Berries And Cream Dacquoise
- 1 cup ground hazelnuts
- 1 cup ground almonds
- 1/3 cup all-purpose flour
- 3 None egg whites
- 1 cup granulated sugar
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- 1/2 lb strawberries, hulled and sliced
- 1/4 lb raspberries
- None None powdered sugar, to dust
- Preheat oven to 325u0b0F. Line 2 baking sheets with parchment paper. Trace 3 circles (7 inches each) on parchment paper.
- Combine hazelnuts, almonds and flour. Whip egg whites to soft peaks. Gradually whisk in sugar until glossy. Fold nut and flour mixture into egg whites. Transfer to a piping bag and pipe onto prepared parchment in a spiral shape, using tracings as a guide. Bake for 10-15 mins, until golden. Let cool.
- Whip cream to stiff peaks then add vanilla. Distribute between dacquoise and arrange berries on top. Stack dacquoise on top of one another. Chill for 20 mins. Dust with powdered sugar to serve.
ground hazelnuts, ground almonds, flour, egg whites, sugar, heavy cream, vanilla, strawberries, raspberries, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/24552 (may not work)