Hey there! I’m back home and I have been baking a lot for my birthday, a bbq and some cake orders. Last Friday we had a BBQ with the neighbors and I made this summery dacquoise cake for dessert. A dacquoise cake is made of whipped egg whites, sugars, almond and flour. I think it tastes quite like a macaron shell, as it has the same ingredients. You should try it!
Another dacquoise cake I have shown on HaM is this one here. A praliné buttercream dacquoise cake with caramelized hazelnuts, which I made in pastry school in Paris. Click the photo to go to that post.
As strawberries are in season, I wanted to make something with strawberries. To add some more dimension I added basil to the pastry cream, which goes well with the strawberries. Down below is the recipe.
The recipe: Strawberry basil dacquoise
Makes 8 small tarts.
- 110g egg whites
- 110g granulated sugar
- 110g icing sugar
- 90g almond powder
- 10g flour
- Prepare 8 small tart rings by lining the sides with parchment paper and preheat the oven to 160ºC (320ºF).
- Sift the icing sugar, almond powder and flour together.
- Beat the egg whites with 1/3 of the sugar till it gets foamy. Add another 1/3 of the sugar and beat until soft peaks. Add the last third of the sugar, increase the speed and whip until it becomes a stiff meringue.
- Carefully fold in the dry mixture into the meringue.
- Transfer to a piping bag with a 10mm piping tip. Pipe a round (spiral from the middle to the outside) in each of the rings. Then pipe a rim of “balls” touching the ring all around. The middle only has one layer, the sides are higher.
- Dust with icing sugar if you want and bake in the oven for about 25 minutes.
- Let the shells cool on a cooling rack without the ring.
- 125 ml milk
- 30g egg yolks
- 25g granulated sugar
- 8g cornstarch
- 1/2 gelatin leaf
- 5-10 basil leafs (depends on the size and how strong you want it)
- Bring the milk with the basil leafs to a boil and reduce to low heat. Cover the pot with a lid and let infuse for 10 minutes. Taste the milk, to check if you prefer to let it infuse longer.
- Strain the liquid and measure how much milk is left. Add milk to make it 125 ml again. Add half of the sugar to the pot and bring back to a boil. In the meantime proceed with step 3 and 4.
- Soak the gelatin in cold water.
- In a bowl, whisk the egg yolk and sugar until it becomes slightly paler in color. Add the cornstarch and whisk in.
- Once the milk boils, add to the yolk mixture while stirring. When mixed, put it back in the pot and bring to a boil over low-medium heat while constantly stirring with a whisk. Squeeze out excess water from the gelatin leaf and add to the hot pastry cream.
- Pour the cream in a container and cover directly with plastic wrap to prevent a skin from forming on top of the cream. Leave to chill in the fridge.
- Around 30 strawberries
- A little bit of whipped cream
- glaze (optional) watered down jelly/jam is also an option instead of glaze
- Small basil leaf
- Whisk the pastry cream to make it smooth.
- Pipe (or scoop) pastry cream in the center of the dacquoise shells.
- Place a whole strawberry in the middle of each tart. Place 5 half strawberries around the whole strawberry.
- Heat the glaze and brush it on top of the strawberries.
- Make a quenelle from the whipped cream and place it on top.
- Add a small basil leaf as a finishing touch.