Toasted Almond Dacquoise

Toasted Almond Dacquoise
Toasted Almond Dacquoise
Makes 1 (101/2 x 5-inch) cake
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Ingredients
  1. 1 recipe Easy Sponge Cake (recipe follows)
  2. 1 recipe Toasted Almond Meringue (recipe follows)
  3. 1 recipe Vanilla-Amaretto Mousse (recipe follows)
  4. 1 cup heavy whipping cream
  5. 1/4 cup confectioners’ sugar
  6. 2 tablespoons amaretto
  7. 1 cup sliced almonds, toasted
For Easy Sponge Cake
  1. 3 large eggs
  2. 1 teaspoon vanilla extract
  3. 1/2 cup sugar
  4. 2/3 cup self-rising flour
  5. 1/2 teaspoon salt
For Toasted Almond Meringue
  1. 3 large egg whites
  2. 1 1/4 tablespoons granulated sugar
  3. 1 1/4 cups confectioners’ sugar
  4. 6 tablespoons chopped almonds, toasted
For Vanilla-Amaretto Mousse
  1. 2 cups heavy whipping cream
  2. 3 tablespoons amaretto
  3. 2 teaspoons clear vanilla extract*
  4. 6 large egg yolks
  5. 1/4 teaspoon salt
  6. 3 teaspoons unflavored gelatin
  7. 1/2 cup water, divided
  8. 1 cup sugar
Instructions
  1. Line a 101/2 x 5-inch loaf pan with plastic film, allowing fi lm to hang over sides of pan.
  2. Carefully layer cake, meringue, and mousse. Repeat layers, ending with cake. Pull excess fi lm over cake. Wrap tightly. Freeze for 4 hours or overnight. Remove pan from freezer. Carefully unwrap. To remove cake, invert pan onto a serving platter.
  3. In a medium bowl and using a mixer at medium-high speed, beat cream, sugar, and amaretto until stiff peaks form. Frost cake with cream. Gently press almonds into cream. Serve immediately, or store in freezer for up to 1 week.
For Easy Sponge Cake
  1. Preheat oven to 375°. Spray a 13 x 9 x 1-inch baking pan with baking spray; line with parchment paper, and spray again; set aside.
  2. In a medium bowl and using a mixer at high speed, beat eggs, vanilla extract, and sugar until light and fluffy, about 5 minutes.
  3. In a sifter, combine fl our and salt, and sift over egg mixture; fold in. Spread batter evenly in prepared pan. Bake for 8 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
  4. Carefully cut cake into 3 (9 x 4 x 1-inch) rectangles. Cover securely with plastic wrap until ready to use.
For Toasted Almond Meringue
  1. Preheat oven to 200°. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl and using a mixer at high speed, beat egg whites until frothy. Add granulated sugar, 1 tea-spoon at a time. Continue beating until stiff peaks form.
  3. In the work bowl of a food processor, combine confectioners’ sugar and almonds. Pulse until finely ground. Fold almond mixture into egg whites.
  4. Place mixture in a pastry bag fitted with a large round tip*. Pipe 2 (9 x 4-inch) rectangles onto prepared baking sheet.
  5. Bake for 1 1/2 hours; turn oven off. Leave meringues in closed oven for 2 hours.
  6. Remove meringues from oven. Store, tightly covered, at room temperature for up to three days.
For Vanilla-Amaretto Mousse
  1. In a large bowl and using a mixer at high speed, beat cream, amaretto, and vanilla extract until medium peaks form. Cover and chill.
  2. In the work bowl of a food processor, combine egg yolks and salt; pulse to mix. In a small, microwave-safe bowl, sprinkle gelatin over 1/4 cup water.
  3. In a small saucepan, combine sugar and remaining 1/4 cup water. Heat, covered, over medium-high heat until mixture begins to boil; remove lid. Continue to cook until mixture reaches 240° on an instant-read thermometer, about 15 minutes. Remove from heat.
  4. Heat gelatin mixture in microwave on High (100% power) for approximately 30 seconds. Add gelatin mixture to syrup mixture, whisking until dissolved and smooth.
  5. With food processor running, slowly and carefully pour syrup mixture into egg yolk mixture. Continue to pulse until mixture is thickened and cooled, about 1 minute. Transfer mixture to the bowl of a stand mixer equipped with a whisk attachment, and beat at high speed until thickened and tripled in volume, about 5 minutes.
  6. Fold whipped cream mixture into egg yolk mixture; cover and chill for at least 2 hours. Place mixture in a pastry bag fitted with a large round tip.
Notes
  1. For testing purposes, our test kitchen used Ateco stainless-steel decorating tip #807.
  2. Clear vanilla extract will keep the frosting a true white color. Regular vanilla extract may be substituted.
Victoria https://www.victoriamag.com/
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