Ingredients
Dacquoise Sponge Biscuit
- 230 grams (8.11 ounces) egg whites
- 165 grams (5.82 ounces) sugar
- 10 grams (0.35 ounces) vanilla sugar
- 150 grams (5.29 ounces) almond crumbs
- 40 grams (1.41 ounces) cornstarch
- 4 grams (0.14 ounces) alkalized cocoa
- 1 gram (0.035 ounces) salt
- 30 grams (1.06 ounces) almond flakes, for sprinkling
Coffee Custard
- 110 grams (3.88 ounces) egg yolks
- 120 grams (4.23 ounces) sugar
- 5 grams (0.18 ounces) vanilla sugar
- 560 grams (19.75 ounces) milk
- 48 grams (1.69 ounces) cornstarch
- 32 grams (1.13 ounces) espresso
- 160 grams (5.64 ounces) butter, 82.5%
- 5 grams (0.18 ounces) rum
Chocolate Cream
- 200 grams (7.05 ounces) coffee custard
- 100 grams (3.53 ounces) bitter chocolate
- 100 grams (3.53 ounces) butter, 82.5%
- 30 grams (1.06 ounces) powdered sugar
Mascarpone Cream
- 80 grams (2.82 ounces) cream, 35%
- 125 grams (4.41 ounces) mascarpone
- 25 grams (0.88 ounces) powdered sugar
- 0.5 vanilla pod
- Alkalized cocoa for sprinkling
Equipment
- Electric Mixer
Essential for whipping your egg whites and creams to perfect peaks. Make sure the bowl and whisk are clean and dry for the best results.
- Baking Paper
Pre-cut sheets make it easier to handle and keep your baking uniform. Don’t forget to lightly grease the paper to ensure easy removal of the cake layers.
- Spatula
A must for folding your ingredients gently and preventing deflation of your whipped egg whites.
- Acetate Cake Collar
Helps maintain the shape and provides a professional finish to your cake. They can be reused—just wash and dry carefully.
- Piping Bag with 1cm Round Tip
Perfect for achieving that beautiful mascarpone topping. Practice a bit on a plate before going directly to the cake.
Instructions
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Servings
Variations
Faq
- Can I make the cake layers in advance?
Yes, you can prepare them up to two days ahead. Just store them in an airtight container to keep them fresh.
- What if I don’t have an acetate cake collar?
You can use parchment paper strips as an alternative. They might not give as smooth a finish but will still keep the layers in place.
- How do I know if my egg whites are whipped to the right consistency?
Your egg whites should form stiff peaks that hold their shape without collapsing. It should look glossy and smooth.
- What should I do if my custard is too thick?
If your custard turns out too thick, add a splash of warm milk gradually until you reach the desired consistency.
- How can I achieve a smooth finish with the chocolate cream?
Whip your butter and powdered sugar well before adding the chocolate. Also, ensure your chocolate is cooled to the right temperature before mixing.
- Can I use flavored mascarpone?
Absolutely! Try coffee-flavored mascarpone for an extra coffee kick or even vanilla for a sweeter touch.