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Рецепт Frozen Almond Cappuccino Dacquoise
by Global Cookbook

Frozen Almond Cappuccino Dacquoise
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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

  1. 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).
  2. Make meringue layers:In a food processor grind almonds fine with 1/2 c. sugar and cornstarch.
  3. 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.
  4. 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.
  5. 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.
  6. Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
  7. Make filling:In a large bowl with an electric mixer beat together filling ingredients till mix just holds stiff peaks.
  8. 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.
  9. Let dacquoise stand in refrigerator 30 min before serving. Slicing dacquoise with an electric knife (alternatively, use a serrated knife).