Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 c. Shelled natural almonds, (about 5 ounces), toasted lightly andcooled
- 1 1/4 c. Sugar
- 2 1/2 tsp Cornstarch
- 5 lrg Egg whites
- 1/4 tsp Cream of tartar
- 1/4 tsp Salt
- 4 1/2 c. Well-chilled heavy cream
- 1/3 c. Instant espresso pwdr
- 6 Tbsp. Sugar
- 2 Tbsp. Kahlua or possibly other coffee-flavored liqueur
- 1/2 pt Raspberries
Инструкции
- Preheat oven to 250F. Line 2 buttered baking sheets with foil or possibly parchment paper and trace three 13- by 4-inch rectangles on foil or possibly paper (2 on one sheet and 1 on other).
- Make meringue layers:In a food processor grind almonds fine with 1/2 c. sugar and cornstarch.
- In a large bowl with an electric mixer beat egg whites with cream of tartar and salt till they hold soft peaks. Beat in remaining 3/4 c. sugar in a slow stream, beating till meringue holds stiff, glossy peaks. Mix in almond mix gently but thoroughly and transfer to a pastry bag fitted with a 1/2-inch plain tip. Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles.
- Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1 1/4 hrs, or possibly till meringues are hard and dry when touched. Cold meringues on sheets on racks.
- Slide foil off sheets and carefully peel meringues off foil. Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature.
- Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
- Make filling:In a large bowl with an electric mixer beat together filling ingredients till mix just holds stiff peaks.
- Assemble cake:Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a 1/2-inch-thick layer of filling over top. Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up. Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip. Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise. Freeze dacquoise, uncovered, till hard, about 6 hrs. Dacquoise may be made 2 days ahead and frzn, wrapped in plastic wrap and foil after 6 hrs.
- Let dacquoise stand in refrigerator 30 min before serving. Slicing dacquoise with an electric knife (alternatively, use a serrated knife).
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 798g | |
| Calories 1766 | |
| Calories from Fat 213 | 12% |
| Total Fat 25.06g | 31% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 898mg | 37% |
| Potassium 996mg | 28% |
| Total Carbs 365.9g | 98% |
| Dietary Fiber 14.4g | 48% |
| Sugars 340.72g | 227% |
| Protein 28.83g | 46% |
