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    Berry Dacquoise Cake

    Uploaded by

    Mariia
    This document provides a recipe for a berry dacquoise cake. The recipe calls for making a berry compote from blackberries, raspberries and blueberries. It also includes instructions for making a dacquoise base and assembling the cake by layering the compote and dacquoise and baking. The finished cake is topped with fresh berries and dusted with icing sugar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Berry Dacquoise Cake

    Uploaded by

    Mariia
    371 views4 pages
    This document provides a recipe for a berry dacquoise cake. The recipe calls for making a berry compote from blackberries, raspberries and blueberries. It also includes instructions for making a dacquoise base and assembling the cake by layering the compote and dacquoise and baking. The finished cake is topped with fresh berries and dusted with icing sugar.

    Original Description:

    Savour Recipe

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    This document provides a recipe for a berry dacquoise cake. The recipe calls for making a berry compote from blackberries, raspberries and blueberries. It also includes instructions for making a dacquoise base and assembling the cake by layering the compote and dacquoise and baking. The finished cake is topped with fresh berries and dusted with icing sugar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    371 views4 pages

    Berry Dacquoise Cake

    Uploaded by

    Mariia
    This document provides a recipe for a berry dacquoise cake. The recipe calls for making a berry compote from blackberries, raspberries and blueberries. It also includes instructions for making a dacquoise base and assembling the cake by layering the compote and dacquoise and baking. The finished cake is topped with fresh berries and dusted with icing sugar.

    Copyright:

    © All Rights Reserved
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    BERRY DACQUOISE CAKE  RECIPE BY

    KIRSTEN TIBBALLS

    A quick and easy dacquoise cake filled with berry compote, topped with fresh
    berries.

    BEGINNER

    FRESH BERRIES

    30 MINS

    BERRY COMPOTE
    DACQUOISE

    MAKES 1

    BERRY COMPOTE
    METHOD
    INGREDIENTS

    In a saucepan, combine the berries, vanilla paste and caster


    50g (1.76oz) fresh blackberries
    sugar. Place onto the heat and simmer for 2 minutes, while
    100g (3.53oz) fresh raspberries
    stirring gently. Transfer the compote into a bowl ready for
    40g (1.41oz) fresh blueberries
    assembly.
    2.5g (0.09oz) Heilala Vanilla Paste
    40g (1.41oz) caster (superfine) sugar

    EQUIPMENT

    spatula

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
    DACQUOISE
    METHOD
    INGREDIENTS

    Pre-heat the oven to 170°C. In the clean bowl of a stand mixer


    225g (7.94oz) egg whites
    fitted with a whisk attachment, whisk the egg whites and cream
    pinch of cream of tartar
    of tartar starting at a low speed and working your way up to
    130g (4.59oz) caster (superfine) sugar
    a high speed. Meanwhile lightly spray your 180mm diameter
    80g (2.82oz) almond meal (ground almond)
    x 45mm high cake ring or tin with oil and line the sides and
    80g (2.82oz) hazelnut meal (ground hazelnut)
    bottoms with baking paper. Once they reach a medium peak
    125g (4.41oz) icing (confectioners') sugar
    gradually add in the caster sugar. Continue whisking for about a
    80g (2.82oz) plain (all-purpose) flour
    minute until all the sugar is dissolved. Remove from the mixer.
    EQUIPMENT Sieve the dry ingredients and fold them through by hand with a
    flexible spatula until just combined.
    stand mixer
    entremet ring 180mm D X 45mm H  NOTE
    sieve It is best to use aged or clarified eggwhites. To clarify the egg
    spatula whites, place them into a coarse conical strainer and leave
    covered at room temperature for at least 24 hours, or up to a
    week. Use the egg whites which have passed through the strain-
    er, weighing what you require. Alternatively, you can let the egg
    whites sit in a bowl at room temperature, partially covered to al-
    low some water to evaporate, before weighing what you require.

    The plain (all-purpose) flour can be substituted with the same


    quantity of gluten-free flour.

    ASSEMBLY
    METHOD
    EQUIPMENT
    Transfer half of the mixture into a piping bag fitted with a 20mm
    disposable piping bag
    plain piping tube and pipe a base into your greased and lined
    20mm plain piping tube
    cake ring or tin. Next pipe a border halfway up the sides so
    medium angled palette knife
    that your dacquoise will hold the berry compote. Alternatively,
    you can spoon in the dacquoise, piping just gives you more
    control. Place the prepared berry compote into the centre of
    dacquoise mixture, spreading it evenly about 10mm from the
    edge of the cake ring. Cover the berry compote with the remain-
    ing dacquoise by either piping it or spreading it roughly over
    the surface creating peaks with a spatula. Bake at 170°C for
    approximately 35-40 minutes in a fan forced oven. When baked
    it should have a firm crust on the outside and a nice golden
    colour. Remove from the oven and allow to cool.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
    FINISHING

    INGREDIENTS METHOD

    Once cool and ready to serve, fill the centre with the mixed
    100g (3.53oz) fresh raspberries
    berries and dust with icing sugar. This, when cut, will serve 8-10
    100g (3.53oz) fresh blackberries
    people and is best stored and eaten at room temperature. It will
    100g (3.53oz) fresh blueberries
    keep at room temperature for approximately 2-3 days stored
    icing (confectioners') sugar for dusting
    in an airtight container. This will also freeze well for up to 3-4
    EQUIPMENT weeks. Defrost it in the fridge overnight.

    sieve

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

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