Dacquoise Berry Cake
Kirsten Tibballs
Cook Time 1 hour 15 minutes
Servings 8-10
Ingredients
225g Egg whites (9 egg whites)
pinch cream of tartar
130g caster sugar
80g almond meal
80g hazelnut meal
125g icing sugar
80g plain flour
Berry Compote
50g strawberries
100g raspberries
40g blackberries (or blueberries if in season)
½ tsp vanilla bean paste
40g caster sugar
Method
Preheat the oven to 170°C.
Whisk the egg whites in a clean bowl with the cream of tartar on a mixer using a whisk attachment. Once they reach a medium peak gradually add in the caster sugar.
Continue whisking for about a minute until all the sugar is dissolved.
Remove from the mixer. Fold through the sieved dry ingredients by hand with a spatula until all combined.
For the compote, remove the stems, wash and roughly chop the strawberries.
Place in a saucepan together with raspberries, washed blackberries, vanilla paste and caster sugar.
Place on the heat and simmer for 2 minutes, while stirring gently. Remove from the heat and set aside. Allow to cool.
To assemble. Prepare a 180mm x 45mm high cake ring or tin by lining the base and sides with baking paper. Spray the cake ring lightly with vegetable spray before lining.
Either pipe the cake mixture into the prepared cake ring or spread it with a spoon about halfway up the cake ring.
Place the prepared berry compote into the centre of dacquoise mixture spreading it evenly about 10mm from the edge of the cake ring.
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 remaining dacquoise by either piping with a 18mm piping tube placed in a piping bag or spread 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.
This, when cut, will serve 8-10 people and is best stored and eaten at room temperature. It will keep at room temperature for approximately 2-3 days stored in an airtight container. This will also freeze well up to 3-4 weeks. Defrost in the fridge overnight.
