Dacquoise Cake
Meringue, Glaze, Cream and Dusting — a Zeelandia recipe in 4 components, makes 30 meringue discs, about 16 cm in diameter. Uses Zeesan Cream Stabiliser, Tiramisu – 4 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- water temperature (meringue)
- 60 °C
- mixing time (meringue)
- 5 min
- baking temperature (meringue)
- 120 °C
- baking time (meringue)
- 80 min
Ingredients
Meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 450 g |
| Sugar | 450 g |
| Water (about 60°C) | 450 g |
| Walnuts (chopped) | 960 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Oil | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 200 g |
| Kajmak milk confectionery mass | 500 g |
| Mascarpone | 850 g |
| Cream (30% fat), chilled | 1000 g |
| Water | 250 g |
| Walnuts (finely chopped) | 200 g |
| Dates (finely chopped) | 200 g |
Dusting
| Ingredient | Quantity |
|---|---|
| Cocoa powder | 25 g |
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 25 g |
Method
- Meringue
Mix all ingredients (water at about 60°C) on fast speed for about 5 minutes using a whisk.
- Meringue
Chop the walnuts. Combine the walnuts with the meringue mass and mix until they are evenly distributed.
- Meringue
Pipe 30 discs about 16 cm in diameter. Bake at 120°C for about 80 minutes. Leave to cool.
- Glaze
Liquefy the Satina with the oil. Coat the meringue discs with a thin layer of glaze where the meringue touches the cream. Leave to set completely.
- Cream
Whip the chilled cream. Finely chop the dates and walnuts.
- Cream
Whip the mascarpone with the kajmak until fluffy (using a whisk).
- Cream
Dissolve the Zeesan thoroughly in the water, then add the whipped cream in portions. Gently combine the two masses. Add the chopped dates and walnuts and distribute them evenly in the cream.
Assembly: pipe the cream onto the surface of ten glazed meringue discs (piping bag with a round nozzle; about 135 g per piece).
Assembly: place a second disc (glazed on both sides) on top and pipe another portion of cream (about 135 g per piece).
Assembly: place the last meringue disc on top, glazed on the inner side.
- Dusting
Mix the Mont Blanc thoroughly with the cocoa and dust the surface of the cakes.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.