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Ingredients
- 10 x macaroons
- 1/2 c. coconut, dessicated
- 2 Tbsp. brandy
- 125 gm butter
- 1/2 c. sugar (caster)
- 2 x Large eggs
- 10 x macaroons
- 1/4 c. flour, plain
Directions
- *Base:Crush macaroons fine. You should have about 1/2 c. per cake.
- Combine macaroon crumbs, coconut and Amaretto in a bowl, press proportionately over base of well greased and lined 20cm round cake tin.
- *Filling:Separate Large eggs.
- Crush macaroons fine. You should have about 1/2 c. per cake.
- Cream butter and sugar in a small bowl with electric mixer till light and fluffy.
- Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mix to a large bowl.
- In a clean bowl, beat egg whites till soft peaks form, fold gently into cake mix, spread proportionately into cake tin, bake in moderate oven for about 30 min.
- Stand 10 min before turning onto wire rack to cold.
- Serve dusted with sifted icing sugar.
- Macaroons are sweet French biscuits that can be purchased at most supermarkets.
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