychees, reserving the syrup. Set aside 3 whole lychees for assembly. Blend the remaining lychees into a fine puree and strain to obtain 90 ml of juice.
- Cook Lychee Cream: Chop white chocolate into small pieces. In a small bowl, whisk 1 tablespoon of lychee juice with corn starch until smooth. Heat the remaining lychee juice and granulated sugar over medium-high heat until the sugar dissolves. Remove from heat before boiling. Gradually mix a bit of hot juice into the corn starch mixture, then return to the pot and heat, whisking until it thickens (30 seconds to 1 minute). Remove from heat. Pour over chopped white chocolate and let sit for one minute. Stir until melted and smooth. Mix in the butter until well incorporated. Blend in a blender for 1 minute, then chill until set.
- Rose Buttercream:
- Make Meringue: Place egg whites and granulated sugar in a heatproof bowl. Set over a pot of simmering water and whisk until the mixture reaches 160°F (70°C).
- Beat Buttercream: Transfer the egg white mixture to a stand mixer and whip until stiff and cool to the touch. Switch to the paddle attachment and gradually add the butter. Continue beating until smooth and fluffy, despite any initial curdling. Reserve 100 grams of buttercream for future use. Add rose water and rose extract to the remaining buttercream and mix until well combined.
- Assembly:
- Prepare Raspberries: Wash and pat dry the raspberries.
- Assemble Macaron Cake: Select two similarly-sized macaron shells. On one shell, pipe a ring of rose buttercream as a dam, then fill with a small amount of lychee cream. Place lychee halves inside the dam and add more lychee cream on top. Arrange raspberries around the cream mound. Pipe more rose buttercream to cover the raspberries. Top with the second macaron shell.
- Decorate and Mature: Optionally, adorn with an edible red rose petal and 24K gold leaf. Let the macaron cake mature for 6 to 12 hours before serving. For best results, enjoy within 24 hours.
Notes
- Be sure to let the macaron shells dry completely before baking to avoid cracking.
- The lychee cream can be made ahead of time and stored in the refrigerator until set.
- The macaron cake can be decorated with rose petals and gold leaf for an elegant touch.
- Allowing the cake to mature for several hours enhances the texture and flavor, as it helps the macaron shells absorb some of the cream’s moisture.
Nutrition
- Serving Size: 1 slice of macaron cake
- Calories: 380kcal
- Sugar: 35g
- Sodium: 60mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg