BERRY DACQUOISE CAKE  RECIPE BY

KIRSTEN TIBBALLS

A quick and easy dacquoise cake filled with berry compote, topped with fresh
berries.

BEGINNER

FRESH BERRIES

30 MINS

BERRY COMPOTE
DACQUOISE

MAKES 1

BERRY COMPOTE
METHOD
INGREDIENTS

In a saucepan, combine the berries, vanilla paste and caster

50g (1.76oz) fresh blackberries
sugar. Place onto the heat and simmer for 2 minutes, while
100g (3.53oz) fresh raspberries
stirring gently. Transfer the compote into a bowl ready for
40g (1.41oz) fresh blueberries
assembly.
2.5g (0.09oz) Heilala Vanilla Paste
40g (1.41oz) caster (superfine) sugar

EQUIPMENT

spatula

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
DACQUOISE
METHOD
INGREDIENTS

Pre-heat the oven to 170°C. In the clean bowl of a stand mixer

225g (7.94oz) egg whites
pinch of cream of tartar
130g (4.59oz) caster (superfine) sugar
80g (2.82oz) almond meal (ground almond)
80g (2.82oz) hazelnut meal (ground hazelnut)
125g (4.41oz) icing (confectioners') sugar
80g (2.82oz) plain (all-purpose) flour
EQUIPMENT
stand mixer
entremet ring 180mm D X 45mm H
sieve
spatula
fitted with a whisk attachment, whisk the egg whites and cream
of tartar starting at a low speed and working your way up to
a high speed. Meanwhile lightly spray your 180mm diameter
x 45mm high cake ring or tin with oil and line the sides and
bottoms with baking paper. Once they reach a medium peak
gradually add in the caster sugar. Continue whisking for about a
minute until all the sugar is dissolved. Remove from the mixer.
Sieve the dry ingredients and fold them through by hand with a
flexible spatula until just combined.
 NOTE
It is best to use aged or clarified eggwhites. You can do this by
passing your egg whites through a conical strainer and leaving
covered at room temperature for at least 24 hours, or up to a
week.

The plain (all-purpose) flour can be substituted with the same

quantity of gluten-free flour.

ASSEMBLY
METHOD
EQUIPMENT
Transfer half of the mixture into a piping bag fitted with a 20mm
disposable piping bag
plain piping tube and pipe a base into your greased and lined
20mm plain piping tube
cake ring or tin. Next pipe a border halfway up the sides so
medium angled palette knife
that your dacquoise will hold the berry compote. Alternatively,
you can spoon in the dacquoise, piping just gives you more
control. Place the prepared berry compote into the centre of
dacquoise mixture, spreading it evenly about 10mm from the
edge of the cake ring. Cover the berry compote with the remain-
ing dacquoise by either piping it or spreading it roughly over
the surface creating peaks with a spatula. Bake at 170°C for
approximately 35-40 minutes in a fan forced oven. When baked
it should have a firm crust on the outside and a nice golden
colour. Remove from the oven and allow to cool.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
FINISHING

INGREDIENTS METHOD

100g (3.53oz) fresh raspberries
100g (3.53oz) fresh blackberries
100g (3.53oz) fresh blueberries
icing (confectioners') sugar for dusting
EQUIPMENT
Once cool and ready to serve, fill the centre with the mixed
berries and dust with icing sugar. This, when cut, will serve 8-10
people and is best stored and eaten at room temperature. It will
keep at room temperature for approximately 2-3 days stored
in an airtight container. This will also freeze well for up to 3-4
weeks. Defrost it in the fridge overnight.

sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.