Orange Almond Dacquoise

 
Posted5/12/2015 6:17 AM
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  • This beautiful dacquoise was Brian Emmett's Showstopper entry during Dessert Week on "America's Baking Competition." He included it in his book, "Get Your Bake On."

    This beautiful dacquoise was Brian Emmett's Showstopper entry during Dessert Week on "America's Baking Competition." He included it in his book, "Get Your Bake On." Courtesy of Gallery Books

Nonstick cooking spray or vegetable oil for pans

1 cup superfine sugar, divided

Pinch salt

½ cup almond flour

6 large egg whites

½ teaspoon cream of tartar

½ teaspoon pure vanilla extract

1 teaspoon almond extract

Chocolate Mousse Ganache

8 ounces semisweet chocolate, chopped

½ cup whole milk

2 cups heavy cream

½ teaspoon pure vanilla extract

Orange Buttercream Frosting

½ cup unsalted butter, room temperature

3¾ cups confectioners sugar

3-4 teaspoons whole milk

1 teaspoon pure vanilla extract

1 teaspoon orange extract

1 orange, zested

Garnishes

1 cup whole almonds, toasted and chopped

1 cup shaved semisweet chocolate

Heat oven to 300 degrees. Spray sheet pans with cooking spray or brush with vegetable oil, set aside. Using the bottom of a 9-inch cake pan as your guide, use a pencil to trace three 9-inch circles on parchment paper. Flip paper and place on prepared sheet pans.

In a medium bowl, use a whisk to combine ⅔ cup of sugar, pinch of salt and almond flour. In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form then beat in remaining sugar to form stiff peaks. Whisk in both extracts. Remove bowl from mixer stand and use a rubber spatula to fold in almond flour mixture gently making sure not to knock all of the air out of egg whites.

Transfer batter to a pastry bag with ½-inch plain tip and pipe into circles, ¼-inch thick, evenly dividing between the 3 marked circles on parchment. Alternatively, evenly divide mixture and use a rubber spatula to spread into ¼-inch thick circles. Bake dacquoise for 1 to 1½ hours until crisp and slightly golden. Let cool completely before assembling.

For the ganache: Place chocolate in a medium bowl; set aside. In a small saucepan, heat milk over medium heat until small bubbles form around the edges. Pour over chocolate and stir until completely melted. In the bowl of a standing mixer, use whisk attachment to whip cream until soft peaks form, then add vanilla. Remove bowl from mixer and use a rubber spatula to gently fold in chocolate.

For the frosting: In the bowl of a standing mixer, use paddle attachment to cream butter and sugar together on medium high speed until light and fluffy, about 2 minutes. Add 3 teaspoons of milk. Check consistency and add remaining teaspoon milk if necessary. Add vanilla extract, orange extract and orange zest and mix to combine.

To assemble: Place one meringue round on cake stand then spread half the chocolate ganache mousse over, completely covering, repeat with next layer, using remaining ganache. Top with last meringue round and frost top with orange buttercream. Garnish with chopped almonds and shaved chocolate and refrigerate for at least 3 hours until frosting is set.

Serves eight.

"Get Your Bake On" by Brian Emmett (2015 Gallery Books)

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