Inicio » Recetas » Dacquiose Cake With Mocha Filling

Receta Dacquiose Cake With Mocha Filling

Name: Dacquiose Cake With Mocha Filling
Ingredients: 1/2 c. grnd hazelnuts; 3/4 c. sugar; 4 lrg egg whites room temperature; 1 c. lowfat milk; 1/4 c. sugar; 2 Tbsp. all-purpose flour; 3 lrg egg yolks; 1 tsp pure vanilla extract; 2 Tbsp. unsalted butter; 6 Tbsp. unsalted butter melted, cooled; 6 lrg Large eggs room temperature; 1 c. sugar; 1 1/2 tsp fresh lemon juice; 1 1/3 c. all-purpose flour; 1 c. sugar; 1/3 c. water; 8 x egg yolks; 2 c. unsalted butter cut up; 6 ounce semisweet chocolate melted, cooled; 2 Tbsp. instant espresso pwdr; 1 x batch chilled Pastry Cream

de Global Cookbook

Add a photo

click to rate

0 votos | 1557 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/2 c. grnd hazelnuts
3/4 c. sugar
4 lrg egg whites room temperature
1 c. lowfat milk
1/4 c. sugar
2 Tbsp. all-purpose flour
3 lrg egg yolks
1 tsp pure vanilla extract
2 Tbsp. unsalted butter
6 Tbsp. unsalted butter melted, cooled
6 lrg Large eggs room temperature
1 c. sugar
1 1/2 tsp fresh lemon juice
1 1/3 c. all-purpose flour
1 c. sugar
1/3 c. water
8 x egg yolks
2 c. unsalted butter cut up
6 ounce semisweet chocolate melted, cooled
2 Tbsp. instant espresso pwdr
1 x batch chilled Pastry Cream

Direcciones

DACQUOISE LAYER: Heat the oven to 225 degrees. Line a 12 1/2- by 17 1/2-inch baking pan with parchment paper. Combine hazelnuts and 3 Tbsp. sugar in a small bowl. In the bowl of an electric mixer, beat egg whites on low speed till foamy. Increase speed to medium, slowly adding 1 Tbsp. sugar. Increase to high speed and slowly but steadily add in remaining sugar. Continue beating till the mix is smooth and forms stiff, shiny peaks. Using a rubber spatula, mix in nut mix.
Spread meringue proportionately into prepared pan. Bake till crisp and hard, about 60 to 75 min. Cold 5 min in pan and transfer to baking rack to cold completely, removing parchment paper. Using a serrated knife, cut into three rectangles; 6 by 3 1/2 inches. Place remaining scraps in a plastic bag and crush with a rolling pin, making coarse crumbs which will later be used to cover the outside of the cake.
PASTRY CREAM: Heat the lowfat milk in a medium-size heavy saucepan till warm but not boiling. Combine sugar and flour in a medium bowl, and slowly add in the warm lowfat milk. Pour this mix back into the saucepan and bring to a boil over low heat, stirring constantly. Cook till smooth and thick, about 2 min.
Off the heat, beat in egg yolks, one at a time. Return the mix to the heat, and boil for about a minute, stirring vigorously. Remove from the heat and continue to beat till the mix cools slightly. Stir in the vanilla and butter, blending thoroughly. Cover the pastry cream with plastic wrap directly touching the surface and let it cold completely in the refrigerator. (Makes 1 1/2 c.)
GENOISE LAYER: Heat oven to 350 degrees. Line a 12 1/2- by 17 1/2-inch pan with parchment paper, brush with soft butter, and dust with flour, shaking out excess.
Remove the bowl from an electric mixer. Place Large eggs and sugar in the bowl. Using a hand whisk, stir till mixed. Set bowl over a pot of simmering water; whisk till mix is hot, about 3 min.
Transfer bowl back to electric mixer; beat with a whisk attachment on high for about 7 min, or possibly till mix leaves a trail resembling a ribbon which blends back into the surface 3 seconds after the whisk is lifted. Add in lemon juice. Sift flour over egg mix, one-third at a time, folding after each addition. Just before final third is completely incorporated, stream in butter and mix in.
Pour mix into prepared pan. Bake till cake tester comes out clean and cake is springy to the touch, 16 to 18 min. Cold in pan. Invert pan to remove cake; peel off parchment. Once cake is completely cooled, cut into three 6- by 3 1/2-inch rectangles with a serrated knife. Reserve scraps for another use.
MOCHA BUTTERCREAM FILLING: In a small saucepan over medium heat, bring sugar and 1/3 c. water to a boil. Boil till the syrup reaches soft-ball stage (238 degrees on a candy thermometer). Meanwhile, beat the egg yolks on medium speed till light and fluffy, 4 to 7 min. With mixer running, pour the syrup into the egg yolks in a steady stream, and beat on high speed till the stream is no longer visible, about 3 min. Add in the butter, piece by piece; beat 3 to 5 min, till frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out.
Dissolve espresso pwdr in 1 tsp. of warm water. Add in with chocolate to buttercream, beating to combine. While the buttercream is soft, remove the pastry cream from the refrigerator. Stir it with a rubber spatula till it is smooth and creamy. Add in about 1/3 c. of the pastry cream to the buttercream, stirring till the mix is smooth and well-blended. Mix in the remaining pastry cream. (Makes 4 c.)
TO ASSEMBLE THE CAKE: Trace a 6- by 3 1/2-inch rectangle onto a piece of 3/16-inch foam board (available at art supply stores). Cut out the rectangle with a utility knife. Place one dacquoise layer on the foam board and use an offset spatula to cover with a thin layer of mocha filling. Top with a layer of genoise, and another layer of filling. Continue layering, ending with a layer of genoise.
Spread the assembled cake with a thin layer of filling, covering the top and sides. Gently press reserved dacquoise crumbs onto the top and sides of cake. Using a ribbon, decorate the cake like a gift box, tucking the ends of ribbon under cake.
Cuisine: "Mexican"