Coconut sponge cake Dacquoise with berries

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make coconut Dacquoise cake with berries? First, prepare the necessary ingredients for the biscuit. You can make your own almond flour by drying the nuts in a dry frying pan or oven, and then grinding them in a coffee grinder. Wash the eggs and dry with napkins. Remove them from the refrigerator just before whipping.

2. STEP 2

   

   Before kneading the dough, take baking paper and draw circles with a diameter of 16-17 cm on it. This volume of dough will make three cakes, so draw three circles of the same diameter. You can trim off the excess paper, stepping back 4-5 cm from the edge of the circles. Or you can leave the paper as is, the main thing is that it fits on the baking sheet.

3. STEP 3

   

   Start preparing the dough. To do this, carefully separate the cooled egg whites from the yolks. We won’t need the yolks for this recipe, so you can set them aside to use for other purposes: make homemade mayonnaise, custard, ice cream, or anything of your choice. Pour the whites into a deep bowl and beat with a mixer until fluffy foam is obtained.

4. STEP 4

   

   Continuing to beat the egg whites, add fine sugar (35 g) or powdered sugar.

5. STEP 5

   

   Beat the whites until stiff peaks form and the sugar is completely dissolved.

6. STEP 6

   

   Sift powdered sugar (90 g) and almond flour into a separate bowl.

7. STEP 7

   

   Add coconut to almond flour.

8. STEP 8

   

   And mix everything thoroughly. By the way, if you wish, if you have large enough coconut flakes, you can grind them in a coffee grinder to fine crumbs (that’s what I did).

9. STEP 9

   

   Add the previously mixed almond flour, coconut and powdered sugar to the beaten egg whites.

10. STEP 10

    

    And use a spatula to gently stir the dough until completely homogeneous.

11. STEP 11

    

    Place a 10mm round tip on a piping bag and fill it with cream.

12. STEP 12

    

    Starting from the center, pipe 3 circles onto the baking sheet in the form of a twisted spiral.

13. STEP 13

    

    Sprinkle the tops of the cakes with a small amount of powdered sugar and leave them for 5-7 minutes.

14. STEP 14

    

    After 5-7 minutes, sprinkle the cakes with powder again and let them stand for another 5-7 minutes. During this time, turn on the oven to warm up to about 150 degrees.

15. STEP 15

    

    Transfer the baking sheet with biscuits to the preheated oven and bake them for 25-35 minutes. The cakes should be covered with a light golden crust. Focus on the features of your oven!

16. STEP 16

    

    Allow the sponges to cool slightly on the baking sheet, then transfer them to a wire rack and leave on it until they cool completely. The Coconut Dacquoise Sponge is ready and you can use it to make any dessert you want.

17. STEP 17

    

    As an option, I suggest you make a very tasty and light summer cake from these biscuits. For the cream, I use cream cheese or soft and tender cottage cheese (when choosing cottage cheese, be careful - it should not be bitter or have a strong sourness). Cream - fat, from 33%. Berries - any. By the way, you can use only cream without adding cottage cheese or cheese. I prefer to combine them.

18. STEP 18

    

    Beat the cooled heavy cream in a blender until thick.

19. STEP 19

    

    Beat cream cheese or cottage cheese with powdered sugar or fine sugar. By the way, if you use cottage cheese, first rub it through a sieve, then the cream will be more homogeneous.

20. STEP 20

    

    Combine the cheese and cream masses, gently stirring them with a spatula. The result should be a very light, moderately sweet cream (you can add sugar to your taste, but do not forget that the cakes themselves are sweet, so do not overdo it, so as not to make the cake cloying).

21. STEP 21

    

    The cream is ready, the cakes have cooled completely - you can assemble the cake. Place one cake layer on a flat dish, apply an even layer of cream on it (it is most convenient to do this using a pastry bag with a round nozzle). Place the second cake layer on top and also apply cream on it.

22. STEP 22

    

    I recommend decorating the top cake slightly. To do this, stepping back about 1 cm from the edge of the cake, place generous mounds of cream in a circle. Apply a layer of cream in the center as shown in the photo.

23. STEP 23

    

    Next, use the back of a teaspoon to make indentations in the cream, moving from the edge to the center. This way we will get a kind of flower. In this form, transfer the cake to the refrigerator for 30-40 minutes. You can leave it there longer so that the cakes are soaked and the cream sets well.

24. STEP 24

    

    Just before serving, decorate the cake with fresh berries and mint leaves.

25. STEP 25

    

    A beautiful birthday cake with Dacquoise sponge cake is ready.

26. STEP 26

    

    Bon appetit!

Comments on the recipe

Lyudmila

01.08.2023

4.7

Here's another simple recipe for white biscuit

Ira

01.08.2023

5

Irisha, my delight knows no bounds! This is so beautiful and delicious! The airy sweetness just melts in your mouth, and the aroma drives you crazy. Thank you very much for the recipe!!!<br />

Julia

01.08.2023

4.8

What a beauty you have! Gorgeous cake!!! I'm taking it to my CC! Just as daddy's birthday is coming up, there will be something to surprise your guests! Thank you for this idea!!!

Catherine

01.08.2023

5

Can you please tell me, if I take only cream, what quantity? I didn’t really like it with cheese, not my taste)

Marina

01.08.2023

4.8

Can almond flour be replaced with wheat flour? Will this only affect the taste?