Gluten Free Dacquoise aux Marron (ダコワースのマロンケーキ)
“Probably Strawberry Short Cake” my son said for his birthday cake selection. “Every cake you make is (very) good” he added. He basically said “Whatever”. I should have recorded that conversation. When I presented him this Chestnut Cake he goes “Whaaa…t?” like that. Happy Birthday to you!
The matter of truth is I didn’t have strawberries. I went to the market yet I spaced out completely. Like he said, whatever I make is SUPER ( he omitted this word but I know he meant to say it) good so let’s try this new recipe, in all honesty, I was really not in the mood for one more trip to the store – request denied.
The origin of dacquoise name perhaps came from the town of Dax, southwest of France and means ‘People of Dax’. However the person who developed this recipe is Japanese.Takao Mishima (三嶋隆夫), a chef who worked at Arthur, Paris’ 16th district restaurant in the 1970’s. I have made many chestnut cakes in the past but I think this is the easiest so far. Because of almost identical ingredients, the flavor is similar to a macaron without footwork. Anyway, my quest for the perfect chestnut cake continues.
Ingredients and direction for dacquoise
Equipment you need: Food scale, 12x9 baking pan lined with parchment paper
- Egg whites 135g about 4 large eggs (the eggs below are gift from my husband’s co-worker, nice aren’t they?)
- Granulated sugar 25g
- Almond Powder 100g. Sift with powdered sugar 70g below. Note: use coarse mesh strainer, it’s tough to get the almond powder through.
- Powdered sugar 70g plus an additional 2-3 Tablespoons for dusting.
- Preheat oven to 410F.
- Beat egg white with electric hand held mixer or stand mixer at medium speed till it gets cloudy.
- Add 1/3rd of granulated sugar and continue whipping till you can see the solid white color and when you lift up the beaters, they leave a trace.
- Gradually add the rest of the sugar and make meringue with stiff peaks but still shiny and not dry.
- Sprinkle in 1/4 cup of the almond and powdered sugar mixture and gently fold it in with spatula until the almond disappears. Repeat until all the almond flour has been added.
- Pour batter in the prepared pan and sprinkle powdered sugar through a strainer. When the powdered sugar disappears, dust again with powdered sugar.
- Put in the oven. Close the oven door and immediately turn down the temperature to 392F. Bake for 15 minutes.
- Cool cake in the pan on the cooling rack. When it’s completely cooled, flip onto a clean flat surface. Cut cake in 3rds. Then carefully remove paper.
- Heavy cream 120g
- Granulated sugar 20g
- Chestnuts about 16 pieces – I used a jar of chestnuts from William Sonoma- chopped small. 4-6 whole chestnuts for decoration later.
- Whip heavy cream and sugar till soft peak with electric mixer.
- Add chopped chestnuts and gently combine with spatula.
- Unsalted butter 100g softened
- Can of chestnut cream 200g – similar item available in Whole Foods.
- Rum flavoring 1/2 teaspoon (optional). If using real rum 10g
- Put butter in the bowl and whip with electric hand held mixer till the butter gets pale and fluffy.
- Add chestnut cream and mix with lower speed till well incorporated.
- Add rum and mix.
Syrup – although it’s optional, this will keep the cake moist.
- 1/3 cup warm water
- Sugar 2 Tablespoon
- Rum flavoring 1/2 teaspoon to 1 teaspoon (optional)
Dissolve sugar in the water and add rum flavoring.
- Lay first of three cakes on the plate.
- Brush with syrup repeatedly using about 1/3 of syrup.
- Spread 1/3rd of filling evenly on top.
- Lay the second piece of cake and repeat step #2 and #3.
- Lay the third and final piece on top and repeat step #2 and #3.
- Put chestnut cream in the pastry bag with tip (I used a multiple hole tip but a one pin hole tip will work too).
- Pipe out diagonally and then again to form a cross-hatch or diamond pattern.
- Clean sides with a pallet knife.
- Decorate with chestnuts on top (optional). I used chestnuts in heavy syrup.I proudly announced that this cake is gluten free. ” I’m ok with gluten, you know that right?” said my husband. Yeah but this does not taste like it. Hummm, this looks like soba noodle.
This is one of my first paintings.
We went out for dinner last Saturday then stopped by the Petite Provence for a little treat. From the right – chocolate, vanilla, caramel, orange, half eaten raspberry and missing is pistachio.