PREPARATION

Sift the icing sugar with the flour and almond powder. Beat the egg whites with the mixer slowly. Add three times the sugar. Take the beaters from the protein. If the protein peaks pulls, it is stiff enough.

Spoon the flour-sugar mixture with the spatula gently through the protein. Spoon the pistachio paste at the end and gently stir the mixture.

Pour the batter on a lined baking sheet. Bake about 15 minutes at 356°F. The Dacquoise should be soft inside.

Cut the dough Dacquoise custom of baking.

AIn case you need and glutan free dough for celiacs, use this recipe: →

RASPBERRY JELLY

Soak 3 g leaf gelatine in cold water. Heat the raspberry sauce in the microwave or bain-marie until lukewarm. Stir the gelatine leaves and pour the mixture over the smooth Dacquoise into the tin. Put the mold in the refrigerator until the sauce solidified.

LEMON FILLING

Soak 6 g leaf gelatine in cold water. Mix the icing sugar with the lemon curd and cream cheese. Squeeze the gelatine leaves and cook for 3 seconds in the microwave. Stir the gelatin by the cream cheese mixture and stir until finally the cream.

Divide the lemon mixture over the raspberry coulis. Dry it with a spatula until smooth. Set the form at least 3 hours in the refrigerator.

TIP

Heat the baking form with a hair-dryer in order to prevent the removal of the schuss to stick to the mold. Or coated the walls of the mold with pieces firmly rhodoïd (plastic).