Coconut dacquoise
MAKES A 23CM CAKE
A dacquoise is a beautifully light, crisp and flavoursome cross between a sponge and a meringue. Made with any nut meal that takes your fancy (think almond, hazelnut, walnut, pistachio), in France a dacquoise is traditionally served layered with buttercream. I've kept this one light and simple with lashings of vanilla Chantilly cream and fresh fruit. You can also make it with a gluten-free flour.
- 310g egg whites
- pinch of salt
- 50g caster sugar
- 210g almond meal
- 250g icing sugar
- 70g plain flour
- 350g desiccated coconut
- fresh berries, mango and passionfruit, to serve
CHANTILLY CREAM
- 150ml chilled thick (double) cream
- 150ml chilled thickened (whipping) cream
- 55g icing sugar
- 1 teaspoon vanilla extract
1 Preheat the oven to 180°C (160°C fan-forced). Line a 23cm round cake tin with baking paper.
2 Using an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until foaming. Slowly add the caster sugar and whisk until a thick meringue has formed.
3 Combine the almond meal, icing sugar and flour in a separate bowl and whisk well. Add the coconut and mix well. Fold the mixture through the meringue, being careful not to knock the air out of the mixture.
4 Spread the batter in the cake tin and bake for 35-45 minutes or until the dacquoise is lightly golden brown. Allow to cool completely in the tin.
This story is from the March 2023 edition of Australian Women’s Weekly NZ.
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This story is from the March 2023 edition of Australian Women’s Weekly NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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