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Recipe: a modern twist on the traditional dacquoise

autumn
baking
dessert
Dish Type
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An updated version of a classic dacquoise, this deliciously light cake is sandwiched together with luscious rich buttercream icing, and topped with juicy plump figs and bashed up chunks of praline.

*This cake looks stunning topped with hazelnut praline. Get the recipe and make it while the cake’s in the oven.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Hazelnut dacquoise

 

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Preparation Time30 MINUTES

Cooking Time30-40 MINUTES

Resting Time MINUTES

Serves8-10

LevelMedium


ingredients

For the dacquoise

140g (1 cup) blanched hazelnuts

 

100g (1 cup) icing sugar

60g (½ cup) flour

 

8 egg whites (save the yolks for the buttercream)

 

80g (½ cup) caster sugar

For the hazelnut buttercream

70ml (1/3 cup) water

155g (¾ cup) sugar

 

 

 

5 egg yolks

 

250g (1 cup) cold butter, cubed

 

85g (6 tbsp) smooth hazelnut butter

To decorate

4 fresh figs

Rosemary

Bay leaf

Equipment

Baking paper

Piping bag

Optional: 20cm pastry rings

1

Line a large baking tray (or two smaller ones) with baking paper. Use a pencil to mark out two 20cm circles on the paper. Or, if you have two 20cm metal pastry rings, line these and use them to bake your cakes.

2

Preheat the oven to 150°C (fan)/30F°C. Pop the hazelnuts in a food processor and blitz to a fine powder. Put in a bowl.  Sieve in the icing sugar and flour and whisk to combine with the hazelnuts. Set aside.

3

Place the egg whites in a freestanding mixer and whisk until frothy. Once frothy add the caster sugar one spoonful at a time. Keep whisking until you have glossy stiff peaks.

4

Add half the dry ingredients to the bowl and combine by folding with a spatula. Add the remaining ingredients and very lightly fold in. Place in a piping bag. Pipe thick lines in a circular motion from the centre of the circles you’ve drawn to create two spirals.

5

If you’re using the pastry rings do the same, then use a palette knife to spread the meringue mixture out across the top to the edges. Repeat to use up all the mixture.

6

Place in the oven for 30 minutes, or until cooked through and dry to the touch. Flip the layers over and peel the paper off carefully. Cool on a wire rack.

7

Make the buttercream while the dacquoise is cooking. Place the water in a small saucepan and pour the sugar over it. Using a candy thermometer, heat the mixture to 117°C/243°F. Place the egg yolks in a freestanding mixer and add the hot sugar to the yolks while whisking. Add the butter one cube at a time until you get a thick and stiff buttercream. Whisk in the hazelnut butter. Place in the fridge if it is too soft.

8

To assemble the cake, place one layer of the dacquoise on a cake stand. Spoon on a thick layer of the buttercream and smooth over with a palette knife. Add the other dacquoise to the top and follow with another layer of buttercream. Smooth over with a palette knife again. To decorate, sprinkle hazelnut praline around the edge of the cake and then decorate with bigger chunks of praline, bay leaves, rosemary and quartered fresh figs.

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Preparation Time30 MINUTES

Cooking Time30-40 MINUTES

Resting Time MINUTES

Serves8-10

LevelMedium


ingredients

For the dacquoise

140g (1 cup) blanched hazelnuts

 

100g (1 cup) icing sugar

60g (½ cup) flour

 

8 egg whites (save the yolks for the buttercream)

 

80g (½ cup) caster sugar

For the hazelnut buttercream

70ml (1/3 cup) water

155g (¾ cup) sugar

 

 

 

5 egg yolks

 

250g (1 cup) cold butter, cubed

 

85g (6 tbsp) smooth hazelnut butter

To decorate

4 fresh figs

Rosemary

Bay leaf

Equipment

Baking paper

Piping bag

Optional: 20cm pastry rings

1

Line a large baking tray (or two smaller ones) with baking paper. Use a pencil to mark out two 20cm circles on the paper. Or, if you have two 20cm metal pastry rings, line these and use them to bake your cakes.

2

Preheat the oven to 150°C (fan)/30F°C. Pop the hazelnuts in a food processor and blitz to a fine powder. Put in a bowl.  Sieve in the icing sugar and flour and whisk to combine with the hazelnuts. Set aside.

3

Place the egg whites in a freestanding mixer and whisk until frothy. Once frothy add the caster sugar one spoonful at a time. Keep whisking until you have glossy stiff peaks.

4

Add half the dry ingredients to the bowl and combine by folding with a spatula. Add the remaining ingredients and very lightly fold in. Place in a piping bag. Pipe thick lines in a circular motion from the centre of the circles you’ve drawn to create two spirals.

5

If you’re using the pastry rings do the same, then use a palette knife to spread the meringue mixture out across the top to the edges. Repeat to use up all the mixture.

6

Place in the oven for 30 minutes, or until cooked through and dry to the touch. Flip the layers over and peel the paper off carefully. Cool on a wire rack.

7

Make the buttercream while the dacquoise is cooking. Place the water in a small saucepan and pour the sugar over it. Using a candy thermometer, heat the mixture to 117°C/243°F. Place the egg yolks in a freestanding mixer and add the hot sugar to the yolks while whisking. Add the butter one cube at a time until you get a thick and stiff buttercream. Whisk in the hazelnut butter. Place in the fridge if it is too soft.

8

To assemble the cake, place one layer of the dacquoise on a cake stand. Spoon on a thick layer of the buttercream and smooth over with a palette knife. Add the other dacquoise to the top and follow with another layer of buttercream. Smooth over with a palette knife again. To decorate, sprinkle hazelnut praline around the edge of the cake and then decorate with bigger chunks of praline, bay leaves, rosemary and quartered fresh figs.

SHOW MORE
SHOW LESS

An updated version of a classic dacquoise, this deliciously light cake is sandwiched together with luscious rich buttercream icing, and topped with juicy plump figs and bashed up chunks of praline.

*This cake looks stunning topped with hazelnut praline. Get the recipe and make it while the cake’s in the oven.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Hazelnut dacquoise

 

1

Line a large baking tray (or two smaller ones) with baking paper. Use a pencil to mark out two 20cm circles on the paper. Or, if you have two 20cm metal pastry rings, line these and use them to bake your cakes.

2

Preheat the oven to 150°C (fan)/30F°C. Pop the hazelnuts in a food processor and blitz to a fine powder. Put in a bowl.  Sieve in the icing sugar and flour and whisk to combine with the hazelnuts. Set aside.

3

Place the egg whites in a freestanding mixer and whisk until frothy. Once frothy add the caster sugar one spoonful at a time. Keep whisking until you have glossy stiff peaks.

4

Add half the dry ingredients to the bowl and combine by folding with a spatula. Add the remaining ingredients and very lightly fold in. Place in a piping bag. Pipe thick lines in a circular motion from the centre of the circles you’ve drawn to create two spirals.

5

If you’re using the pastry rings do the same, then use a palette knife to spread the meringue mixture out across the top to the edges. Repeat to use up all the mixture.

6

Place in the oven for 30 minutes, or until cooked through and dry to the touch. Flip the layers over and peel the paper off carefully. Cool on a wire rack.

7

Make the buttercream while the dacquoise is cooking. Place the water in a small saucepan and pour the sugar over it. Using a candy thermometer, heat the mixture to 117°C/243°F. Place the egg yolks in a freestanding mixer and add the hot sugar to the yolks while whisking. Add the butter one cube at a time until you get a thick and stiff buttercream. Whisk in the hazelnut butter. Place in the fridge if it is too soft.

8

To assemble the cake, place one layer of the dacquoise on a cake stand. Spoon on a thick layer of the buttercream and smooth over with a palette knife. Add the other dacquoise to the top and follow with another layer of buttercream. Smooth over with a palette knife again. To decorate, sprinkle hazelnut praline around the edge of the cake and then decorate with bigger chunks of praline, bay leaves, rosemary and quartered fresh figs.

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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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