Coconut dacquoise
MAKES A 23CM CAKE
A dacquoise is a beautifully light, crisp and flavoursome cross between a sponge and a meringue. Made with any nut meal that takes your fancy (think almond, hazelnut, walnut, pistachio), in France a dacquoise is traditionally served layered with buttercream. I've kept this one light and simple with lashings of vanilla Chantilly cream and fresh fruit. You can also make it with a gluten-free flour.
- 310g egg whites
- pinch of salt
- 50g caster sugar
- 210g almond meal
- 250g icing sugar
- 70g plain flour
- 350g desiccated coconut
- fresh berries, mango and passionfruit, to serve
CHANTILLY CREAM
- 150ml chilled thick (double) cream
- 150ml chilled thickened (whipping) cream
- 55g icing sugar
- 1 teaspoon vanilla extract
1 Preheat the oven to 180°C (160°C fan-forced). Line a 23cm round cake tin with baking paper.
2 Using an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until foaming. Slowly add the caster sugar and whisk until a thick meringue has formed.
3 Combine the almond meal, icing sugar and flour in a separate bowl and whisk well. Add the coconut and mix well. Fold the mixture through the meringue, being careful not to knock the air out of the mixture.
4 Spread the batter in the cake tin and bake for 35-45 minutes or until the dacquoise is lightly golden brown. Allow to cool completely in the tin.
هذه القصة مأخوذة من طبعة March 2023 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2023 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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