Treat yourself to the classic French meringue cake Dacoise that means “Dacian” because it comes from the French city of Dax. Classic Dacoise is an airy nutty meringue made from whipped egg whites with the addition of ground hazelnuts. To save and emphasize the original taste of meringue cake, cook for the layers of cake are just a light caramel mousse. Grease them crunchy cakes and sprinkle the whole cake with powdered sugar. Dacoise with delicate mousse best served chilled with a cup of tea or coffee. друзьями: 
AT ремя: 3 час. 10 min. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake Dacoise
- 1 tbsp. toasted and peeled hazelnuts
- 1 and 1/4 Art. Sahara
- Squirrels 6 large eggs
- 1 tsp tartar
Caramel Mousse
- 6 tbsp. l water divide
- 3/4 Art. sugar divide
- 1 tbsp. l white corn syrup
- 1 tsp gelatin powder
- 2 large eggs plus 2 large egg yolks
- 1 tbsp. whipping cream
- Powdered sugar
Recipes with similar ingredients: eggs, cream, corn syrup, tartar, hazelnuts, gelatin, meringues
Recipe preparation:
- Preheat the oven to 110 ° C. Draw a marker on parchment. paper 3 circles with a diameter of 15 cm., turn over sheets of paper drawing down and lay them on baking sheets.
- Grind hazelnuts with 1/4 tbsp. sugar until finely ground. Beat egg whites and tartar at low speed, gradually increasing it until the proteins foam, then slowly add the remaining 1 tbsp. Sahara. Increase speed to maximum and keep whipping the proteins to steady peaks. Mix in squirrels ground hazelnuts.
- Put the meringue in a pastry bag with a big plain tip. Squeeze it in a spiral inside drawn on parchment paper circles, completely filling them.
- Bake meringues for about 1 hour 30 minutes until they become hard after cooling – if they are still soft, you can again put them in the oven and dry (the baking time may depend on temperature and humidity). Meringues will expand as baking to about 20 cm in diameter, and it’s okay if they will darken a little. Meringues can be baked 2 days earlier and store in an airtight container, and you can collect the cake a day before filing.
- Caramel mousse. Pour 4 tbsp into a small saucepan. l water, and then add 0.5 tbsp. sugar and corn syrup. Bring sugar to a full boil, without stirring, and continue to boil until light amber color, periodically wetting with a brush pan walls with water. Remove from heat and cool a little caramel (as it cools, it will continue to darken slightly).
- Soak the gelatin in the remaining 2 tbsp. l cool water. Вbeat the eggs, yolks and the remaining 1/4 tbsp with a metal bowl. sugar and place a bowl over a pot of slowly boiling water, whisking vigorously until the mixture doubles in volume and drain off the ribbon with a raised whisk. Remove the bowl from the water bath and stir the gelatin with a whisk, then add the caramel, taking care not to pouring caramel on a whisk. Cool to room temperature.
- Whip the cream until soft peaks and whisk in a whisk caramel mixture. Refrigerate at least 2 hours before assembly or until the mousse hardens.
- Put the first meringue on a plate. Put the mousse in pastry bag with a large simple nozzle and squeeze half whole mousse per cake. Put the second meringue on top and squeeze on her remaining mousse, then cover with the remaining meringue. Put cake in the refrigerator until ready to serve, and sprinkle before serving its icing sugar.
