Nutty dacquoise layers are interspersed with dark chocolate and whipped cream and covered with sweetened toasted almonds. This attractive dome-shaped dessert must be made ahead and frozen before serving.
8-inch stiff cardboard round, cake decorating turntable
When ready to assemble the dessert, prepare Ganache Cream by chopping the chocolate into matchstick-size pieces, then placing them in a
For the second disk, use a
Now check if each disk is level; trim with the knife if necessary. Place the
Spread the surface of both dacquoise disks with ganache, using a rubber spatula. Remove the whipped cream from the refrigerator; since it has been in the refrigerator for a while, whisk it briefly to unify the whipped mass again. Spread the larger disk with some of the cream, about
Place the dessert on the turntable. Spread the remaining cream over the top and sides with a flexible metal icing spatula. To finish the dome shape, rotate the turntable with one hand, while moving the spatula from the bottom of the dessert upward along its contour to the center top. Continue this procedure, forming the dome.
Place Decorator’s Sliced Almonds on a baking sheet. Hold the cake in one hand directly over the pan filled with almonds. Tilt the cake slightly, and with the other hand, gently press the nuts into the cream. Rotate the dessert until it is almost covered. Sprinkle the top to cover it completely. Press lightly with the clean blade of a metal icing spatula to ensure that the nuts adhere neatly.
Place on a baking sheet in the freezer for an hour to firm the cream. Then, to ensure the dessert is protected in the freezer, place it with its cardboard round in the top of a metal container. Now invert the bottom of the metal container and place it over the dessert. (To avoid disaster and to remind yourself of this different type of storage, mark “Top” on the inverted tin’s bottom.)
Remove from the freezer to the refrigerator up to 2 hours before serving.
© 1984 Flo Braker estate. All rights reserved.