ALMOND DACQUOISE
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
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
FROZEN ALMOND CAPPUCCINO DACQUOISE
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Line 2 buttered baking sheets with foil or parchment paper and trace three 13- by 4-inch rectangles on foil or paper (2 on one sheet and 1 on other).
- In a food processor grind almonds fine with 1/2 cup sugar and cornstarch. In a large bowl with an electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Beat in remaining 3/4 cup sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and transfer to a pastry bag fitted with a 1/2-inch plain tip. Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles.
- Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1 1/4 hours, or until meringues are firm and dry when touched. Cool meringues on sheets on racks. Slide foil off sheets and carefully peel meringues off foil. Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature.
- Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
- In a large bowl with an electric mixer beat together filling ingredients until mixture just holds stiff peaks.
- Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a 1/2-inch-thick layer of filling over top. Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up. Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip. Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise. Freeze dacquoise, uncovered, until hard, about 6 hours. Dacquoise may be made 2 days ahead and frozen, wrapped in plastic wrap and foil after 6 hours.
- Let dacquoise stand in refrigerator 30 minutes before serving. Slicing dacquoise with an electric knife (alternatively, use a serrated knife).
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