Toasted Almond Dacquoise
Crafted with layers of sponge cake, toasted e, and vanilla-amaretto mousse, this confection boasts a superb mixture of flavors and textures. Scrumptious!
Ingredients
- EASY SPONGE CAKE
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2/3 cup self-rising flour
- 1/2 teaspoon salt
- TOASTED ALMOND MERINGUE
- 3 large egg whites
- 1 1/4 tablespoons sugar
- 1 1/4 cups powdered sugar
- 6 tablespoons chopped toasted almonds
- VANILLA AMARETTO MOUSSE
- 2 cups heavy whipping cream
- 3 tablespoons amaretto
- 2 teaspoons clear vanilla
- 6 large egg yolks
- 1/4 teaspoon salt
- 3 teaspoons unflavored gelatin
- 1/2 cup water, divided
- 1 cup sugar
Preparation
Step 1
EASY SPONGE CAKE
Preheat oven to 375. Spray a 13x9x1 inch baking pan with baking spray; line with parchment paper and spray again. Set aside.
In a medium bowl and using a mixer at high speed, beat eggs, vanilla and sugar until light and fluffy, about 5 minutes.
In a sifter, combine flour and salt, and sift over egg mixture; fold in. Spread batter evenly in prepared pan. Bake for 8 minutes. Cool in pan for 10 minutes; remove to wire rack and cool completely.
Carefully cut cake into 3 (9x4x1 inch) rectangles. Cover securely with plastic wrap until ready to use.
TOASTED ALMOND MERINGUE
Preheat oven to 200. Line a baking sheet with parchment paper; set aside.
In a large bowl and using a mixer at high speed, beat egg whites until frothy. Add sugar, 1 teaspoon at a time. Continue beating until stiff peaks form.
In a food processor, combine powdered sugar and almonds. Pulse until finely ground. Fold almond mixture into egg whites.
Place mixture in a pastry bag fitted with a large round tip. Pipe 2 (9x4 inch) rectangles onto prepared baking sheet.
Bake for 1 1/2 hours; turn oven off. Leave meringues in closed oven for 2 hours.
Remove meringues from oven. Store, tightly covered, at room temperature for up to three days.
VANILLA-AMARETTO MOUSSE
In a large bowl and using a mixer at high speed, beat cream, amaretto, and vanilla until medium peaks form. Cover and chill.
In a food processor, combine egg yolks and salt; pulse to mix. In a small,m microwave-safe bowl, sprinkle gelatin over 1/4 cup water.
In a small saucepan, combine sugar and remaining 1/4 cup water. Heat, covered, over medium-high heat until mixture begins to boil; remove lid. Continue to cook until mixture reaches 240, about 15 minutes. Remove from heat.
Heat gelatin mixture in microwave for 30 seconds. Add gelatin mixture to syrup mixture, whisking until dissolved and smooth.
With food processor running, slowly pour syrup mixture into egg yolk mixture. Continue to pulse until mixture is thickened and cooled, about 1 minute. Transfer mixture to the bowl of a stand mixer and using a whisk attachment, beat at high speed until thickened and tripled in volume, about 5 minutes.
Fold whipped cream mixture into egg yolk mixture; cover and chill for at least 2 hours. Place mixture in a pastry bag fitted with a large round tip.
TO ASSEMBLE DESSERT:
Line a 10 1/2 x 5 inch loaf with plastic film, allowing film tohang over sides of pan.
Carefully layer cake, meringue, and mousse. Repeat layers, ending with cake. Pull excess film over cake. Wrap tightly. Freeze for 4 hours or overnight.
Remove pan from freezer. Carefully unwrap. Invert pan onto a serving platter.
In a medium bowl and using a mixer at medium-high speed, beat 1 cup heavy cream, 1/4 cup powdered sugar,and 2 tablespoons amaretto until stiff peaks form. Frost cake with cream. Gently press almonds into cream. Serve immediately, or store in freezer for up to 1 week.