Name: Dacquoise sponge cake
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Ukrainian
Ingredients: Premium grade wheat flour - 40 g; Almond flour - 120 g; Sugar - 105 g; Chicken egg (dry protein) - 200 g; Sugar - 35 g

What is dacquoise sponge cake? It is the king among sponge cakes, made with a large amount of egg whites and ground nuts (almonds and hazelnuts). In taste and texture, it resembles macaroons and meringue. It is airy, light, and slightly crunchy. Dacquoise pairs excellently with buttercream or whipped cream and is actively used in making the "Opera" cake.

Cover the bottom of a springform pan with a diameter of 16-20 cm with baking paper. If using a ring, place it on a baking tray lined with baking paper. Preheat the oven to 195C, “top+bottom” mode.

Whisk together the wheat flour, nut flour and 105g sugar in a bowl.

In a large bowl, begin beating the egg whites. The mixer operates at medium speed. When the whites are no longer transparent and resemble bubble bath, add sugar without stopping beating.

Using a silicone spatula, fold the dry ingredients into the beaten egg whites. If you beat the whites in a mixer bowl, transfer them to a large wide bowl and stir in the dry mixture. In a deep bowl, you will “smother” the foam as it combines with the other ingredients.

Transfer the dough into a pastry bag fitted with a round smooth tip with a diameter of 1.4 cm and pipe it into the mold, filling it from the side to the center. Or simply transfer the dough into the mold and smooth it out with a spatula. Place the baking sheet in the oven and immediately reduce the oven temperature to 180 C. Bake for 10-12 minutes. The biscuit is ready when it has become golden in color and the surface springs confidently when pressed with a finger.

Transfer the cake pan to a wire rack and cool for 5-7 minutes. Run the tip of a knife around the perimeter of the pan to loosen the cake and remove from the pan. Cool completely on a wire rack. The cooled biscuit can be used immediately or wrapped in film and stored for up to 7 days in the refrigerator or up to two months in the freezer.

Dacquoise sponge cake

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Latin American

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American

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Dacquoise sponge cake

About This Recipe

Ingredients List

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