Dacquoise Cake

Dacquoise Cake with Fine Cream

This Dacquoise cake, with its soft texture and delicious cream, is an excellent choice for any special occasion. Whether you're celebrating a family event, an anniversary, or simply want to indulge your taste buds, this dessert will leave a sweet and pleasant memory. Over time, Dacquoise has become a favorite in world cuisine due to its simplicity and versatility of ingredients. Every step of this process is essential to achieve a perfect cake, so let’s get started!

Total preparation time: 1 hour 15 minutes
Baking time: 20 minutes
Number of servings: 8-10

Ingredients

For the base:
- 150 g powdered sugar
- 5 egg whites (at room temperature)
- 150 g ground nuts (or hazelnuts/almonds)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice or alcohol (to stabilize the egg whites)
- 1 packet vanilla sugar
- A pinch of salt

For the cream:
- 5 egg yolks
- 500 ml milk
- 1 vanilla pod
- 5 tablespoons sugar
- 200 ml whipped cream
- 2-3 tablespoons cornstarch

A bit of history

Dacquoise is a dessert with interesting origins, often associated with French pâtisserie traditions. It is renowned for its light layers made from whipped egg whites, nuts, and sugar, which transform into an elegant and refined cake. This cake is not just about flavor but also about contrasting textures that delight the senses.

Step by step

Step 1: Preparing the bases

1. Start by preparing the baking trays. Place parchment paper in two 20 cm diameter trays. Draw a circle on each parchment paper to guide your composition.
2. Preheat the oven to 180°C (350°F).
3. In a tall bowl, add the egg whites and a pinch of salt. Beat them with a mixer until they become frothy and start to stiffen.
4. Add the powdered sugar and vanilla sugar, continuing to mix until the mixture becomes firm and forms peaks.
5. Gently fold in the ground nuts, cornstarch, and lemon juice with a spatula, mixing carefully from top to bottom to preserve the air in the egg whites.
6. Divide the mixture evenly between the two drawn trays and level it to obtain equal discs.
7. Bake the bases in the preheated oven for 15-20 minutes until they are golden and firm to the touch. If your oven does not allow baking two trays at the same time, you can bake the base in two rounds.

Step 2: Preparing the cream

1. In a small pot, add the egg yolks and mix them with the sugar using a whisk. Split the vanilla pod lengthwise and scrape out the seeds, adding them to the mixture.
2. Add half of the cornstarch and half of the milk, mixing well to avoid lumps. Then, add the remaining milk and cornstarch.
3. Place the pot over low heat and stir continuously until the cream thickens, having a consistency similar to sour cream.
4. Once the cream is ready, let it cool. You can speed up the process by covering the pot with plastic wrap and submerging it in a bowl of cold water (make sure no water enters the pot).
5. Once cooled, fold the cream with 200 ml of whipped cream until you achieve a smooth and slightly fluffy consistency.

Step 3: Assembling the cake

1. Place the first base on a serving platter. Use a piping bag to decorate the cream around the edges and in the center. Create small peaks for an elegant look.
2. Place the second base on top and decorate it as you wish. You can opt for powdered sugar, grated chocolate, or even fresh fruits.
3. Put the cake in the refrigerator to cool and firm up the cream.

Final suggestions

This Dacquoise cake is delicious served alongside a fragrant coffee or fine tea. You can experiment with various flavors by adding a splash of coffee liqueur to the cream or sprinkling a bit of cocoa powder between the layers. Additionally, the base can be enriched with whole hazelnuts or nuts, adding extra texture and flavor.

Frequently asked questions

- How can I store the cake?
The cake can be stored in the refrigerator, covered, for 2-3 days without losing its freshness.

- Can I use other nuts?
Of course! Almonds or pecans are excellent alternatives and provide a different taste.

- Is it possible to make a dairy-free version?
Yes, you can use plant-based milk and cream to adapt the recipe.

Nutritional information

This cake is rich in protein due to the egg whites and yolks, providing a good source of energy. The nuts contribute healthy fatty acids, and the vanilla adds a boost of antioxidants. Although it is a dessert, moderate portions can be part of a balanced diet.

Conclusion

This Dacquoise cake with fine cream is more than just a dessert; it is a culinary experience that will delight any sweet lover. Try it for your next special occasion and let yourself be carried away by its delicate flavor. Enjoy!

 Ingredients: Base: 150g powdered sugar, 5 egg whites, 150g ground nuts (hazelnuts/almonds), 2 tablespoons Dr. Oetker starch, 1 tablespoon lemon juice or alcohol, 1 packet Dr. Oetker vanilla sugar, a pinch of salt. Cream: 5 egg yolks, 500ml milk, 1 vanilla pod, 5 tablespoons sugar, 200ml whipped cream, 2-3 tablespoons starch.

 Tags:  dacquoise cake