Dacquoise cake
Fragile and precious as crystal, the exquisite Dacquoise cake with delicate mascarpone cream with cream and berries.
Ingredients
| CORGES: |
| eggs 4 pcs |
| sugar 75 g |
| powdered sugar 35 g |
| roasted almonds 75 g |
| wheat flour 20 g |
| CREME: |
| cream cheese 250 g |
| chilled cream (30%) 150 ml |
| powdered sugar 60 g |
| DECOR: |
| raspberries 50 g |
Instructions
Step 1
Sift the wheat flour with the powdered sugar and combine with the ground nuts in a blender. Whisk the egg whites with the sugar to peaks and combine with the flour mixture. Using a pastry bag, pipe 8 circles, 10 cm in diameter, onto a baking tray lined with parchment. Bake the cakes at 170°C for 20-25 minutes, then let them cool.
Step 2
Whisk the cream with the powdered sugar. Add the mascarpone and mix with a mixer until smooth and thick. Place the cream in a pastry bag and put it in the fridge for an hour and a half.
Step 3
Form the cakes. Squeeze the cream onto the cake in the shape of pyramids, place the raspberries. Put the second cake on top, spread the cream and decorate with berries. Enjoy.
