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This luxury made of almond dacquoise with hazelnuts, chocolate mousse and exotic bavarois was this time only mine.
Preparation time xx minutes .. Baking 15 minutes .. Cooling 1 + 1 hour .. Servings 8-10 portions
HAZELNUT DACQUOISE (40 x 30 cm)
- 45 g granulated sugar
- 130 g icing sugar
- 120 g ground almonds
- 130 g protein (from 4 large eggs)
- 20 g flour
- handful halved hazelnuts
CHOCOLATE MOUSSE
- 3 eieren (gesplitst)
- 100 g fondant chocolade
- 50 g suiker
- 125 ml slagroom
EXOTIC BAVAROIS
- 250 ml Exotic coulis
- 4 gelatineblaadjes (of 2 g agar-agar)
- 150 ml slagroom
- 50 g suiker
- 2 el poedersuiker
PREPARATION
Sift powdered sugar with flour and almonds. Whisk the egg whites on hand mixer and add the granulated sugar in three times. May not be completely stiff, just when the snow peaks begin to form. Add the egg wit spatula to mix the flour, sugar and ground almonds.
Pour the batter evenly into the paper (foil) lined baking pan, sprinkle the surface halved hazelnuts and furnace at 180°C (hot air oven -20°C) for about 15 minutes. After baking, let the dacquoise to cool on a wire rack.
CHOCOLATE MOUSSE
Melt the chocolate in a bain marie.
Meanwhile, whisk the egg yolks with the sugar until white whole. Stir in the melted chocolate. Beat the egg whites until stiff and fold it very gently with a smooth movement under the chocolate. Whip the cream and fold in half that also gently into the chocolate.
Pour the mousse into the crust in the form and leave it in the fridge.
EXOTIC BAVAROIS
Soak the gelatine in cold water and mix them with the coulis. Whip the cream till yoghurt texture and mix among the semisolid gelatin mixture. Pour over the cake and leave for an hour in the fridge.
FINISHING
Remove the cake from the mold and cut around to desired size. Optionally prepare from the rest of the coulis together with 2 leaves gelatin jelly and spread it in thin layer over the cake. Finish the cake further to your desire and enjoy!
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