Gino Cofacci’s Hazelnut and Almond Dacquoise

Name: Gino Cofacci’s Hazelnut and Almond Dacquoise
Yield: Makes one 8-inch cake, about 8 servings
Cuisine: American
Ingredients: confectioners’ sugar for finishing; ¾ pound (3 sticks) unsalted butter, softened; 4 egg yolks; 3 tablespoons instant espresso coffee powder dissolved in 1 tablespoon warm water; 3 tablespoons instant espresso coffee powder dissolved in 1 tablespoon warm water; ¼ teaspoon almond extract; 2 teaspoons vanilla extract; ½ cup sugar; ¾ cup milk; ¾ cup (about 6 large) egg whites; 2 tablespoons cornstarch; ¼ cup sugar; Pinch of salt; 1 cup (3½ ounces) skinned hazelnuts; 1 cup sugar; 1 cup (3½ ounces) blanched almonds

Preparation info

Makes one 8 inch cake, about
8
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This dacquoise recipe and variations are adapted from Cofacci’s recipe that appeared in The Pleasures of Cooking, a magazine once published by Carl Sontheimer when he owned Cuisinarts, Inc.

Ingredients

Dacquoise Layers

1 cup (3½ ounces) skinned hazelnuts
1 cup (3½

Americas
United States
Gluten-free
Vegetarian
Cake

Method

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
For the dacquoise, place the nuts in the work bowl of a food processor fitted with a steel blade and pulse repeatedly until they’re coarsely ground and the largest pieces a