A delicious, light cake made from scratch! Super delicious and aromatic…
Serves: 8 Prep. time: 40′ Cooks in: 35′ Ready in: 1:15′
For the 2 dacquoise cakes
250 g egg whites (from 7-8 eggs)
100 g granulated sugar
115 g icing sugar
200 g raw blanched almonds, powdered
70 g raw almonds, coarsely crushed
For the crème patissiere
250 ml milk
1 tsp vanilla extract
50 g granulated sugar
25 g flour
1 tsp butter
100 ml heavy whipping cream, whipped
300 ml heavy whipping cream, whipped with 1 tsp vanilla extract
100 g almonds, slivered, lightly toasted
Preheat oven to 180οC/fan. Sift icing sugar in a bowl and mix with powdered almonds.
In the bowl of your stand mixer beat egg whites with granulated sugar into a meringue. Stop the mixer and with a spatula incorporate icing sugar mix. Then incorporate crushed almonds.
Divide mix into 2 shallow round spring forms (23 cm in diameter), lined with non-stick baking parchment, and bake for 35 minutes. Allow to cool on a wire rack.
For the creme patissiere: Heat milk in a saucepan until starting to boil. Then stir in vanilla extract. In a bowl whisk egg with sugar and flour. Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Remove pan from heat, add butter and stir well to incorporate. Take the pan off the heat – cover with cling-film to prevent a skin from forming. When cream cools, whisk in whipped cream.
Place the first cake on a serving platter, spread creme patissiere, place the second cake on top and cover top and sides with whipped cream, garnishing with almonds. Refrigerate until served.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Τούρτα αμυγδάλου