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.
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)
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.
Semi-whip the cream and set aside in the fridge.
Prepare 12 x 70mm rings 40mm high by spraying them with vegetable spray and dusting them with icing sugar.
Pre-soak the gelatine in a bowl of cold water.
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).
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).
Remove from the heat and strain it immediately and add in the pre-soaked gelatine.
Place the prepared dacquoise into the centre of each ring assembled on a lined tray.
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.
Place the finished cakes in the freezer for 6 hours.
Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable.
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.
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 analysis per serving (22 servings)
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.
Try Kirsten Tibballs' other Valentine's Day recipe - 'Romance Cupcakes'.
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