Recipe Name: Mocha Buttercream Dacquoise
Servings: 10 - 12

Meringue Layers:
1 1/2 cup toasted, ground hazelnuts
1 tbsp. cornstarch
6 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
Mocha Butter Cream:
6 egg yolks
2 tsp. vanilla
1 tbsp. coffee crystals
1/4 cup cocoa powder
1/2 cup sugar
3/4 cup butter
Cream Filling:
1 cup whipping cream
2 tbsp. icing sugar
1 tsp. vanilla
Preheat oven to 375 degrees F
Mix hazelnuts & cornstarch
Prepare 3 9" circles of parchment paper.
Whip egg whites & cream of tartar to soft stage. Add sugar gradually & whip stiff. Place on circles & bake at 375 degrees 20 minutes or until golden brown. Cool & remove paper.
For mocha butter cream, stir yolks, vanilla & coffee together & let sit 5 minutes.
Add cocoa & sugar & beat 4 minutes until fluffy.
Add butter 1 tablespoon at a time and beat until fluffy.
Chill about 30 minutes.
For cream filling:
Whip cream, sugar & vanilla.
To assemble:
Cover bottom layer with mocha butter cream, place next layer over and cover this layer with mocha butter cream too.
Place third layer on top and cover top and sides with whipped cream. Pipe leftover whipped cream in rosettes around edge.

Reformatted from a recipe submitted to © Good Cooking, Inc.'97