Layered Dacquoise Hazelnut‑Almond Cake with Dulce de Leche Whipped Cream

Ingredients

• 100 g Powdered sugar (For the dacquoise batter)
• 30 g Cornstarch (Helps lighten the dacquoise)
• 25 g Almond flour (Not toasted, gives softness)
• 75 g Toasted hazelnut flour (Already toasted, adds flavor)
• 4 pcs Egg whites (Separate carefully from yolks)
• 30 g Granulated sugar (To incorporate into the beaten egg whites)
• 250 ml Whole cream 30% fat (Take out of the freezer 15 min before whipping)
• 100 g Dulce de leche (For the whipped cream and decoration)
• 30 g Chopped toasted hazelnuts (For the cake core and finishing)
• 10 g Powdered sugar (for decoration) (Dust on the edge before assembly)

Instructions

1. Prepare the dry ingredients

   In a bowl, mix the powdered sugar, cornstarch, almond flour and toasted hazelnut flour. Sift the mixture three times to avoid lumps.

   Time: PT5M

2. Whip the egg whites

   Separate the whites from the yolks (4 whites). Start beating at medium speed, add 30 g of granulated sugar when the whites become frothy, then continue until firm, glossy peaks form (bird's beak).

   Time: PT10M

3. Fold the dry ingredients into the whites

   Gently add the sifted dry mixture to the whipped whites in three additions, lifting the mass with a spatula to keep them from falling.

   Time: PT5M

4. Pipe the dacquoise circles

   Transfer the batter to a piping bag. On a baking sheet lined with parchment paper, draw 3‑4 circles of 9 cm diameter with a pencil. Pipe the batter starting from the center and forming a small swirl.

   Time: PT10M

5. Bake

   Bake the circles at 180 °C for 12 to 15 minutes, until lightly golden.

   Time: PT15M

   Temperature: 180°C

6. Cool

   Remove the circles from the oven and let cool on a rack for 10 minutes before handling.

   Time: PT10M

7. Prepare the dulce de leche whipped cream

   Take the whole cream out of the freezer 15 minutes beforehand. Whisk on low speed then increase until a firm consistency is reached. Fold in the dulce de leche (100 g) in a stream while gently whisking.

   Time: PT10M

8. Assemble the cake

   On the first disc, spread a generous layer of whipped cream, sprinkle with chopped hazelnuts, then place the second disc and repeat. Continue until the last disc.

   Time: PT15M

9. Final decoration

   Heat the dulce de leche in the microwave for 15 seconds to liquefy. Drizzle around the cake and sprinkle with toasted hazelnuts. Refrigerate at least 1 hour before serving.

   Time: PT5M

Nutrition Facts

Calories

324

Protein

5 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g