Photograph of the finished Dacquoise

France · Bánh hạnh nhân kẹp kem Dacquoise

Dacquoise

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Almond flour Almond flour 520 g
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Powdered sugar Powdered sugar 560 g
  • Photograph of Unsalted butter Unsalted butter 600 g
  • Photograph of Espresso coffee Espresso coffee 200 ml
  • Photograph of Sliced almonds Sliced almonds 160 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Cornstarch Cornstarch 80 g

Method

  1. 1 Beat the egg whites with sugar until stiff peaks form, then sift in the almond flour and powdered sugar.
  2. 2 Mix by scooping from the bottom up and stop as soon as it's combined; overmixing will cause the mass to collapse and the cake to become dense.
  3. 3 Pipe the mixture into two spiral-shaped discs on a tray, then sprinkle with sliced almonds and powdered sugar.
  4. 4 Bake at 160 degrees for 30 minutes, then let cool completely on the tray.
  5. 5 Cook the egg custard with egg yolks, sugar, cornstarch, and coffee, then beat in softened butter to make buttercream.
  6. 6 Place the buttercream frosting between two cake plates and refrigerate for 2 hours to allow the cake and frosting to set.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 4: spray oil around the dacquoise plates, bake at 175 degrees in a steam oven for 20 minutes and rotate the tray at 10 minutes; meringue dries quickly, do not flip and divide the batch into individual plates.

Start cooking