Almond-Hazelnut Dacquoise with Coffee Buttercream
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Three crisp layers of toasted almond and hazelnut meringue stacked with a silky coffee buttercream.
Always check the labels of the products you use.
Method
- 1
Prepare. heat the oven to 120 °C (100 °C fan). Draw a 33 x 27 cm rectangle on baking paper, turn it over onto the lightly greased tray.
- 2
Nuts. whizz the hazelnuts, almonds, cornflour and salt in the processor until finely ground, about 20 s, then pulse in the 100 g sugar for the nuts.
- 3
Meringue. in the clean bowl, whisk the egg whites with the lemon juice on medium until foamy, then on medium-high to soft, billowy peaks. Keep whisking while you add the other 100 g sugar slowly, then whisk 2-3 min more until stiff and glossy. Fold in the nut mix in 2 lots.
- 4
Spread and bake. spread the meringue evenly to fill the rectangle using the offset spatula, then mist the top lightly with water if you have a spray bottle. Bake 1 h 30 min, then turn off the oven and leave it inside, door shut, for another 1 h 30 min. Cooling in the closed oven dries the meringue slowly so it stays crisp and does not crack.
- 5
Custard base. warm the milk until just simmering. Whisk the yolks, sugar, cornflour and salt smooth in the bowl, then pour in half the hot milk, whisking. Tip back into the pan and whisk over medium heat until it bubbles and thickens like warm pudding, 3-5 min; it will pass 85 °C. Cover the surface and chill at least 2 h, then let it come back to room temperature.
- 6
Buttercream. dissolve the espresso powder in the hot water and let it cool. Beat the butter for 3-4 min until pale and creamy. Beat in the custard base in 3 lots, then the coffee and vanilla, and beat 5 min more until light. If it looks curdled, keep beating; it comes together as it warms slightly.
- 7
Cut. turn the meringue over, peel off the paper and turn it right side up. With the serrated knife and a gentle sawing action, trim it to 30 x 24 cm, then cut 3 strips, each 24 x 10 cm.
- 8
Layer. spread half the buttercream evenly over one strip, right to the edges, and lay the second strip on top. Spread with the rest of the buttercream and top with the third strip, smooth side up. Press gently to level and tidy the sides with the spatula.
- 9
Chill and slice. chill uncovered for at least 3 h to firm. Trim the ends, then slice with a knife dipped in hot water and wiped dry between cuts.
Storage
Keep covered in the fridge for up to 2 days; the meringue softens slowly. Take it out 20 min before serving.
Equipment
- food processor
- stand mixer or electric whisk
- large clean bowl
- flexible spatula
- offset spatula
- ruler and pencil
- large flat baking tray
- baking paper
- small spray bottle (optional)
- small saucepan
- whisk
- bowl
- cling film
- serrated knife
- wire rack
- instant-read thermometer
- jug of hot water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 398 kcal |
| Protein | 6 g |
| Carbohydrate | 32 g |
| of which sugars | 28.2 g |
| of which free sugars | 26.5 g |
| Fat | 28.7 g |
| of which saturates | 13.2 g |
| Fibre | 1.6 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
