Meringue cakes always delight with their light crispy texture and amazing taste. One of these cakes is Dacoise, invented in French city of Dax. Its name is literally translated Daxian. The basis of the cake are nut meringues, which prepared mainly from hazelnuts mixed with whipped proteins. Than the more nuts in the meringue, the more crispy it turns out, acquiring a rich nutty flavor. An ideal layer for Dacoise will be a combination of chocolate and coffee ganache and tender whipped cream, which together form a stunning taste and aroma of mocha. Distribute them in layers between the meringue cakes and grease the whole whipped cream cake. Garnish with crushed hazelnuts and chocolate chips. 
Time: 4 час. 30 min. Difficulty: medium 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:
- 1 and 1/3 Art. blanched hazelnuts
- 1.5 tbsp. + 1/3 Art. Sahara
- 1 tbsp. l potato starch
- Protein 6 large eggs
- 1/4 tsp salt
- 1/4 Art. whole milk
- 5 tbsp. fat cream
- 240 gr. dark chocolate, coarsely chopped, + chocolate shavings for decoration
- 1 tbsp. l instant coffee powder
Recipes with similar ingredients: hazelnuts, sugar, starch, eggs, milk, cream, dark chocolate, coffee
Recipe preparation:
- Place the oven racks on the upper and lower levels and preheat the oven to 160 ° C. Put nuts on a baking sheet and dry in the oven for 12 to 15 minutes. Cool them completely. In a bowl of a blender or food processor, put 1 tbsp. nuts and sugar with starch and chop everything. Transfer to large a bowl.
- Reduce oven temperature to 135 ° C. Cover 2 large baking paper for baking. Using a bowl as a guide, draw three circles with a pencil diameter of 17.5 cm on paper. (2 circle on 1 piece of paper and 1 circle on the other). Flip the paper patterned down.
- Put egg whites, 0.5 tbsp. sugar and salt in a large bowl. Place the bowl in a water bath (so that it does not come into contact with boiling water) and stir with a whisk until sugar dissolves and the mixture does not warm up, 2 to 5 minutes. Then remove the bowl of water baths and beat the mixture with a mixer at a moderately high speed until strong and shiny, but not dry mass, about 2 minutes.
- Using a silicone spatula, mix the milk and a quarter beat the protein into a nut mixture and mix until smooth consistency. Then mix in the remaining whipped squirrels. Lay out dough in 3 circles on parchment and evenly distribute with a spatula, to completely fill them without leaving the contours. Bake 1 hour 30 minutes, then swap baking sheets and continue to bake another 1 – 2 hours to get dry golden cakes. (Cakes ready when they easily come off the paper.) Give them a little cool on baking sheets, then remove from paper and transfer to grill to cool the cakes completely.
- Meanwhile, prepare the ganache: Pour 1 tbsp. cream in bowl for microwave and heat for 2 minutes so they were very hot. Whisk chocolate and instant coffee with a whisk, to get a homogeneous mass. Cool ganache to room temperature, then cover and refrigerate at least 30 minutes so that it becomes cold, thick and pasty.
- Cook whipped cream: Mix in a large bowl. the remaining 4 tbsp. cream and 1/3 tbsp. sugar and beat with a mixer on medium speed to barely forming soft peaks, 1-2 minutes. Finish whipping the cream manually with a whisk until soft peaks. Do not whisk vigorously.
- Put 2 cakes on a baking sheet and spread on each half ganache to the brim. Refrigerate for 15 minutes. minutes. (If the ganache is too thick and does not smear, warm him in the microwave at intervals of 20 seconds so that he becomes softer.) Put one cake, spread with ganache, on the dish. Cover his 1 tbsp. whipped cream. On top lay another crust spread ganache, and also cover it with whipped cream. Cover last cake and cover on top and sides with whipped cream. Chop the remaining 1/3 Art. hazelnuts and sprinkle on top of the cake with шоколадной стружкой. Refrigerate the cake for at least 6 hours or overnight. Then serve.
