Traditional French Dacquoise Cake Recipe
Dacquoise is a delightful French dessert consisting of layers of crisp meringue. These layers are enriched with roasted or baked nuts and filled with luscious whipped cream.This versatile treat can be prepared in various flavors and is typically served chilled, often paired with fresh fruits and syrups for added indulgence.
Ingredients
FOR THE HAZELNUT DAQUOISE:
- Hazelnut meal – 70g
- Almond meal – 80g
- Icing sugar (sifted) – 185g
- A pinch of sea salt
- Egg whites – 6
- Caster sugar – ½ cup
FOR THE COFFEE BUTTERCREAM:
- Milk – 110g
- Vanilla bean paste – 1 tsp
- Caster sugar – 70g
- Cornflour – 10g
- Egg yolks – 2
- Unsalted butter (softened and cubed) – 220g
- Instant coffee (finely ground) – 3 tbsp
- A pinch of sea salt
Instructions
- Begin by preheating the oven to 110 C.
- Line 2 or 3 trays with baking paper. Now take an 8-inch round cake tin and use it as a stencil to make three circles on the baking paper. Turn the baking paper over, and spray with oil or grease with butter.
- Now, take a medium bowl and add hazelnut meal, almond meal, icing sugar and sea salt. Combine all the ingredients.
- Next, take a stand mixer fitted with a whisk and add eggs to it. Beat them on medium speed until they attain soft peaks.
- While still combining, gradually add the caster sugar. Change the setting to high speed for about 15 seconds, until the mixture seems smooth and somewhat firm.
- It’s time to pour the nut mixture over the meringue. With the help of a rubber spatula, mix the nuts with the meringue.
- Next, take a piping bag attached to a medium round nozzle and stuff it with the meringue.
- Pipe three large circles with the meringue onto the stencil that you made on the baking paper earlier, and then fill them in.
- Allow the dish to bake for 3 hours. Once done, switch off the oven but leave the dish in the oven to dry out overnight.
- Now, take a medium pot and add milk and vanilla to it. On a simmer, bring both the ingredients to a boil.
- In the meantime, in a medium bowl, add sugar, cornflour and egg yolks, and combine them well.
- Slowly pour the milk into the egg mixture while constantly mixing.
- Shift the prepared combination back into the pot, while still mixing, bring it to a boil and allow it to cook for another minute.
- Transfer the custard back into a container and cover the surface of custard with plastic wrap. Refrigerate to cool.
- Once cooled, take a stand mixer attached to a whisk and whip the custard until it becomes creamy.
- Add the soft butter, mixing it in on a medium speed until it is properly combined.
- Now add the coffee and salt and whip until fully mixed.
- It’s time to bring together the cake. Begin by softly peeling the baking paper away from the meringue layers.
- Add around a third of the buttercream over a layer of meringue, spreading it evenly. Place another piece of dacquoise on top and add additional third of the buttercream. Place the last layer of meringue on top and add the residual buttercream to complete the cake.
Nutrition
Calories: 346kcalCarbohydrates: 33gProtein: 5gFat: 23gSaturated Fat: 10gCholesterol: 71mgSodium: 58mgFiber: 1gSugar: 30g
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