Orange-Hazelnut Dacquoise

Orange-Hazelnut Dacquoise Recipe
Randy Mayor; Jan Gautro
Dacquoise is a dessert made of nut-flavored meringues layered with creamy filling. Prepare this cake a day ahead, and freeze overnight so it's easy to slice.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 259
Caloriesfromfat 30 %
Fat 8.7 g
Satfat 1.4 g
Monofat 6.2 g
Polyfat 1.2 g
Protein 5.4 g
Carbohydrate 40.2 g
Fiber 2.2 g
Cholesterol 2 mg
Iron 0.2 mg
Sodium 87 mg
Calcium 11 mg

Ingredients

Meringues:
1 cup hazelnut meal
3/4 cup sugar, divided
3 tablespoons fat-free milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
6 large egg whites
Filling:
1 1/4 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon orange-flavored liqueur
Dash of salt
1 (8-ounce) container frozen fat-free whipped topping, thawed
Remaining ingredients:
1/2 cup hazelnut meal
2 teaspoons butter
1 ounce semisweet chocolate, chopped

Preparation

Preheat oven to 200°.

To prepare meringues, draw 2 (8-inch) circles on each of 2 pieces of parchment paper. Turn paper over; secure with masking tape to 2 baking sheets.

Combine 1 cup hazelnut meal, 1/4 cup sugar, milk, vanilla, and almond extract in a medium bowl; stir well. Place cream of tartar, 1/8 teaspoon salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Stir one-third egg white mixture into hazelnut meal mixture. Fold hazelnut meal mixture into remaining egg white mixture.

Divide egg white mixture evenly among the 4 drawn circles; spread egg white mixture to the outside edge of each circle using the back of a spoon. Bake at 200° for 3 hours or until dry. Turn oven off, and cool meringues in closed oven at least 2 hours. Carefully remove meringues from paper.

To prepare filling, combine juice and next 5 ingredients (through dash of salt) in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly until thick. Transfer to a medium bowl; cover and chill. Fold in whipped topping.

Place 1 meringue on serving platter. Spread one-fourth of filling evenly over meringue. Repeat layers two more times; top with remaining meringue. Spread remaining filling around sides. Press 1/2 cup hazelnut meal around sides of cake. Combine butter and chocolate in a microwave-safe dish. Microwave at HIGH 1 minute; stir until smooth. Spread chocolate mixture over top meringue. Cover loosely, and freeze 8 hours or overnight.

Note:

Andrew Schloss,

2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, and Homemade in a Hurry,

Cooking Light

October 2007
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