A Dacquoise is a kind of dessert cake made with layers of almond or hazelnut meringue, filled with pastry cream, buttercream or whipped cream and topped with seasonal fruits. The texture of this classic french cake is soft and creamy, crisp and crunchy and will satisfy everyone. It will take some time to prepare this heavenly dessert but it is worth it.
Preparation for a 24 cm diameter cake ring
For the meringue cakes:
Preheat the oven to 180° C
- 225 g whole hazelnuts
- 130 g confectioners sugar
- 6 egg whites
- 60 g sugar
Spread 100 g of the hazelnuts on the baking tray and bake for 10 to 15 minutes, The nuts are ready when they are golden in color.
Remove the pan from the oven, let the nuts cool completely and roughly chop the hazelnuts.
Finely grind the remaining 125 g hazelnuts with the confectioners sugar and mix it with the toasted hazelnuts, then set aside.
Place the egg whites and a pinch of sugar in a bowl and beat on medium speed, until frothy.
Add the remaining sugar, one-third at a time. Let each amount clear before adding the next. Continue mixing on medium speed for a stronger and more developed meringue.
Gently fold in the nuts and sugar mixture until just combined.
Spread the meringue mixture into approximately 26 cm-diameter circles on two paper-lined, baking trays and bake each base for about 20 minutes.
Remove the baking trays from the oven and let the meringue cakes cool completely.
Cut the edges of both of the meringue cakes away in the size of the cake ring. Set the cakes aside until ready to use.
For the pastry cream:
- 2 gelatine leaves
- 250 g white chocolate, chopped
- 2,5 dl milk
- 1 vanilla pod
- 2 egg yolks
- 3 tablespoon Grand Marnier (a orange-flavored brandy liqueur)
- 4 dl whipping cream
Soak the gelatin leaves into cold water until they are soft, then wring the gelatin gently to remove excess water, and add it to the chopped, white chocolate.
Put the scraped vanilla pod and the milk the in a pan over low heat and bring the mixture to boil, then remove the milk from heat.
Than stir in the egg yolks in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture it thickened.
Pour the cream through a sieve over the white chocolate. Let the chocolate begin to melt and then stir it gently with a spatula. When the mixture has a smooth texture add the Grand Marnier.
Cool the chocolate mixture to room temperature.
In the meantime beat the whipping cream until stiff and pour it gently into the cooled chocolate mixture and set aside until ready to use.
For the fruit mixture:
- 200 g raspberries
- 150 g cherries, stoned
- 150 g blueberries
Cut the raspberries and the cherries in halves or quarters.
To assemble the Dacquoise:
On a serving plate place the cake ring firmly in the center of a baking sheet. (Make sure your freezer is big enough for the serving plate)
Arrange the fruits on the bottom of the baking sheet.
Pour two-thirds of the pastry cream over the fruits and smooth the cream out with a palette knife.
Then lay the first meringue cake down onto the pastry cream, pour the rest of the cream over it and smooth the cream out with a palette knife. Then lay the second cake layer down onto the pastry cream.
Put the cake in the freezer for at least 2 hours.
Remove the cake from the freezer.
Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges.
Place a serving plate on top of the cake and carefully flip over, so that the fruits are facing up.
Enjoy!!
The dessert cake looks most delicious. Thanks for sharing!
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Thank you so much, I’m glad you liked it. Warm regards, Bridget
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Wow, I’d never heard of a Dacquoise before. Thanks for expanding my culinary horizons!! It looks quite tricky – perhaps one to set aside for one of those days where I feel like dedicating an entire afternoon to baking…!
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You are welcome 🙂 Thank you for stopping by and let me know how you liked it. Happy baking, Bridget
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Stunning photography!
I absolutely love summer for it’s fresh produce, I can’t wait till it hits Australia, when it does I will recreate this recipe 🙂
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Thank you so much for your kind words and for stopping by. Let me know how you liked it! Happy baking, Bridget
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Just lovely!!
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Thank you so much 🙂
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Beautiful 🙂
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Thank you, I’m glad you like it, and thanks for stopping by. Kind regards, Bridget
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This is beautiful! Sounds delicious!
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Thank you! It was very tasty 🙂 Have a lovely weekend, Bridget
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Wow. I’m in love…
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Thank you ♥ Have a wonderful weekend, Bridget
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Beautiful dacquoise! I have always appreciated the flavor combination of fresh berries and pastry cream. Delicious!
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Thank you so much! I love this combination of fresh fruits and pastry cream too! Have a great day, Bridget
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Beautiful and delicious as always, Bridget! I love your use of hazelnuts for the crust! By the way, have you considered starting a Facebook page for Bakeaffairs?
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Hi Kimberly, thank you for stopping by and your kind words! The Dacquoise was very delicious indeed 🙂 Actually, I was thinking about starting a Facebook page, but I’m not quite sure yet… Have a wonderful weekend, all the best, Bridget 🙂
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Bridget, wow! My jaw dropped open when I saw that first shot of your gorgeous dacquoise! What a fabulous way of using all the delicious fruit summer has to offer.
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I love all these beautiful colors and wonderful tasting summer fruits and I feel a little sad, that summer will be ending soon. Thank you so much for stopping by and happy baking, Bridget
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What a beautiful (and delicious!!) looking dessert!! I love your photographs and can’t wait to try out some of these lovely recipes!!!
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Thank you so much for stopping by and your kind words Megan, I’m glad you like it. I am still going through your recipes on your blog; gorgeous!
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Only recently found your blog, but its really inspiring xx
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Thank you so much! I can only return the compliment; you have a very lovely blog, I’am still going through your recipes; brilliant!
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Everything you post on here looks amazing, but this is just exquisite. It really does look – and sound – wonderful.
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Thank you so much for your kind reply. I’m glad you like it! Happy baking, Bridget
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Oh this sounds amazing, reading about the textures I can so imagine how great this tastes!
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Uh yes, it was very tasty 🙂 Thank you for stopping by, have a lovely weekend.
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How gorgeous! I can go for a big slice right now. Delicious!
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Thank you so much!
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One day you’ll write a book!!!!! You MUST do it!
This DACQUOISE is feeding my eyes! Unbelievable!!!!
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Thank you so much Luana, I’ m very touched by your words. Maybe… one day I do 😉 Have a wonderful day in bella Italia, Bridget 🙂
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Bridget, this cake is awesome. The recipe takes a lot of skills but you have made it sound so easy. If I visit Switzerland again (I really need a second trip), I will want to taste your cakes and pastries 🙂 Keep creating! ……danny
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Thank you so much Danny, I appreciate! Yes, let me know when you come to Switzerland, we will eat some Swiss Fondue and I create a special dessert for you! 🙂 Take care, Bridget
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It gives me great pleasure to nominate you for the versatile blogger award and thank you for being so inspiring…….
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Thank you so much, I feel really honored and touched that someone likes my blog enough to nominate it to an award. I really appreciate, but I have decided to not accept awards because there are so many wonderful blogs that I really would have a difficult time making that list. I hope you do not feel offended. Thanks again and with warm regards, Bridget
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Looks so delicious and beautiful!
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Thank you so much, the taste was very good indeed 🙂
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Absolutely gorgeous!
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Thank you, I’m glad you like it! Best wishes, Bridget
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