Giant Macaron Cake Recipe by Nadine Levy-Redzepi

Ingredients

• For the macaron layers:
• 300g almond flour or ground almonds
• 300g icing sugar
• 1 tsp baking powder
• 8 (about 220g) large egg whites
• 3 drops red food colouring paste, as needed
• 300g granulated sugar
• Cake layer
• 130g plain flour, plus more for tin
• ¾ tsp baking powder
• ⅛ tsp flaky sea salt, plus more for sprinkling
• 150g granulated sugar
• 70g salted butter, at room temperature, plus more for tin
• 1 large egg at room temperature
• 1 vanilla pod
• 100ml double cream
• For the fruit layer:
• 475ml double cream
• 450g strawberries
• 170g raspberries