Friday, April 18, 2014 2:24 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Cakes Desserts  Mocha Buttercream Dacquoise
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Mocha Buttercream Dacquoise
  Category: Cakes Desserts
  Author: Lillian Christie, Kitchener, Ontario, Canada
  Date: 9/13/2010
  Hits: 454
Ingredients:
Servings: 10 - 12

Amount/Measure/Ingredient
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
Instructions:
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 www.goodcooking.com © Good Cooking, Inc.'97
Rate this recipe:  
Featured Recipe
» Adobo in a Crock Pot
Category: Filipino
Hits: 338
Rating:rating: (3.5)(3.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.