Almond Dacquoise With Passion Fruit And Pomegranate Seeds Recipe 455

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ALMOND DACQUOISE



Almond Dacquoise image

I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)

Provided by Scafire-Jen

Categories     Dessert

Time 1h35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 14

6 ounces blanched almonds, ground
1 cup powdered sugar
1 1/2 tablespoons cornstarch
6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3 tablespoons sugar
1 1/4 teaspoons vanilla
1/4 teaspoon almond extract
2 egg yolks
1 cup powdered sugar
2 ounces semisweet chocolate, melted
3/4 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • ALMOND DACQUOISE.
  • Combine almonds, powdered sugar, and cornstarch; set aside.
  • Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
  • Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
  • CHOCOLATE BUTTERCREAM FILLING.
  • Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
  • Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

Nutrition Facts : Calories 491.3, Fat 34, SaturatedFat 14.5, Cholesterol 87.3, Sodium 238.2, Carbohydrate 42.9, Fiber 3.5, Sugar 35.5, Protein 9.3

ALMOND DACQUOISE WITH PASSION FRUIT AND POMEGRANATE SEEDS RECIPE - (4.5/5)



Almond Dacquoise with Passion Fruit and Pomegranate Seeds Recipe - (4.5/5) image

Provided by ctozzi

Number Of Ingredients 19

Meringue:
8 egg whites
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) sugar
1 tsp (5 mL) white vinegar
2 cups (500 mL) chopped toasted almonds
1 tsp (5 mL) cornstarch
2 tbsp (25 mL) icing sugar
Filling:
4 passion fruit, halved
1 cup (250 mL) mascarpone
1/4 cup (50 mL) icing sugar
1 cup (250 mL) whipping cream
1 cup (250 mL) pomegranate seeds
ALMOND BRITTLE:
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) corn syrup
1/2 cup (125 mL) water
1/2 cup (125 mL) toasted almonds, chopped

Steps:

  • 1. Preheat oven to 350°F (180°C). 2. Place parchment paper large enough to drape over sides on a large rectangular baking sheet or jelly-roll pan. 3. Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy. Beat in vinegar. 4. Combine almonds and cornstarch and fold into mixture. Scoop onto parchment paper and smooth into each corner. Level top. Bake for 20 minutes or until mixture is browned on top. 5. Turn out onto a tea towel dusted with icing sugar. Cool a little and gently remove parchment paper. 6. Scoop passion fruit pulp into a bowl and beat into mascarpone along with 2 tbsp (25 mL) icing sugar. 7. Whip cream with remaining sugar until it holds its shape. Fold into mascarpone along with pomegranate seeds, Spread over meringue. Roll up from the short side like a jelly roll. Decorate the plate with almond brittle (recipe follows). Cut in slices and serve. Almond Brittle: 1. Line a baking sheet with parchment paper. Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and cook over medium-high heat for about 12 minutes or until syrup becomes an amber colour or until a sugar thermometer reads 320°F (160°C). The colour will darken once off the heat. 2. Quickly stir in almonds and pour onto prepared cookie sheet to cool and harden. Break into pieces and serve alongside the dacquoise.

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