The Dacquoise cookies I made a few weeks ago were so good that I decided to make dacquoise again recently, but this time, in the more traditional cake form.
I was going to fill the layers with a Swiss meringue buttercream, but that would’ve meant the use of more egg whites, and even more leftover egg yolks. So instead, I went with a French buttercream, which uses a base of whipped egg yolks. It’s actually perfect for this kind of cake, because you get to use the egg whites for the dacquoise, and the yolks for the buttercream.
Because of the egg yolks, French buttercream is pale yellow in colour, creamy and somewhat similar to custard in taste. It’s fluffy, super silky and smooth, and subtly sweet. In fact, it’s really not very sweet at all, which is great, in my opinion. I added beet root powder for a natural pink. Isn’t the colour gorgeous?! The beet root imparts a slight earthy flavour, but it actually works well here.
This dacquoise is delicious!! It’s perfect for buttercream lovers, like me! Because of the egg yolks and the 2 thick layers of buttercream, it is pretty rich. That’s not necessarily a bad thing though. It just means you can’t have too many slices even if you wanted to!
If you do prefer something less rich, I’d suggest a Swiss meringue buttercream filling. Or, just have 1 layer of buttercream sandwiched between two dacquoise discs. Alternatively, make more dacquoise layers, but spread thin layers of buttercream in between.
ALMOND DACQUOISE (Makes 1 – 6″ cake)
Dacquoise cake (makes 3-6″ discs):
100g almond flour
100g sugar divided into 60g and 40g)
5g (about 1 tablespoon) cake flour
150g (4-5) egg whites, room temperature
French buttercream (adapted from Baking Like a Chef):
1/2 cup sugar
40 ml water
4 egg yolks
1 tsp vanilla extract
1 cup (227g) unsalted butter, room temperature
2 tsp beet root powder (optional)
1. Preheat oven to 350F.
2. Create a template for the dacquoise by placing a 6″ cake ring or springform pan on a piece of parchment paper, and use a dark marker to trace around it. Place template on baking sheet, then line baking sheet with a second piece of parchment paper on top (make sure template is dark enough to be seen through the second sheet of parchment paper). After piping the batter, carefully remove the template from underneath before baking and repeat the procedure on 2 more baking sheets.
Alternatively, you can create template on parchment paper and then flip it over and use the other side for baking.
3. Sift the almond flour, 60g of sugar and cake flour together into a bowl.
4. To prepare the meringue, wipe down the mixing bowl and whisk attachment with a little bit of vinegar or lemon juice. Beat the egg whites for 1 minute on medium speed until foamy. Then increase speed to medium high and gradually add the 40g of sugar, while continuing to beat until the egg whites reach stiff peaks (it should be glossy; do not overbeat).
5. Add in the almond flour mixture all at once. Using a spatula, quickly and gently fold the dry ingredients into the meringue. Do not overmix.
6. Fill a piping bag fitted with a medium round tip. Pipe the batter in a spiral pattern by starting in the centre of the outlined circle and working outwards. Lightly dust with icing sugar. Repeat for the other 2 discs.
7. Bake for 15-20 minutes, or until the tops of the dacquoise are golden (if your oven doesn’t distribute heat evenly, rotate the baking sheet halfway so the dacquoise discs bake evenly) .
8. Remove from oven, cool for a couple of minutes, then carefully peel the parchment paper from the discs, and place them on a wire rack to cool completely.
1. Beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer.
2. Meanwhile, combine water and sugar in a heavy bottom saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to a boil. Cook until the sugar syrup reaches soft-ball stage (240 F/115 C).
3. Turn the mixer down to low speed, and while continuing to beat the yolks, slowly and carefully pour the sugar syrup into the yolks. Continue beating the mixture until it reaches room temperature (the bottom of the bowl will also no longer feel warm).
4. Using a teaspoon, add in small dollops of the butter, making sure to mix well after each addition.
5. Add in beet root powder. Beat on low speed to mix. Then continue beating for 5 more minutes on medium speed until mixture is smooth and creamy. Fill piping bag fitted with a medium round tip.
1. Place one dacquoise disc on a plate or cake board, and pipe round blobs of buttercream around the outer edge of the disc, working inwards towards the centre.
2. Place the second dacquoise disc on top, repeat the same procedure. Then place the third disc and pipe decorations on top or garnish as desired.
3. Place cake in the refrigerator to firm up the buttercream before serving.
Note: This cake freezes really well, so if you have leftovers, place it in an airtight container and freeze for for up to 3 weeks. Take it out of the freezer the night before and place in the fridge to thaw.