Dacquoise Recipe With Mascarpone Whipped Cream

  Super delicate layers of almond meringue are filled with mascarpone whipped cream and fresh berries. Almond Dacquoise is a special treat you'll quickly fall in love with.

Dacquoise Cake

French desserts made easy. I'm telling you this, because I don't have time for very complicated recipes. I wish I had so I could create those multi-layer sophisticated desserts that you can only see in Paris pastry shops. But having two little kids doesn't leave me much time for cooking. That's why I choose to make recipes that have easy to medium level of difficulty.

If you've never tried Dacquoise Cake, you're missing out. It's super delicate and literally mouthwatering. The first time I made it was in August. The cake came out so good, I rushed to get my camera to snap as many photos as possible. If things went how they supposed to be, you would have probably seen this dessert on my blog somewhere in September. But I screwed my camera's memory card and when I tried to upload photos on the laptop, they were gone. Sad face:(

But since I had an unopened bag of almond flour in my pantry and egg white leftovers from my Lavender Creme Brulee, I decided that it was a perfect time to make Dacquoise Cake again.

So, are you ready to indulge? I included step-by-step photos to guide you through the process and make it easier for you.

Start off with lining 2 large baking sheets with parchment paper. Place 9 inch round baking pan or a bowl on a paper and draw circles with a pencil. You will need 3 circles (2 on one pan and one on the other). Flip the parchment paper so that the markings were face down.

In a small bowl combine almond flour, all-purpose flour and confectioners sugar. Sift the mixture through a sifter to break any clumps.

In a clean and dry mixing bowl, add egg whites and beat on a lower speed until slightly bubbly.

Increase the speed and beat until soft peaks form.

With the mixer still working slowly start adding sugar little by little. Beat until stiff peaks form. (When you turn off the mixer and lift it, meringue doesn't fall off and holds it together.)

Little by little, slowly add flour mixture into the meringue. Using a rubber spatula mix everything well lifting the batter from bottom to the top. Don't overmix! Stop mixing right after all ingredients are combined.

Fill a pastry bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you previously drawn on the parchment paper. You will have 3 layers. Sprinkle Dacquise with confectioners' sugar and set aside for 5 minutes. Bake in a preheated 350 F oven for 15-20 minutes until Dacquise is slightly brown on top.

Remove Dacquise from the oven and let it cool.

In a medium bowl beat heavy whipping cream, mascarpone and sugar until stiff peaks.
Carefully transfer one layer of Dacquoise on a cake stand and evenly spoon a mascarpone cream over the cake. 

Top with fresh berries. Repeat with the second and third layer; top with the remaining berries.

Dacquoise Recipe With Mascarpone Whipped Cream

4 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: French

Author: Iryna

Ingredients

For Dacquoise

• ▢ 100 grams almond flour
• ▢ 30 grams all-purpose flour
• ▢ 60 grams confectioners' sugar + 20 grams
• ▢ 125 grams white sugar
• ▢ 160 grams egg whites

For the cream

• ▢ 1 cup cold heavy whipping cream
• ▢ 4 oz cold mascarpone cheese
• ▢ 3 tablespoons confectioners' sugar

For garnish

• ▢ 6 oz fresh blueberries
• ▢ 6 oz fresh blackberries
• ▢ 6 oz fresh raspberries

Instructions

For Dacquoise

• Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. Place 9 inch round baking pan or a bowl on a paper and draw circles with a pencil. You will need 3 circles (2 on one pan and one on the other). Flip the parchment paper so that the markings were face down.
• In a small bowl combine almond flour, all-purpose flour and 60 grams of confectioners' sugar. Sift the mixture through a sifter to break any clumps.
• In a clean and dry mixing bowl, add egg whites and beat on a lower speed until slightly bubbly.
• Increase the speed and beat until soft peaks form.
• With the mixer still running slowly and little by little start adding white sugar. Beat until stiff peaks form. (When you turn off the mixer and lift it, meringue doesn't fall off and holds it together.)
• Little by little, slowly add flour mixture into the meringue. Using a rubber spatula mix everything well lifting the batter from bottom to the top. Don't overmix! Stop mixing right after all ingredients are combined.
• Fill a pastry bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you previously drawn on the parchment paper. Fill in the remaining circles. Sprinkle Dacquoise with confectioners' sugar and set aside for 5 minutes.
• Bake in a preheated oven for 15-20 minutes until Dacquoise is slightly brown on top.
• Remove Dacquoise from the oven and let it cool.

For the cream

• In a medium bowl beat heavy whipping cream, mascarpone and sugar until stiff peaks.
• Carefully transfer one layer of Dacquoise on a cake stand and evenly spoon a mascarpone cream over the cake. Top with fresh berries. Repeat with the second and third layer; top with the remaining berries.
• Enjoy!

Notes

Recipe first appeared on gotovim-doma.ru

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