If you're looking to score brownie points this Valentine's Day, your effort will not go unnoticed if you attempt Kirsten's almond dacquoise cake with a vanilla mousse and raspberry centre.


  • Almond dacquoise

  • 150 g egg whites

  • pinch Cream of tartar

  • 150 g Caster sugar

  • 150 g icing sugar

  • 120 g almond meal

  • 30 g Plain flour

  • Berry Centre

  • 12 Fresh raspberries

  • Vanilla Mousse

  • 375 g Bulla Thickened cream 35% fat

  • 375 g Milk

  • 1/2 Vanilla bean paste

  • 4 Egg yolks

  • 30 g Caster sugar (A)

  • 12 g Gold gelatine sheets

  • 3 Large egg whites

  • Pinch Cream of tartar

  • 135g Caster sugar (B)

  • White Glaze

  • 18g Gold gelatine sheets

  • 160g Water

  • 126g Caster sugar

  • 185g Liquid glucose

  • 160g Pulp free apricot jam (a cheap one is perfect)

  • 115g Condensed milk

  • 207g Callebaut W2 white chocolate 28%

  • Red colouring


  • Almond dacquoise:

  • 1.

    Prepare a tray by marking it with 60mm circles. (You can also mark a sheet of baking paper and turn it face down on a tray)

  • 2.

    Place egg whites in a clean mixing bowl and whisk together with the cream of tartar to a medium to firm peak. Gradually add in the caster sugar and continue whisking for a minute to dissolve the sugar. Sift together icing sugar, almond powder and flour and fold by hand into the meringue. Place in a piping bag with a 10mm piping nozzle. Pipe individual discs onto your prepared tray using the stencil as a guide. Sift icing sugar on the top and bake at 170°C for 12 to 15 minutes. Set aside to cool.

  • Vanilla Mousse:

  • 1.

    Semi-whip the cream and set aside in the fridge.

  • 2.

    Prepare 12 x 70mm rings 40mm high by spraying them with vegetable spray and dusting them with icing sugar.

  • 3.

    Pre-soak the gelatine in a bowl of cold water.

  • 4.

    Boil the milk in a saucepan with the cut vanilla bean paste. In a bowl whisk the egg yolks and sugar together by hand. Pour the boiled milk over the egg yolks and sugar (A).

  • 5.

    Place it back in the saucepan and place it on a low heat while stirring continuously when it reaches 80°C. (Or coats the back of a spoon).

  • 6.

    Remove from the heat and strain it immediately and add in the pre-soaked gelatine.

  • Assembly:

  • 1.

    Place the prepared dacquoise into the centre of each ring assembled on a lined tray.

  • 2.

    Pipe the prepared mousse halfway up the ring and place a raspberry in each one and cover with additional mousse. Level the top of each cake with a flat knife.

  • 3.

    Place the finished cakes in the freezer for 6 hours.

  • White Glaze:

  • 1.

    Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable.

  • 2.

    Boil the water, sugar and glucose, remove from the heat and add in the apricot jam and re-boil. Most of the apricot jam will dissolve, but you may still have some small pieces which is okay to remove from the heat. Remove from the stove and add in condensed milk and pre-soaked gelatine. Pour over the white chocolate and emulsify with a stick blender. Strain into a jug and cover the surface with plastic wrap. Cool to just below body temperature. Separate the glaze by placing a small amount in a bowl and colouring it red.

  • 3.

    Set up the frozen cakes on a cake rack with a mat underneath. Place the red glaze in a zip lock bag and cut the tip. Pour the prepared glaze over the cake and pipe a heart into the centre. Glaze one cake at a time. Once the glaze stops dripping trim the drips of glaze off the bottom of each cake with a small sharp knife. Place the finished cake onto a plate or board.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 338kj
  • Fat Total 13g
  • Saturated Fat 6g
  • Protein 6g
  • Carbohydrate 50g
  • Sugar 46g
  • Sodium 55mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  1. The excess glaze you scrape up can be re-used.
  2. The glaze can be stored in the fridge for up to 1 week or freezer for 1 month and re-heated and adjusted with water if needed.

Try Kirsten Tibballs' other Valentine's Day recipe - 'Romance Cupcakes'.

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