Hazelnut Dacquoise with Vanilla Whipped Cream

9 ingredients

12 steps

What you need

4 large egg whites, at room temperature
90 g (1/2 cup) granulated sugar
130 g (1 1/3 cups) hazelnut flour
85 g (2/3 cup) powdered sugar, divided: 45 g for the batter, 30 g for the cream, the rest for dusting
15 g (2 tbsp) all-purpose flour
1 pinch salt
40 g (1/3 cup) whole hazelnuts
300 ml (1 1/4 cups) heavy cream, cold
1 tsp vanilla extract

Restated from the original video

1
Heat the oven to 175 °C (350 °F). Trace two 20 cm (8 in) circles on sheets of parchment, turn the paper over and set each on a baking sheet.
2
Spread the whole hazelnuts on a small tray and toast until golden, 8-10 min. Rub them in a clean towel to remove the skins, cool, then chop coarsely. Keep the oven on.
3
Sift the hazelnut flour, 45 g of the powdered sugar and the flour into a bowl.
4
Whisk the whites with the salt on medium-high speed until soft peaks form, about 2 min.
5
Add the granulated sugar a spoonful at a time, whisking until the meringue is stiff and glossy, 4-5 min.
6
Fold the sifted mixture into the meringue in two additions with a spatula, just until no streaks remain.
7
Divide the batter between the two circles and spread each to the edge in a smooth layer about 8 mm (1/3 in) thick.
8
Bake until lightly golden and dry to the touch, 22-25 min. Cool completely on the sheets, then peel off the paper.
9
Whip the cream with 30 g of the powdered sugar and the vanilla until it holds firm peaks, 2-3 min.
10
Set one disc on a plate and spread it with two thirds of the cream. Top with the second disc and spread the remaining cream over it.
11
Scatter the chopped hazelnuts on top and chill for 1 hour so the discs soften slightly.
12
Dust with the remaining powdered sugar just before serving. Keep refrigerated and eat within 2 days.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.