Flirtatious dacquoise with raspberry crunch

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Flirtatious dacquoise with raspberry crunch

Quantity of servings: 3 pcs.

Ingredients

Almond dacquoise

egg whites 360 g

sugar 150 g

salt 3 g

almond flour 110 g

wheat flour 150 g

vinegar 13 g

Raspberry crunch

buckwheat flour 65 g

sugar 26 g

butter 42 g

White Chocolate 28% 50 g

Chocolate Spread 35 g

freeze-dried raspberries 6.2 g

royalty flakes 26 g

Prosecco and rose gel

pectin NH 2.7 g

maltodextrin 34 g

potato starch 4 g

rose paste 16 g

prosecco 187 g

Strawberry cream

gelatin 9 g

UHT cream 30% 365 g

glucose syrup 95 g

White Chocolate 28% 440 g

mascarpone 184 g

strawberry paste 100 g

Red suede

White Chocolate 28% 500 g

Dark Chocolate 70% 50 g

oil 150 g

red food coloring 5 g

Preparation method

Almond dacquoise

Whisk the egg whites with the sugar and salt. Mix the flours together. Add vinegar to whisked egg whites, continue whisking for 1 min. Add dry ingredients, mix together. Pipe into 16 cm moulds (120 g/pc). Bake for 15 min at 165°C.

Raspberry crunch

Make a crumble with flour, sugar and butter. Freeze it, then bake for about 15 minutes at 180°C. Melt the chocolate with the spreadable cream. Add the lyophilised raspberries and the crispy flakes to the mixture and mix. Combine with the baked crumble.

Prosecco and rose gel

Combine pectin, maltodextrin and starch. Weigh out the rose paste and prosecco into a pot, heat to 40°C. Add dry ingredients. Bring to the boil, cool. Blend thoroughly once cooled.

Strawberry cream

Soak the gelatine in cold water. Boil 225 g cream with syrup. Add the gelatine and the chocolate and blend. Then add: 140 g cold cream, mascarpone, strawberry paste and blend again. Set aside to chill for approx. 6 h. Once chilled, tablerate.

Red suede

Melt both chocolates in a water bath, add oil. Add food coloring to the melted mass and blend thoroughly.

Assembly

Divide the strawberry cream into two parts. Spread a layer of crunch on top of the almond cake, then a layer of strawberry cream and prosecco and rose gel, smooth and cover with the second cake top. Plaster the whole with the remaining cream, chill. Finish with the red suede. Optionally decorate with gold powder or fruit or chocolate of your choice.