Ingredients with Measurements:
- For the Almond Dacquoise:
- 1 cup almond flour
- 1 cup powdered sugar
- 4 egg whites
- 1/4 cup granulated sugar
- For the Eggnog Mousse:
- 2 cups heavy cream
- 1 cup eggnog
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 2 packets unflavored gelatin
- 1/4 cup cold water
- For the Orange Marmalade:
- 2 large oranges, peeled and segmented
- 1/2 cup granulated sugar
- 1/4 cup water
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. To make the Almond Dacquoise, in a large bowl, whisk together the almond flour and powdered sugar.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar and continue beating until glossy and stiff.
4. Fold the egg white mixture into the almond flour mixture until just combined.
5. Transfer the mixture to the prepared baking sheet and spread it evenly into a 9-inch circle.
6. Bake for 15-20 minutes or until golden brown. Let cool completely.
7. To make the Eggnog Mousse, in a large bowl, beat the heavy cream until stiff peaks form. Set aside.
8. In a separate bowl, whisk together the eggnog, granulated sugar, vanilla extract, nutmeg, and cinnamon.
9. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
10. Microwave the gelatin mixture for 10 seconds or until melted. Whisk the gelatin into the eggnog mixture.
11. Fold the whipped cream into the eggnog mixture until just combined.
12. To assemble the cake, line the bottom of the springform pan with parchment paper.
13. Cut the Almond Dacquoise into a 9-inch circle and place it in the bottom of the pan.
14. Pour the Eggnog Mousse over the Almond Dacquoise and smooth the top.
15. Chill the cake in the refrigerator for at least 4 hours or overnight.
16. To make the Orange Marmalade, in a small saucepan, combine the orange segments, granulated sugar, and water.
17. Bring the mixture to a boil over medium heat, stirring occasionally.
18. Reduce the heat to low and simmer for 20-25 minutes or until the mixture thickens and the oranges break down.
19. Let the Orange Marmalade cool completely.
20. To serve, remove the cake from the springform pan and spread the Orange Marmalade on top.
21. Garnish with additional orange segments and almond slices, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 475 per serving
- Fat: 32g
- Carbohydrates: 43g
- Protein: 7g
Substitutions for ingredients:
- Almond flour: hazelnut flour, coconut flour
- Eggnog: heavy cream, milk, or non-dairy milk with added nutmeg and cinnamon
- Gelatin: agar agar, pectin
Variations:
- Use different types of fruit for the marmalade, such as cranberries or raspberries.
- Add a layer of chocolate ganache between the Almond Dacquoise and Eggnog Mousse.
- Top the cake with whipped cream and additional nutmeg and cinnamon.
Tips and tricks:
- Make sure the Almond Dacquoise is completely cooled before assembling the cake.
- Use a candy thermometer to ensure the Orange Marmalade reaches the correct temperature for thickening.
- Chill the Eggnog Mousse in the refrigerator for at least 4 hours or overnight to ensure it sets properly.
Storage instructions:
- Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cake chilled.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Garnish with additional orange segments and almond slices.
Garnishes:
- Orange segments
- Almond slices
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the Eggnog Mousse does not set properly, try adding more gelatin or chilling it for a longer period of time.
Food safety advice:
- Use pasteurized eggs for the Eggnog Mousse to reduce the risk of foodborne illness.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Eggnog is a traditional holiday drink made with milk, cream, sugar, and eggs.
- Marmalade is a type of fruit preserve made from citrus fruit, sugar, and water.
Flavor profiles:
- Almond Dacquoise: nutty, sweet
- Eggnog Mousse: creamy, spiced
- Orange Marmalade: sweet, tangy
Serving suggestions:
- Serve the cake as a dessert for holiday meals or special occasions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A