Ingredients
Dacquoise Biscuit
- 60 grams (2.1 ounces) egg whites
- 20 grams (0.7 ounces) sugar
- 25 grams (0.9 ounces) almond flour
- 40 grams (1.4 ounces) powdered sugar
- 15 grams (0.55 ounces) wheat flour
Fig Compote
- 200 grams (7.05 ounces) figs (small cubes)
- 50 milliliters (1.7 fluid ounces) orange juice
- 0.5 vanilla pod
- 30 grams (1.05 ounces) sugar
- 4 grams (0.15 ounces) gelatin
- 50 milliliters (1.7 fluid ounces) water for gelatin
Sea Buckthorn Mousse
- 300 grams (10.6 ounces) sea buckthorn puree
- 50 milliliters (1.7 fluid ounces) orange juice
- 13 grams (0.45 ounces) gelatin
- 50 milliliters (1.7 fluid ounces) water
- 400 milliliters (13.5 fluid ounces) cream 33%
- 70 grams (2.45 ounces) egg whites
- 135 grams (4.75 ounces) sugar
- 60 milliliters (2 fluid ounces) water for syrup
Neutral Glaze
- 185 milliliters (6.3 fluid ounces) water
- 110 grams (3.9 ounces) sugar
- 10 grams (0.35 ounces) pectin
- juice from half a lemon
Equipment
- 2 Ring Molds (16 cm and 18 cm)
Make sure to get sturdy ring molds, as these will help create clean layers and a beautiful finish. Wrapping the bottom with cling film can prevent leakage.
- Silicone Mat
Using a silicone mat ensures even baking and easy removal of the biscuit. They are also reusable, making them an eco-friendly choice.
- Whisk and Mixing Bowls
You'll need multiple mixing bowls for the various components of the cake. Using a sturdy silicon whisk can make blending easier and more efficient.
- Electric Mixer
An electric mixer will save you time and effort when whipping egg whites and cream to the perfect consistency.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Variations
**Ingredients Update:**
- Swap out wheat flour in the Dacquoise biscuit with almond flour or a gluten-free flour blend.
- Follow the same steps for preparation, ensuring the use of gluten-free ingredients.
**Ingredients Update:**
- Replace egg whites with aquafaba (liquid from canned chickpeas).
- Use agar-agar instead of gelatin.
- Swap cream with coconut cream.
- When whipping aquafaba, ensure it forms stiff peaks just like egg whites.
- Heat agar-agar with a bit of water to activate it before adding to compote or mousse.
Faq
- How do I prevent my egg whites from deflating?
Make sure your mixing bowl and whisk are completely clean and free of any grease. Adding a pinch of cream of tartar can also help stabilize the egg whites.
- Can I use frozen figs instead of fresh ones?
Yes, frozen figs can be used. Just make sure to thaw them completely and drain any excess liquid before use.
- How do I know when the sugar syrup is at the right stage?
Boil the sugar and water mixture until it reaches the “soft ball” stage, which is about 115-118°C (239-244°F), or until a thin thread forms when the syrup is dropped into cold water.
- Why does my mousse separate sometimes?
This could be due to the ingredients having different temperatures when combined. Ensure all components are at similar, cool temperatures when mixing.
- Can the mousse cake be made in advance?
Absolutely! The mousse cake can be made and frozen up to a week in advance. Just glaze and decorate it on the day you plan to serve.
- What's the best way to cut clean slices?
Use a sharp knife dipped in hot water to cut through the cake. This will give you clean, smooth slices without smudging the layers.