Ingredients with Measurements:
- For the Almond Dacquoise:
- 1 cup almond flour
- 1 cup powdered sugar
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- For the Eggnog Mousse:
- 2 cups heavy cream
- 1 cup eggnog
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp gelatin powder
- 2 tbsp cold water
- For the Maple Glaze:
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Pastry bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. To make the Almond Dacquoise, in a large bowl, whisk together almond flour and powdered sugar.
3. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
4. Gently fold the egg white mixture into the almond flour mixture until just combined.
5. Transfer the mixture to the prepared pan and smooth the top. Bake for 25-30 minutes or until golden brown. Let cool completely.
6. To make the Eggnog Mousse, in a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes.
7. In a large bowl, beat heavy cream, eggnog, granulated sugar, and vanilla extract until soft peaks form.
8. Microwave the gelatin mixture for 10 seconds or until melted. Gradually add the gelatin mixture to the eggnog mixture and beat until stiff peaks form.
9. Spread the Eggnog Mousse over the Almond Dacquoise and refrigerate for at least 2 hours or until set.
10. To make the Maple Glaze, in a small saucepan, whisk together powdered sugar, maple syrup, and heavy cream over medium heat until smooth.
11. Remove the cake from the springform pan and place it on a serving plate. Drizzle the Maple Glaze over the top of the cake.
12. To decorate, fill a pastry bag fitted with a large star tip with the remaining Eggnog Mousse. Pipe rosettes around the edge of the cake.
- Time:
Preparation time: 30 minutes
- Cooking time: 25-30 minutes
- Chilling time: 2 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 465
- Fat per serving: 29g
- Carbohydrates per serving: 47g
- Protein per serving: 6g
Substitutions for ingredients:
- Almond flour: You can substitute almond flour with all-purpose flour or hazelnut flour.
- Eggnog: You can substitute eggnog with heavy cream or milk.
- Maple syrup: You can substitute maple syrup with honey or agave nectar.
Variations:
- Chocolate Dacquoise: You can add 1/4 cup cocoa powder to the Almond Dacquoise mixture to make a chocolate version.
- Spiced Eggnog Mousse: You can add 1 tsp cinnamon and 1/4 tsp nutmeg to the Eggnog Mousse mixture for a spiced version.
Tips and tricks:
- Make sure to let the Almond Dacquoise cool completely before adding the Eggnog Mousse.
- Use a pastry bag fitted with a large star tip to pipe the Eggnog Mousse rosettes for a professional look.
- Refrigerate the cake for at least 2 hours or overnight for the best results.
Storage instructions:
- Store the Eggnog Mousse Cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The Eggnog Mousse Cake is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Eggnog Mousse Cake on a cake stand or platter.
- Dust the top of the cake with powdered sugar or cocoa powder.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
- Cocoa powder
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
- Vanilla ice cream
Troubleshooting advice:
- If the Almond Dacquoise is too soft, bake it for a few more minutes until golden brown.
- If the Eggnog Mousse is too runny, refrigerate it for a few more minutes until it sets.
Food safety advice:
- Make sure to use pasteurized eggs for this recipe.
- Store the Eggnog Mousse Cake in the refrigerator to prevent bacterial growth.
Food history:
- Eggnog is a traditional holiday drink made with milk, cream, sugar, eggs, and spices.
- Dacquoise is a French dessert made with layers of almond meringue and buttercream.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Spiced
Serving suggestions:
- Serve the Eggnog Mousse Cake as a dessert for holiday parties or family gatherings.
- Slice the cake into smaller portions for individual servings.
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