Click on the image, above to submit to Pinterest.
Dacquoise
Dacquoise is a traditional French recipe from the Cordon Bleu school of cookery for a classic dessert cake of almond meringue layers sandwiched with cream and apricots. The full recipe is presented here and I hope you enjoy this classic French version of: Dacquoise.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBaking RecipesFrench Recipes
This is another classic French dessert cake recipe from the Cordon Bleu (blue ribband) school of cookery for almond meringue layers sandwiched with cream and apricots.
Ingredients:
90g almonds
4 egg whites
240g caster sugar
pinch of
cream of tartar
For the Filling:
120g dried apricots (soaked in a small bowl of water over night)
2 strips of lemon zest
120g granulated sugar
150ml water
juice of 1/2 lemon
300ml double cream
sugar, to taste
For Decoration:
2 tbsp icing sugar, sifted
30g plain chocolate, grated
double cream
Method:
Blanch the almonds by placing in a bowl and covering with boiling water for 10 minutes. Rub with a cloth to remove the papery covering and to dry them. Grind finely in a coffee grinder.
Add the egg whites to a clean and dry bowl and beat until stiff. Add 1 tbsp of the caster sugar and the cream of tartar then continue whisking for 1 minute. Fold in the remaining caster sugar and the prepared almonds.
Divide the mixture between two baking trays lined with greaseproof (waxed) paper and spread carefully into two rounds about 20cm in diameter. Transfer to an oven pre-heated to 140°C (275°F, Gas Mark 1) and bake for about 60 minutes. To test if the dacquoise is done, lift the corner of the greaseproof paper and if it readily peels away from the bottom of the meringue it is ready (if not, continue cooking for 5 minutes more and test again). Remove from the oven and set aside to cool.
Drain the apricots and place in a pan with the lemon zest. Add just enough of their soaking liquid to cover them then bring to a simmer and cook until tender. Rub the resultant apricot mixture through a fine-meshed sieve to purée then set aside to cool.
Dissolve the granulated sugar in the 150ml water then add the lemon juice and bring to a boil. Cook for 3 minutes then take off the heat. Whip the cream until it holds its shape then sweeten to taste and mix in a little of the apricot purée to flavour (about 1/4 of the mixture).
Place the first meringue round on a serving dish. Pour over the filling cream and sit the second meringue round on top. Dust the top with icing sugar and decorate with rosettes of whipped cream. Garnish the cream with the grated chocolate.
Serve accompanied by the remaining apricot purée mixed with the sugar syrup served as a sauce.
