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ALMOND DACQUOISE
YIELD: 1 (8-INCH) CAKE
1. Combine almonds, powdered
sugar and cornstarch; set aside.
2.
Place egg whites in bowl of electric
stand mixer. Turn to medium-high and
whip until foamy. Add salt and cream
of tartar and continue whipping until
soft peaks form. Sprinkle in sugar,
vanilla and almond extract, beating
until stiff peaks form. Reduce to low
and quickly add almond mixture,
mixing just until blended.
3. Using a pastry bag fitted with large
( 1 ⁄
2
-inch) plain tip, pipe mixture onto
greased and floured baking sheets to
form 3 (8-inch) circles. Bake at 250°F
for 35 to 45 minutes. Remove from
baking sheets and cool on aluminum
foil. Fill and frost with Chocolate
Buttercream Filling.
CHOCOLATE BUTTERCREAM FILLING
Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2
minutes. Stop and scrape bowl.
Reduce speed to medium and gradually add powdered sugar, chocolate, butter and
vanilla; continue beating until fluffy, about 5 minutes.
PER SERVING: ( 1 ⁄
8
CAKE) ABOUT 491 CAL, 9 G PRO, 45 G CARB, 33 G FAT, 102 MG
CHOL, 272 MG SOD
79
ENGLISH
PIES AND DESSERTS
6 ounces blanched almonds,
ground
1 cup powdered sugar
1 1 ⁄
2
tablespoons cornstarch
6 egg whites
1 ⁄
8
teaspoon salt
1
⁄
4
teaspoon cream of tartar
3 tablespoons sugar
1
1
⁄
4
teaspoons vanilla
1 ⁄
4
teaspoon almond extract
Chocolate Buttercream Filling
(recipe follows)
2 egg yolks
1 cup powdered sugar
2 squares (1 ounce each)
semisweet chocolate, melted
3 ⁄
4
cup (1 1 ⁄
2
sticks) butter, softened
1
⁄
2
teaspoon vanilla
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