Meringue Nut Layer Cakes Dacquoise Recipes

DACQUOISE

Steps:

• Position the oven racks in the upper, middle, and bottom part of the oven, then set the oven to preheat to 150 °C. Line three 21 cm round baking pans or trays with parchment paper or, if you are using trays, draw a 21 cm diameter circle on each. Set aside.
• In a small bowl combine hazelnuts, 100 grams of caster sugar, and cornflour. Whisk egg whites with a pinch of salt at medium speed for 2 minutes. Increase the speed to high, and with the mixer running, gradually add 200 grams of sugar until stiff glossy peaks. Fold the hazelnut mixture into the meringue.
• Spoon the meringue into a piping bag fitted with a 1.5 cm plain tube. Pipe a spiral of meringue starting from the center of each drawn circle and working outwards. Bake for an hour, rotating the upper and bottom baking tray after 30 minutes, so they cook evenly. Turn off, and leave the meringues to cool down in the oven with the door slightly open.
• To make chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until hot, just simmering, but not boiling and pour over the chocolate. Let sit for a minute and then stir until smooth. Cool to room temperature, then refrigerate until it thickens. Fill the piping bag fitted with a medium star nozzle with ganache and set aside.
• To make the custard, bring the milk to a boil over low heat. Whisk the egg yolks, sugar, and coffee and chicory essence, then whisk in the cornflour, a tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan. While constantly whisking, bring to a boil, then decrease the heat, and let it simmer for 2-3 minutes until thick and smooth. Remove from the stovetop and wait an hour for it to cool. Once the custard is chilled, fold in softly whipped cream.
• Whip the cream until soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
• Melt sugar in a small frying pan (without stirring). Cook until golden caramel color, or until a thermometer registers 300°C. At that point add the whole hazelnuts and lemon juice, and stir with a wooden spoon until well blended. Pour the mixture onto a baking tray lined either with baking paper or silicone. Using two teaspoons form 12 pieces of hazelnut praline. Wait for it to cool completely before use.
• Position one meringue layer on a large serving plate, then in an even layer, coat it with one-third of the coffee cream. Place a second meringue layer on the cream to cover, then spread the top part with half of the coffee cream. Top with the third meringue layer, coat the sides of the cake with the coffee cream. Press roasted and chopped nuts into the sides of the cake. Pipe 12 swirls of the ganache onto the top outer edge of the cake, taking care they are evenly spaced, then place a piece of praline on each.

MERINGUE-NUT LAYER CAKES-DACQUOISE

Steps:

• Easier to make than conventional cakes, these are always immensely popular with guests. For 3 layers, 4 by 16 inches and 3/8 inch thick. Preheat oven to 250°F, and place racks in upper- and lower-third levels. Butter the surfaces of 2 baking sheets, dust with flour, and shake off excess, then mark on them three 4-by-16-inch rectangles. Pulverize 1 1/2 cups toasted almonds or hazelnuts (be sure they are fresh!) with 1 1/2 cups sugar and reserve. Beat 3/4 cup (5 to 6) egg whites with a big pinch of salt and 1/4 teaspoon cream of tartar to soft peaks (see page 100), and continue beating as you add 1 tablespoon pure vanilla extract and 1/4 teaspoon almond extract and sprinkle in 3 tablespoons sugar. Beat to stiff, shining peaks. (This is now a Swiss meringue, which you could also turn into individual baked meringues.). By big sprinkles, rapidly fold in the pulverized nuts and sugar. Using a pastry bag, fill the 3 rectangles on the baking sheets. Immediately set in the oven and bake about an hour, switching levels every 20 minutes. They should barely color, and are done when you can push them loose. If not used within a few hours, wrap airtight and store in the freezer
• Serving Suggestion: chocolate hazelnut dacquoise
• Trim and even the edges of the layers with a serrated knife, and paint tops of each with apricot glaze (see page 103). Layer with chocolate-ganache (page 102) or chocolate-meringue filling (page 102), bringing it up and around the cake. Brush chopped nuts around the sides of the cake, and strew a decorative layer of shaved or grated chocolate on top. Cover and refrigerate for several hours, to soften the meringue and set the filling, but bring back almost to room temperature before serving.
• to whip cream
• For about 2 cups of softly whipped cream-crème Chantilly. Pour 1 cup of chilled heavy cream into a metal bowl set over a larger bowl of ice and water. To incorporate as much air as possible, either sweep a large balloon whip down and around and up and into the bowl with rapid strokes, or circulate a hand-held electric mixer with vigorous movements. The cream will not begin to thicken for several minutes. It is done when the beater leaves light traces on the surface and the cream holds softly when lifted.
• imbibing syrup-flavoring and moistening for layer cakes
• Makes about 1 cup, enough for 3 cake layers. Stir 1/3 cup hot water into 1/4 cup sugar; when dissolved, stir in 1/2 cup cold water and 3 to 4 tablespoons white rum, orange liqueur, or cognac or 1 tablespoon pure vanilla extract. Sprinkle over each cake layer before spreading on the filling.
• sugar boiling for syrups and caramel
• Proportions are always 1/3 cup water for every 1 cup of sugar.
• Simple Syrup. For imbibing cake layers, for instance. Stir over heat until sugar has completely dissolved.
• The Thread Stage. Used for butter creams and Italian meringue. When the sugar has dissolved completely, cover the pan tightly and boil over high heat-never stirring-until when you rapidly take up a little in a metal spoon the last drops to fall from its tip into a cup of cold water form threads.
• Caramel. Continue boiling until bubbles are thick, then uncover the pan, swirl it slowly by its handle, and boil until the syrup has darkened into caramel. Pour at once into a separate pan to stop the cooking.
• To Clean Pans and Spoons. Fill pan with water, add tools, and simmer a few minutes to melt the syrup.