Desserts > Cake > Layer Cakes

Raspberry Dacquoise Recipe

Ingredients with Measurements:
- 1 cup almond flour
- 1 cup powdered sugar
- 4 egg whites
- 1/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 cup raspberry jam
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Fresh raspberries for garnish

Special equipment needed:
- Parchment paper
- Pastry bag with a round tip

Step-by-step instructions:

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

2. In a large bowl, sift together the almond flour and powdered sugar. Set aside.

3. In a separate bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.

4. Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form.

5. Gently fold the almond flour mixture into the egg whites until just combined.

6. Transfer the mixture to a pastry bag fitted with a round tip.

7. Pipe the mixture onto the prepared baking sheets in 3-inch circles.

8. Bake for 20-25 minutes or until lightly golden brown.

9. Remove from the oven and let cool completely.

10. In a small saucepan, heat the raspberry jam over low heat until it becomes a smooth sauce.

11. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.

12. To assemble, place one dacquoise on a plate and spread a layer of raspberry sauce on top.

13. Pipe a layer of whipped cream on top of the raspberry sauce.

14. Repeat with another layer of dacquoise, raspberry sauce, and whipped cream.

15. Garnish with fresh raspberries.


Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
325°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 33g
Protein: 6g

Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.

Variations:
- Add sliced fresh raspberries between the layers for extra flavor and texture.
- Substitute the raspberry jam with lemon curd for a tangy twist.
- Top with toasted sliced almonds for added crunch.

Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and airy texture.
- Let the dacquoise cool completely before assembling to prevent the whipped cream from melting.
- Use a serrated knife to cut the dacquoise for a clean cut.

Storage instructions:
Store the assembled raspberry dacquoise in the refrigerator for up to 2 days.

Reheating instructions:
The raspberry dacquoise is best served cold and does not need to be reheated.

Presentation ideas:
Serve on a white plate for a beautiful contrast with the bright red raspberry sauce.

Garnishes:
Fresh raspberries and toasted sliced almonds.

Pairings:
Pair with a glass of sparkling wine or champagne for a celebratory dessert.

Suggested side dishes:
Serve with a side of fresh fruit or a light salad to balance out the sweetness.

Troubleshooting advice:
- If the dacquoise is too soft or sticky, it may need to bake for a few more minutes.
- If the whipped cream is too runny, it may need to be beaten for a few more minutes.

Food safety advice:
Make sure to use pasteurized egg whites to prevent the risk of salmonella.

Food history:
Dacquoise is a French dessert made with layers of meringue and buttercream or whipped cream. It originated in the town of Dax in southwestern France.

Flavor profiles:
The raspberry dacquoise is sweet and nutty with a tart raspberry flavor.

Serving suggestions:
Serve as a light and elegant dessert after a dinner party or special occasion.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: French

Taste: Sweet, Fruity, Nutty, Creamy, Light