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Recipe : *** Dacquoise cakes

Dacquoise cakes
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Course:
Dessert

Practical information

  • Prep time
    20 min
  • Cooking
    3 h
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    15 h 20
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
cakes

Recipe's Ingredients

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  • 2 tablespoons cornstarch
  • 6 egg whites
  • ¼ teaspoons cream of tartar
  • ¼ teaspoons salt
  • ¼ teaspoons almond extract
  • 180 g slivered almonds, toasted
  • 350 g sugar

  • Recipe preparation steps

  • 1
    Toast nuts and pulverize in blender or food processor. Toss with cornstarch and 1/2 cup sugar. You may add some of this sugar to the nuts while processing so you don't get nut butter. In an electric mixer bowl, beat salt, egg whites and cream of tartar until foamy. Gradually beat in 1 cup sugar until mixture is very stiff and no longer grainy when rubbed between finger and thumb. Rapidly fold in nut mixture and almond extract. Butter and flour two sheet pans
  • 2
    cookie sheets and trace three 8 ir 9-inch circles. Spread meringue within circles. Bake one hour at 122 degrees. Turn off oven and leave two more hours (don't peek). Spread layers with buttercream and chill overnight. The sides may be left plain or iced as desired, and the cake may be garnished with chocolate curls or grated chocolate or nuts. A thin dark chocolate glaze and hazelnuts are suggested.
  • Ready !



 

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