Almond Dacquoise
Almond Dacquoise Ingredients
- 6 ounces blanched almonds, ground
- 1 cup powdered sugar
- 11⁄2 tablespoons cornstarch
- 6 egg whites
- ⅛ teaspoon salt
- ¼ teaspoon cream of tartar
- 3 tablespoons sugar
- 11⁄4 teaspoons vanilla
- ¼ teaspoon almond extract chocolate buttercream filling
Chocolate Buttercream Filling Ingredients
- 2 egg yolks
- 1 cup powdered sugar
- 2 squares (1 ounce each) semisweet chocolate, melted
- ¾ cup (11⁄2 sticks) butter or margarine, softened
- ½ teaspoon vanilla
Makes: one 8-inch cake
Nutrients per Serving (1⁄2 cake)
- Calories........................................ 491
- Total Fat....................................... 33 g
- Protein.......................................... 9 g
- Carbohydrate............................... 45 g
- Cholesterol ................................. 102 mg
- Sodium ........................................ 272 mg
Almond Dacquoise Method of Preparation
- Combine almonds, powdered sugar, and cornstarch; set aside.
- Place egg whites in bowl. Attach bowl and wire whip to mixer. Turn to Speed 6 and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla, and almond extract, beating until stiff peaks form. Reduce to Stir Speed and quickly add almond mixture, mixing just until blended.
- Using a pastry bag fitted with large (1⁄2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form three 8-inch circles. Bake at 250°F for 35 to 45 minutes. Remove from baking sheets and cool on aluminum foil. Fill and frost with chocolate buttercream filling (recipe below).
Chocolate Buttercream Filling Method of Preparation
- Place egg yolks in bowl. Attach bowl and wire whip to stand mixer. Turn to speed 6 and whip 2 minutes. Stop and scrape bowl.
- Turn to speed 4 and gradually add powdered sugar, chocolate, butter, and vanilla; continue beating until fluffy, about 5 minutes.
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