Best 3 Meringue Nut Layer Cakes Dacquoise Recipes

MERINGUE-NUT LAYER CAKES-DACQUOISE

Steps:

• Easier to make than conventional cakes, these are always immensely popular with guests. For 3 layers, 4 by 16 inches and 3/8 inch thick. Preheat oven to 250°F, and place racks in upper- and lower-third levels. Butter the surfaces of 2 baking sheets, dust with flour, and shake off excess, then mark on them three 4-by-16-inch rectangles. Pulverize 1 1/2 cups toasted almonds or hazelnuts (be sure they are fresh!) with 1 1/2 cups sugar and reserve. Beat 3/4 cup (5 to 6) egg whites with a big pinch of salt and 1/4 teaspoon cream of tartar to soft peaks (see page 100), and continue beating as you add 1 tablespoon pure vanilla extract and 1/4 teaspoon almond extract and sprinkle in 3 tablespoons sugar. Beat to stiff, shining peaks. (This is now a Swiss meringue, which you could also turn into individual baked meringues.). By big sprinkles, rapidly fold in the pulverized nuts and sugar. Using a pastry bag, fill the 3 rectangles on the baking sheets. Immediately set in the oven and bake about an hour, switching levels every 20 minutes. They should barely color, and are done when you can push them loose. If not used within a few hours, wrap airtight and store in the freezer
• Serving Suggestion: chocolate hazelnut dacquoise
• Trim and even the edges of the layers with a serrated knife, and paint tops of each with apricot glaze (see page 103). Layer with chocolate-ganache (page 102) or chocolate-meringue filling (page 102), bringing it up and around the cake. Brush chopped nuts around the sides of the cake, and strew a decorative layer of shaved or grated chocolate on top. Cover and refrigerate for several hours, to soften the meringue and set the filling, but bring back almost to room temperature before serving.
• to whip cream
• For about 2 cups of softly whipped cream-crème Chantilly. Pour 1 cup of chilled heavy cream into a metal bowl set over a larger bowl of ice and water. To incorporate as much air as possible, either sweep a large balloon whip down and around and up and into the bowl with rapid strokes, or circulate a hand-held electric mixer with vigorous movements. The cream will not begin to thicken for several minutes. It is done when the beater leaves light traces on the surface and the cream holds softly when lifted.
• imbibing syrup-flavoring and moistening for layer cakes
• Makes about 1 cup, enough for 3 cake layers. Stir 1/3 cup hot water into 1/4 cup sugar; when dissolved, stir in 1/2 cup cold water and 3 to 4 tablespoons white rum, orange liqueur, or cognac or 1 tablespoon pure vanilla extract. Sprinkle over each cake layer before spreading on the filling.
• sugar boiling for syrups and caramel
• Proportions are always 1/3 cup water for every 1 cup of sugar.
• Simple Syrup. For imbibing cake layers, for instance. Stir over heat until sugar has completely dissolved.
• The Thread Stage. Used for butter creams and Italian meringue. When the sugar has dissolved completely, cover the pan tightly and boil over high heat-never stirring-until when you rapidly take up a little in a metal spoon the last drops to fall from its tip into a cup of cold water form threads.
• Caramel. Continue boiling until bubbles are thick, then uncover the pan, swirl it slowly by its handle, and boil until the syrup has darkened into caramel. Pour at once into a separate pan to stop the cooking.
• To Clean Pans and Spoons. Fill pan with water, add tools, and simmer a few minutes to melt the syrup.

CHOCOLATE-COFFEE DACQUOISE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
• Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
• Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
• Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
• Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
• Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
• Dissolve instant coffee in hot water.
• Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
• Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
• Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
• Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
• Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

WALNUT MERINGUE LAYERS

Steps:

• Preheat oven to 200 degrees. Line 3 baking sheets with parchment. Using a cake pan or a ruler, trace a 9-inch square on each piece of parchment.
• Whisk walnuts, 3/4 cup superfine sugar, the confectioners' sugar, and salt.
• With an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in walnut mixture with a spatula. Spread batter evenly onto traced squares on parchment, and smooth tops.
• Bake for 2 1/2 hours. Turn off oven, and let cool in oven until completely dry, about 75 minutes.
• Carefully peel meringue layers from parchment, and let cool completely on wire racks.