Dacquoise

Uses: The Dacquoise cake is perfect as a base for tarts or small desserts.


Tips: For this type of cake, it’s best to whip the egg whites until stiff peaks form. This will enable you to shape the cake into the desired form. Because of the absence of flour, if the whites are only mixed or just until soft peaks form, once the nuts and sugar are added, the cake will be too loose, and will not be able to be shaped correctly.
Dust the top with icing sugar before baking. You can substitute the ground almonds for other nuts or add flavour extracts for a personal touch.


What is the best cocoa powder? Nature Fruitée


Why? Nature Fruitée works great in the Dacquoise recipe. It is a natural cacao powder rich in cocoa solids, but low in fat. It gives a unique, fruity chocolate flavor without compromising the structure of the egg white foam. The resulting colour is a beautiful natural beige that perfectly fits this basic recipe.


Scientific recommendations: This basic cake is airy because of the incorporation of whipped egg whites. The high proportion of sugar gives it a crunchy texture on the outside, and keeps the sponge-like texture on the inside. 
We have selected a low fat cocoa powder (10/12) to keep a nice aerated batter. Using a high fat cocoa powder would make the stucture fall. Moreover, a low fat cocoa powder will give more intensity to the color of the recipe.

Allergens: Egg products, Gluten, Nuts

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Dacquoise cake with Cocoa Powder

Ingredients Preparation
  • 380g
    egg whites
  • 200g
    sugar

Whisk the egg whites with the sugar.

  • 240g
    ground almonds
  • 170g
    icing sugar
  • 12g
    plain flour
  • 34g
    Nature Fruitée

When whisked, add the mixture of ground almonds, powered sugar, flour and cacao powder, which were previously sifted or ground in a food processor.

Spread into the desired format and dust with icing sugar, if wished. Bake at 170-180ºC.
Set aside.

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