Almond Dacquoise Cake With Orange Buttercream

4.50 from 4 votes

Almond Dacquoise Cake With Orange Buttercream

This Almond Orange Dacquoise Cake features delicate almond meringue layers filled with rich, citrus-infused French buttercream. THE perfect dessert for any special occasion!

Prep Time1

Cook Time45

Total Time1 45

Course: Cakes And Entremets

Cuisine: French

Servings: servings

Calories: 287kcal

Author: Gabriela

Equipment

Ingredients

For 3 layers of Dacquoise cake

9 egg whites
9 tablespoons granulated sugar
6 tablespoons all-purpose flour
15 tablespoons almond flour

Orange flavored buttercream

9 egg yolks
1 ⅔ cups powdered sugar
14 tablespoons unsalted butter
zest from 1 orange
¼ cup orange juice
2 tablespoons grated dark chocolate for decor

US Customary - Metric

Instructions

Dacquoise cake:

Preheat the oven to 350F/180C.
Separate the egg yolks from the whites.
Using a KitchenAid mixer beat the egg whites to a stiff pick.
Add the sugar little by little and continue beating until shiny.
Stop the mixer and fold in the all purpose flour and the almond flour with a spatula.
Line up a 7x11 inch baking pan with parchment paper.
Pour ⅓ of the mix on the baking pan and spread it with a spatula.
Bake for 15 minutes or until light golden brown on the edges.
Remove from the pan and continue with the same step until you bake all 3 layers.
While the cake cools down, prepare the buttercream.

Orange Flavored Buttercream:

Create a double boiler(or Bain-Marie) and place the egg yolks, powdered sugar, orange peel, and orange juice in a bowl. Whisk the mixture until it becomes thick, like a mayonnaise.
Cool down the mixture(it will get thicker) and start adding the butter at room temperature, little by little mixing with a hand mixer. Set aside until ready to assemble the cake or refrigerate.

How to assemble the cake:

On the same 7x11 inch baking pan place a layer of cake on the bottom.
Spread ⅓ of the buttercream over the cake and cover with the next layer of cake.
Repeat with buttercream and the last layer of cake.
Cover the whole surface with the buttercream and grate some chocolate over.
Refrigerate for an hour, cut in squares and serve.

Notes

Freshly squeezed orange juice provides the best flavor. You’ll need approximately ¼ cup of juice from half a medium-sized orange.
Make sure your mixing bowl and whisk attachment are completely clean and free from grease to properly whip the egg whites.
For best texture, allow the assembled cake to rest overnight before serving.
This cake should ideally be stored in the fridge, covered or in an airtight container, for up to 3-4 days.

Nutrition