Cakes and Pastries Recipes - Walnut, Raisin and Coffee Cream Dacquoise Recipe

Ingredients

Serves 6:

• 4 1/4 oz (120 g) golden raisins

• 6 egg whites

• 2 1/8 oz (60 g) sugar

• 5 oz (140 g) confectioners' sugar 4 tbsp flour

• 3 1/2 oz (100 g) almond powder

• 1/3 lb (150 g) walnuts

• Coffee flavored butter cream (refer recipe)

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Method:

1. Preheat the oven to 350°F/180°C).

2. Soak 3 1/2 oz (100 g) of raisins in a small amount of lukewarm water.

3. Whisk the egg whites together with the sugar until they form stiff peaks. Add 4 1/4 oz (120 g) of confectioners' sugar sifted together with the flour and almond powder, and finally the drained raisins and chopped walnuts.

4. Wet a tart ring and place it on a baking sheet. Fill the ring with the dacquoise batter, spooning it in with a spatula. Lift the ring and clean it and wet it again. Repeat as above with the remain­ing batter.

5. Place the remaining confectioners' sugar in a fine sieve. Gently sift the sugar over the sur­faces of the two dacquoises. Wait 5 min and repeat the procedure. Bake for 15 - 20 min. The sponge cake should stay moist in the center.

6. Fill a pastry bag with the butter cream. Choosing one of the dacquoise discs spot the circumference with the butter cream, then form a spiral in the center to fill it. Refrigerate for 15 min.

7. When the butter cream has set and hardened, place the second dacquoise disc on top. Cover with the dollops of butter cream and crown each with a single walnut and raisins. Serve at room temperature.