Simple Almond Dacquoise Cake Recipe
Almond dacquoise cake is a crunchy, delicious, and gluten-free white cake guaranteed to give your celebrations a blast.It has a crunchy, sweet, creamy, and acidic taste. A perfect combination that you would hardly find in other cakes. You get a taste of the creaminess from the roasted dacquoise, while the sweetness and acidity come from the fruit.This dacquoise cake is slightly crispy on the outside, and very soft, and a bit chewy from the inside, just like a sponge cake!
Ingredients
- 200 g blanched almonds, finely ground
- 200 g superfine sugar
- 200 g confectioner's sugar
- 8 pic large egg whites, room temperature
- 2 tbsp unsalted butter, softened, for parchment
- All-purpose flour, for parchment
Filling
- 250 ml whipped cream
- 250 g mascarpone cheese
- 1 tbsp pure vanilla extract
- 50 g powdered sugar
- Raspberries and blueberries
Instructions
- First, carefully separate the egg whites from the yolks and allow the egg whites to stand at room temperature for a minimum of one hour.
- To prepare the meringue, you can use either a hand mixer or a stand mixer, both of which yield the same result. In a large bowl, combine almonds, 1/2 cup superfine sugar, and confectioners' sugar with a mixer. In a separate large and deep bowl, add the egg whites.
- Begin whipping the egg whites on low speed, gradually increasing the speed. Once the egg whites become frothy, slowly add the remaining 1/2 cup of superfine sugar. It is important to whip the egg whites for a duration of 7 to 10 minutes for the Dacquoise cake to be successful, so avoid shortening the whipping time.
- When the meringue is ready, gently combine it with the almond mixture and remaining superfine sugar and confectioners' sugar with a spatula. The next step is to bake.
- Preheat the oven to 130 degrees and line the baking tray with baking paper. Draw two circles with a 22 cm diameter on one side of the paper. Turn the other side of the baking paper into a thin layer, coat it with butter, and sprinkle all-purpose flour on it.
- Transfer the Almond Dacquoise mixture into a pastry bag and use the circles drawn on the paper as a guide to shape the circles. Flatten the Dacquoise cake's surface with a spatula and sprinkle almond flakes on top.
- Place the pan in the oven preheated to 130 degrees and bake for 10 minutes. Then, reduce the oven's temperature to 90 degrees and continue baking for 80 minutes. It is essential not to open the oven door while the Dacquoise cake is baking to avoid cracking.
- After 80 minutes of baking, turn off the oven and open the door slightly. Allow the Dacquoise to cool slightly before removing it from the oven. Be cautious when removing the cooled Dacquoise from the paper.
Notes
Nutrition Information:
- Cholesterol 138.45mg 46%
- Sodium 90.6mg 4%
- Potassium 176.59mg 4%
- Total Carbs 25.47g 8%
- Sugars 20.59g 82%
- Dietary Fiber 1.11g 4%
- Protein 16.27g 33%
- Vitamin C 0.1mg 0%
- Vitamin A 0.1mg 5%
- Iron 1.5mg 8%
- Calcium 67mg 7%
