Dacquoise Cake
HB-16029 · Hand-built original · Korean
Almond dacquoise layers piped and baked until crisp-chewy, filled with cream cheese cream and green grapes.
KoreanDessertVegetarian
Main ingredient: almond powder
Pairs well with: coffee, tea, milk, fruit salad
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5.8 oz egg whites
- 2.1 oz sugar
- 4 oz almond powder
- 2.9 oz powdered sugar
- 1.1 oz cake flour
- Cream cheese cream: 3.5 oz unsalted butter
- Cream cheese cream: 7.1 oz cream cheese
- Cream cheese cream: 6.3 oz powdered sugar
- Cream cheese cream: 1.1 oz heavy cream
- Topping: 20 green grapes
Method
- Loosen the egg whites with a hand mixer, add the sugar in three additions, and whip the mixture to a meringue with firm peaks.
- Sift the almond powder, powdered sugar and cake flour together, fold in half the meringue with a rubber spatula using a cutting motion, then fold in the rest.
- Transfer the batter to a piping bag, line an oven pan with a Teflon sheet, and pipe the batter to fit a round ring, smoothing the surface before removing the mould.
- Dust the piped layers with powdered sugar twice, then bake in an oven preheated to 356°F and lowered to 338°F for 15 to 18 minutes.
- Cool the baked dacquoise layers completely on a rack so they stay crisp.
- Beat the unsalted butter and cream cheese together until smooth, mix in the powdered sugar, then mix in the heavy cream to finish the cream cheese cream.
- Lay a cooled dacquoise layer at the bottom, pipe the cream over it, and decorate the cake with the green grapes.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).