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Mar 15, 2010 08:31 PM

Triple Layer Chocolate Macaroon Cake

I came across this recipe and was very interested in it as a potential Passover

Has anyone every made it/seen it/heard of it before? I have searched all over the internet and cant find many reviews. It seems pretty easy, has few ingredients and best of all can be made ahead. I have never made any of Payard's recipes before.

What do you think - should I give it a try?

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  1. Payard is a true master, so i'd trust his recipes...and the particular book from which that recipe was drawn gets great reviews. go for it.

    i'm not sure if you came across these in your search, but i found these blog posts from two people who have made the cake:

    1. Mmm, that sounds great! Report back if you make this please. :)

      1. I know this is many years behind..but i found the same recipe and wanted to try it...any luck?

        1 Reply
        1. I just made it for Passover. It was delicious, but time-consuming.

          The sponge did not come out of the pan as easily as I thought it would since I sprayed the pan, used parchment, and then sprayed the parchment. Maybe spraying up the sides of the pan more heavily with the oil spray would help. Also, I will not wait 15 minutes before using a knife to loosen the sides with a knife, but will do so immediately and then wait the 15 minutes for the sponge to cool.

          A few more hints that I learned for the next time:

          - Cut the sponge with a really well serrated knife. This will make it neater and will lose less cake to crumbs,
          - Use a template to cut the cake into the 3 layers. In this way, each layer does not have to be trimmed to match. Cutting the sponge once is hard enough. I measured the cake when it came out, divided by 3, and cut a simple piece of paper for the template. Don't try to be perfectly exact with the template, but make the template a little under the measurement, maybe 1/4 of an inch or so, because when you cut you are likely to lose some cake as it inevitably crumbles a little. Then you can throw the template away.
          - The original recipe says to refrigerate all but one cup of the ganache for 3 hours. I think I may have cooled it for a little more than that, maybe 4 hours, because the ganache became hard to spread and needed to be worked to make it spreadable. I will experiment next time and test the ganache at 2 hours to see if it is firm, but still spreadable. The sponge can wait a little if it is done early - there is no urgency in completing with the ganache.
          - Don't worry if it looks ugly and there are a few cracks or holes, the ganache will cover it up.