STRAWBERRY DACQUOISES
How to Make
Ingredients / for 6 people
Mold of 24 cm diameter (if possible hinged)
A socket pocket
300 g caster sugar
200 g almond powder
50 g flour
500 g strawberries
Icing sugar
500 g mascarpone
6 eggs
3 tablespoons caster sugar
Production
Difficulty
Preparation
baking
Total time
Easy
20 mn
40 mn
1 h
PREPARATION
1
Preheat your oven to 170 °. Break the eggs and separate the whites from the yolks. Mix 3 egg whites (about 125 g) with 100 g caster sugar to obtain a meringue (perfect when making "birds' beaks"). Add 50 g of sugar, flour and 100 g of almond powder. Mix gently with a spatula while lifting so as not to break the meringue. Garnish a socket pocket.
2
Place a greaseproof paper in the bottom of your mold and fill with paste using the socket pocket, smooth with the spatula. Sprinkle the entire surface with icing sugar and bake 15 to 20 minutes. The dacquoise must remain flexible and not too colorful. When leaving the oven, remove the dacquoise from the pan and set aside. Repeat the operation a second time to obtain a second disc.
3
Wash, drain and cut the strawberries in half. Put the gelatin to soften in cold water. Prepare the cream by whisking the 6 egg yolks with mascarpone, 3 tablespoons caster sugar.
4
Warm (not boil) the liquid cream and melt the gelatin. Add to the mascarpone mixture. Pour into your mold half of this cream on the disc of dacquoise left in the mold and smooth well. Place the cut strawberries in half and cover with the rest of the cream.
5
Turn the second dacquoise disc over and place it on the cake (choose the smoothest side on the outside!). Press lightly. Shoot the cake and let it cool 10/12 h.
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| Strawberry Dacquoises |
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