Dacquoise Cake Recipe

Name: Daquoise Cake
Prep time: 55 min
Cook time: 17 min
Total time: 72 min
Yield: 6
Cuisine: French
Ingredients: 250g Egg white; 80g Sugar; 3g Vanilla extract; 140g Almond powder; 140g Powdered sugar; 10g Cake flour; 3 Egg yolks; 60g Sugar; 20g Corn starch; 300g Hot milk; 1/8ts Vanilla bean paste; 150g Unsalted butter

by Cooking Tree 2022-10-16

written by Cooking Tree 2022-10-16

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Daquoise Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I baked a large dacquoise and layered it with cream to make a pastel-toned dacquoise cake~

Buttercream mixed with chewy and sweet dacquoise and custard cream is delicious~~^^

I think the cream needs to be whipped with butter to give it a rich taste without feeling greasy~~

I baked it at a low temperature so that the roast color of the dacquoise was a little bit brighter~

If you add too much pigment, the color will come out darker as it bakes, so I think you have to make the color lighter than you think. I love that it is easy and simple to make without icing.

I think it has a cute and cute feeling~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Daquoise Cake
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Rating: 5.0/5
( 62 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

250g Egg white
80g Sugar
3g Vanilla extract
140g Almond powder
140g Powdered sugar
10g Cake flour
3 Egg yolks
60g Sugar
20g Corn starch
300g Hot milk
1/8ts Vanilla bean paste
150g Unsalted butter

Instructions

Whip the egg white and when a large bubble appears, divide the sugar and whip, then add vanilla extract and whip to make a meringue.
Sift almond powder, sugar powder, and soft flour and divide the mixed dough into 4 pieces.
Add food coloring to each dough, mix and color, and place in a piping bag.
Pan in an oven pan in a circle, sprinkle with powdered sugar twice, and bake in an oven preheated to 160 degrees for 16 to 17 minutes.
Mix egg yolk, sugar and cornstarch, pour in hot milk little by little to mix, then add vanilla bean paste and mix.
Heat until thickened while stirring over low heat, then transfer to another bowl, cover with cling wrap, and cool in the refrigerator.
Add unsalted butter that has softened at room temperature to the cooled custard cream and mix to make cream.
Repeat the sheet and cream to make a cake.

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