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Dacquoise Cake

Dacquoise Cake

A delicious meringue-based cake with coffee cream and pecans or walnuts.

Ingredients

Meringue Layers

  • 6 egg whites
  • a pinch of salt
  • 300g sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • a handful of pecans or walnuts

Coffee Cream

  • 2 teaspoons instant coffee
  • 1 packet whipped cream stabilizer (optional)
  • 250g mascarpone cheese (cold)
  • 200g heavy cream (30% fat, very cold)
  • 2 tablespoons sugar

OR

Caramel Cream

  • 250g mascarpone cheese
  • 125ml heavy cream (very cold)
  • 100g dulce de leche

Additionally

  • a handful of pecans or walnuts
  • optionally, a few dried dates
  • cocoa powder

Preparation

Meringue Layers Preheat the oven to 160°C (with convection). Line two baking sheets with parchment paper.

Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar, one tablespoon at a time, while continuously beating until all the sugar dissolves.

Once the meringue is thick and glossy, add the lemon juice and cornstarch, and beat for another minute. Fold in the chopped nuts gently with a spatula.

Divide the meringue between the prepared baking sheets, forming circles about 23 cm in diameter. Place them in the oven (on upper and lower racks).

Bake for 5 minutes, then reduce the temperature to 120°C (with convection) and bake for 1 hour and 30 minutes. After baking, turn off the oven, crack the door open slightly, and leave the meringue layers inside for about 15 minutes. Then remove and let cool completely.

Coffee Cream Brew the coffee in 1 tablespoon of boiling water, stir, and let it cool completely.

Place mascarpone, heavy cream, and sugar in a mixing bowl and beat for about 2 minutes until the cream increases in volume and becomes fluffy.

Add the coffee and mix, adding whipped cream stabilizer towards the end.

Gently fold in the chopped dates (optional) and nuts. Spread the cream on one meringue layer, then cover with the other. Dust with cocoa powder and decorate with reserved nuts.

OR

Caramel Cream Beat the mascarpone cheese, heavy cream, and dulce de leche together for about 1 – 2 minutes until a fluffy cream forms.

Fold in the chopped dates (optional) and nuts. Spread the cream on one meringue layer, then cover with the other. Dust with cocoa powder.

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