White Chocolate Hazelnuts Dacquoise Cake is a recipe of hazelnut Dacquoise cake with white chocolate mousse, a strawberry compote, pistachios, all covered in a white chocolate glaze, decorated with berries and edible gold sprinkles.
I made this cake the other day, a hazelnut Dacquoise cake with white chocolate mousse, a strawberry compote insertion with pistachios, all covered in a white chocolate glaze and decorated with fresh berries and edible gold sprinkles.
In Romania, this cake can be found in specialty high-end bakeries and it is also served in restaurants as dessert. The recipe belongs to Ana Consulea from Zexe Braserie Bucharest, who also advised me during the process of making this recipe for a Master Chef audition I participated in Minneapolis, back in 2015 (read about that here).
The recipe has few steps, but boy, it is so worth it! And I was so ready for the challenge! I recommend you use a kitchen scale that measures both ounces and grams for a better result.
Last night I cut the cake and had a piece of it with my husband. The cake is made in a 8 inches pan and has a 6 inches insertion in the middle, made out of cake and strawberry compote with added pistachios. Beautiful inside with an element of surprise!
Isn’t that beautiful?
All the ingredients blend together so very well, the cake is light, not very sweet and beautiful inside and out. A perfect celebration cake for any occasion!
I hope you are going to be brave enough and try it and also enjoy it!
Note: For this recipe, among other ingredients and tools, I used:
White chocolate( I suggest using a good quality chocolate, not everything on the market tastes good and if you want a decadent cake, the quality of this ingredient is essential)
My favorite tool in the kitchen and a life saver
Edible gold flakes for decoration
Update: I made this cake again recently. This time I decorated it differently.
What do you think?
Hazelnuts Dacquoise Cake:
- 3.5oz/100 g hazelnuts, grounded
- 1.4 oz/ 40 g all purpose flour
- 1/4 tsp salt
- 4.2oz/120 g egg whites (aprox.3 eggs)
- juice from half lemon
- 2.8 oz/80 g sugar
[u]Strawberries compote and pistachio insertion[/u]
- 8.8oz/250 g strawberries
- 2 tablespoons/30 ml water
- juice from half lemon
- 3.5oz/100 g sugar
- 1 Tbsp corn starch
- 1.7 oz/50 g pistachios
White Chocolate Mousse:
- 14.1oz/400 g white chocolate
- 4 sheets of gelatin
- 8.8fl.oz/260 ml whole milk
- 11.8fl.oz/350 ml heavy cream
White Chocolate Glaze
- 11.2oz/320 g white chocolate
- 8.4fl.oz/250 ml heavy cream
- 1oz/30 g butter (82% fat) room temperature
- 2 sheets of gelatin