Gateaux Dacquoise

[ruthcooks]

Gateaux Dacquoise

Serves 10 as Dessert.

The "expert" qualification refers to the tricky buttercream. I ruined a batch once by adding too much rum and it broke--kept it in the freezer and used to fill crepes which were baked until the buttercream melted, then sprinkled with powdered sugar.

• 6 oz slivered almonds, toasted
  
• 2 T cornstarch
  
• 1/2 c sugar
  
• 6 egg whites
  
• 1/4 tsp cream of tartar
  
• 1/4 tsp salt
  
• 1 c sugar
  
• 1/4 tsp almond extract
  

Orange Buttercream:

• 8 egg yolks
  
• 1-1/3 c sugar
  
• 1 c hot milk
  
• 1 lb cold unsalted butter
  
• 6 T Grand Marnier
  
• 1 tsp grated orange zest
  

Toast nuts and pulverize in blender or food processor. Toss with cornstarch and 1/2 cup sugar. You may add some of this sugar to the nuts while processing so you don't get nut butter.

In an electric mixer bowl, beat salt, egg whites and cream of tartar until foamy. Gradually beat in 1 cup sugar until mixture is very stiff and no longer grainy when rubbed between finger and thumb. Rapidly fold in nut mixture and almond extract.

Butter and flour two sheet pans/cookie sheets and trace three 8 ir 9-inch circles. Spread meringue within circles. Bake one hour at 250 degrees. Turn off oven and leave two more hours (don't peek).

For buttercream, beat egg yolks, gradually beating in sugar and beating until thick and lemon colored. Transfer to large saucepan. Beat in hot milk, drop by drop, and set over medium heat. Stir constantly until mixture just coats a spoon. Remove from heat and beat vigorously to cool slightly. Return to (clean) mixer bowl.

Cut butter into 1/4-inch slices and add, one slice at a time, with mixer running. When all butter is absorbed, mixture should resemble thick mayonnaise. Slowly beat in liqueur and add zest last. If mixture shows signs of curdling, stop adding liqueur and beat in a little more butter. Chill until of spreading consistency.

Spread layers with buttercream and chill overnight. The sides may be left plain or iced as desired, and the cake may be garnished with chocolate curls or grated chocolate or nuts. A thin dark chocolate glaze and hazelnuts are suggested.

Alternate flavoring: dissolve 1 tablespoon instant espresso or other instant coffee in 6-8 tablespoons rum. Omit Grand Marnier and orange zest.

Keywords: Dessert, Expert, French

( RG837 )