This may not be the prettiest cake but it is certainly one of the tastiest and is one I have made time and time again for dinner parties and birthdays over the last few years. A dacquoise is basically a meringue with ground nuts folded into it which gives it a crisp and chewy nutty flavour that goes amazingly with flavoured cream and roasted fruit. I have made a few versions with roasted strawberries, fresh berries, raspberry coulis but this one I made for my friend Pip’s 30th birthday who loves rhubarb, also another great fruit to roast. It really isn’t a difficult cake to make so don’t shy away from the meringue, you can’t really go wrong once you layer it all up.


Roasted Strawberry, Rhubarb & Hazelnut Dacquoise Cake Recipe

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Dacquoise meringue
7 egg whites
270g (1 1/4 cups) caster sugar
1 tsp cream of tartar
100g almond or hazelnut meal

Preheat oven to 160°C. Line 3 baking trays with non-stick baking paper. Draw an 18cm disc on each. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Gently fold in the cream of tartar and almond/hazelnut meal. Divide the meringue mixture evenly among the prepared discs. Use the back of a spoon to smooth the surfaces. Bake for 30 – 35 minutes or until the meringues are crisp. Turn oven off. Leave the meringues in oven, with the door ajar, for 1 hour to cool completely.

Frangelico cream
Whip 600ml cream, then mix through vanilla bean or vanilla essence, a couple of tablespoons of sugar and frangelico (lots! I would have used at least 5 tablespoons, maybe more, just taste as you go).

Roasted Strawberries
Roast 2 punnets of strawberries and a few stalks of chopped rhubarb in the oven at 180°C for about 15-20mins with a few tablespoons of sugar (to taste, if your strawberries are very sweet you don’t need much sugar).

Layering it up
Once the meringues are cooled, carefully peel off baking paper and layer cream and roasted strawberries & rhubarb in the two middle layers and the top of the cake.

Serves 10.

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This post is a part of the Sweet Adventures Blog Hop: Berry Nice to Meet You. See other bloggers recipes below…

 

9 Responses to Roasted Strawberry, Rhubarb & Hazelnut Dacquoise Cake

  1. I love these types of cakes – lovely flavours and gorgeous textures.
    Thanks for joining this hop!

  2. Leah says:

    I think that this looks absolutely delicious! I adore roasted strawberries and rhubarb too, which makes this even more enticing.

  3. This looks amazing! I love the crunch of dacquoise and I bet it goes so well with the tart, soft berries :)

  4. Sally Parnis says:

    Actually I think it looks pretty as well!

  5. I think it looks beautiful and absolutely delicious! Yum!

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