Toasted Almond Dacquoise
2016-01-14 20:26:33
Makes 1 (101/2 x 5-inch) cake
Ingredients
- 1 recipe Easy Sponge Cake (recipe follows)
- 1 recipe Toasted Almond Meringue (recipe follows)
- 1 recipe Vanilla-Amaretto Mousse (recipe follows)
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons amaretto
- 1 cup sliced almonds, toasted
For Easy Sponge Cake
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2/3 cup self-rising flour
- 1/2 teaspoon salt
For Toasted Almond Meringue
- 3 large egg whites
- 1 1/4 tablespoons granulated sugar
- 1 1/4 cups confectioners’ sugar
- 6 tablespoons chopped almonds, toasted
For Vanilla-Amaretto Mousse
- 2 cups heavy whipping cream
- 3 tablespoons amaretto
- 2 teaspoons clear vanilla extract*
- 6 large egg yolks
- 1/4 teaspoon salt
- 3 teaspoons unflavored gelatin
- 1/2 cup water, divided
- 1 cup sugar
Instructions
- Line a 101/2 x 5-inch loaf pan with plastic film, allowing fi lm to hang over sides of pan.
- 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.
- 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
- 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.
- In a medium bowl and using a mixer at high speed, beat eggs, vanilla extract, and sugar until light and fluffy, about 5 minutes.
- 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.
- 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
- Preheat oven to 200°. Line a baking sheet with parchment paper; set aside.
- 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.
- In the work bowl of a food processor, combine confectioners’ sugar and almonds. Pulse until finely ground. Fold almond mixture into egg whites.
- Place mixture in a pastry bag fitted with a large round tip*. Pipe 2 (9 x 4-inch) rectangles onto prepared baking sheet.
- Bake for 1 1/2 hours; turn oven off. Leave meringues in closed oven for 2 hours.
- Remove meringues from oven. Store, tightly covered, at room temperature for up to three days.
For Vanilla-Amaretto Mousse
- In a large bowl and using a mixer at high speed, beat cream, amaretto, and vanilla extract until medium peaks form. Cover and chill.
- 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.
- 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.
- Heat gelatin mixture in microwave on High (100% power) for approximately 30 seconds. Add gelatin mixture to syrup mixture, whisking until dissolved and smooth.
- 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.
- 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
- For testing purposes, our test kitchen used Ateco stainless-steel decorating tip #807.
- Clear vanilla extract will keep the frosting a true white color. Regular vanilla extract may be substituted.
Victoria https://victoriamag.com/