Dacquoise
Dacquoise not only looks fantastic, it also tastes incredibly delicious. Hazelnut makes the airy meringue bases particularly aromatic and goes so well with the coffee cream filling.
INGREDIENTS (For a 26 cm springform pan)
FOR THE DOUGH
225 g powdered sugar
100 g ground almonds
80 g ground hazelnuts
45 g wheat flour (type 405)
225 g egg white (size M)
225 g sugar
FOR THE CREAM
180 g sugar
50 ml water
3 egg whites (size M)
300 g soft butter
4 tsp instant coffee
2 tbsp hot water
FOR THE DECORATION
150 g hazelnuts
PREPARATION
Step 1
Use a springform pan (⌀ 26 cm) to draw 3 circles on a piece of baking paper. For the bases, mix the powdered sugar with the almonds, ground hazelnuts and flour and grind finely in a food processor.
2nd step
Beat the egg whites with a third of the sugar, then gradually add the second third of the sugar and stir in. Add the remaining sugar and beat everything vigorously until the sugar has dissolved and the egg whites are stable and shiny. Fold the powdered sugar, nut and flour mixture into the egg whites and then fill it into a piping bag.
3rd step
Preheat the oven to 160 degrees top / bottom heat (fan oven: 140 degrees). Using the piping nozzle, pipe a tight spiral onto the baking paper circle, starting from the middle. Bake the bases one after the other in the preheated oven for around 20 minutes and allow to cool completely, then carefully remove from the baking paper using a cake lifter.
4th step
Line a baking tray with baking paper. For the decoration, roughly chop the hazelnuts and spread them on the prepared tray. Roast in the preheated oven for 8-10 minutes. It should smell of hazelnuts and oil should come out of the nuts. Allow the roasted hazelnuts to cool.
