Walnut Dacquoise Cake

• 7 ounces, weight Walnuts, Toasted And Coarsely Chopped
• 1-7/8 ounces, weight Blanched Almond Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 4 whole Eggs (Yolks And Whites Separated)
• 1 teaspoon Vanilla Extract
• 2-2/3 ounces, weight Light Brown Sugar
• 1 ounces, weight White Sugar

1. 1) Preheat the oven to 325 degrees. Spray an 8"x 2" round cake pan with nonstick spray. In a small bowl, mix the chopped walnuts, almond flour, baking powder, and salt.
2. 2) In the bowl of a stand mixer, fitted with the paddle attachment, beat the egg yolks with the vanilla and brown sugar until they increase in volume and have a pale, mousse-like consistency, about 5 minutes.
3. 3) Using a spatula, fold in the nut mixture by hand, until well incorporated, using as few strokes as possible.
4. 4) In another bowl of the stand mixer, fitted with the whisk attachment, beat the egg whites until just foamy. Add the white sugar, in a slow steady stream, until soft peaks form. Carefully fold the beaten egg whites into the nut mixture, in 3 additions, taking care not to deflate the whites.
5. 5) Bake for 35-40 minutes until the cake is golden brown and just set in the middle. Cool in the pan for 15 minutes, then remove from the pan and place onto a cooling rack (using a knife to loosen the edge if needed). Keep at room temperature until completely cooled before filling or serving.
6. *Eat it plain, serve with caramel sauce, ice cream, or slice into layers and fill with coffee buttercream. Enjoy!

weight walnuts, weight blanched almond flour, baking powder, kosher salt, eggs, vanilla, brown sugar, weight white sugar

Taken from tastykitchen.com/recipes/desserts/walnut-dacquoise-cake/ (may not work)