HAZELNUT DACQUOISE (TORT DACQUOISE)
Dacquoise is a dessert cake, which has a creamy and crispy texture, derives its name from a French word dacquoise which means ‘of Dax’; which is the name of a city in Southwestern part of France. The cake is usually served chilled with fruits and is available in many different flavors including coffee, raspberry and caramel. It is also referred to as nut meringue.
THIS IS THE MASTER RECIPE, AFTER THE FAMOUS BRITISH BAKER, Mary Berry.
I have my own notes, that help me to bake this splendid cake. (AT END)
Mary Berry’s Hazelnut Dacquoise
- Servings: 12
https://heresthedish.com/2020/07/24/hazelnut-dacquoise/ ( MARILYN, home baker’s blog)
9 oz. blanched hazelnuts (about 2½ c. coarsely ground)
1½ c. superfine (baker’s) sugar, divided
3 T. cornstarch
6 large egg whites
- For the dacquoise, preheat the oven to 350°F. Grind the hazelnuts in a food processor on pulse until coarsely ground. Spread the nuts out in a roasting pan and bake for 10-12 minutes or until golden brown, stirring every three minutes.
- Remove pan from the oven and transfer ground nuts to a large bowl to cool. When cool, stir in ½ cup of the sugar and 3 tablespoons of cornstarch.
- Reduce oven temperature to 300°F. Position oven racks in the upper, middle and lower thirds of the oven. Line three baking sheets with parchment paper and use a plate or bowl as a template to draw an 8¼-inch diameter circle on each. Turn the paper over so the writing is on the underside. (You should still be able to see the circle through the paper.) Set aside.
- Make the meringue by pouring egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about 2 minutes, or until white and frothy. Increase the speed and add the remaining 1 cup of sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Gently fold the ground hazelnut mixture through the meringue.
- Spoon the meringue mixture into a large piping bag fitted with a 5/8-inch plain tip and pipe the meringue into a spiral (or concentric circles), filling the circle on each parchment. Bake in preheated oven for 1 hour, rotating the top and bottom baking sheets halfway through the baking time. Keep an eye on the meringues near the end of the baking time to make sure they don’t get too dark. Turn off the oven and leave the dacquoise to cool in the oven, with the door propped open, for at least 45 minutes.
- 250g HAZELNUTS, ROASTED, GROUNDED +25g CORN FLOUR + 100g SUGAR
- 6 EGG WHITE + A add one by one TABLESPOON of a mixer of: 200g SUGAR+SALT ……. AT BLANDER.
- SLOWLY FOLD TOGETHER.
4. DRAW THREE CIRCLES ON PARCHMENT PAPER TO BAKE MERINGUE. EACH CIRCLE MEASURE 8 AND 1/4" EACH.(SALAD PLATE).
5. BAKE 300F, 25MIN(MARICA) 1H(BBC).
Add strawberry mousse (my version from BBC Paul Holliday) in between layer.
Add chestnut cream
OR COMBINATION OF BOTH