Gluten Free Raspberry Macaron Cake

Heat the oven to 160°C, 320°F, Gas mark 3. Draw 3 x 23cm circles on greaseproof paper and place each of them on a flat baking tray (it is best to use a sheet of baking paper as it makes it easier to remove once cooked).

Put the ground almonds and icing sugar into a bowl and stir. In a separate bowl whisk the egg whites and salt to form soft peaks before adding the caster sugar 2 tbsp at a time, whisking until the mixture is thick and glossy.

Using a large metal spoon, fold the almond mixture into the egg whites. Spoon onto the 3 greaseproof circles and spread evenly with a palette knife. Tap each baking tray sharply on the work surface to level. Set aside for 15 minutes to form a slight skin.

Bake the macarons for 20 minutes until crisp around the edges. Remove from the oven and allow them to cool. Once completely cool remove from the greaseproof paper very carefully.

Whisk the cream, mascarpone, vanilla extract and sugar until it forms soft peaks. Put one of the macarons on a serving plate, top with half the jam and spread evenly, then spread carefully 1/3 of the cream and scatter over some raspberries. Repeat this with another macaron and then top with the final macaron. Spread with the remaining cream on the center of the bake and decorate with the rest of the raspberries and redcurrants and serve!