Dacquoise Buckwheat Cake

Name: Dacquoise Buckwheat Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 150 g almond flour; 150 g buckwheat flour; 200 g powdered sugar (to be mixed with almond flour and buckwheat flour and sifted); 400 g egg whites; 200 g granulated sugar; 2 g dried egg white powder; powdered sugar (to dust on top), to taste; 150 g whipped cream (no coffee extract added); 50 g soft-centered candy; 60 g walnuts (peeled and blanched in boiling water)

French petit four: crisp biscuit made with buckwheat and almond flours, filled with walnut whipped cream.

50 min

Easy

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Ingredients

almond flour 150 g

buckwheat flour 150 g

powdered sugar (to be mixed with almond flour and buckwheat flour and sifted) 200 g

egg whites 400 g

granulated sugar 200 g

dried egg white powder 2 g

powdered sugar (to dust on top) to taste

whipped cream (no coffee extract added) 150 g

soft-centered candy 50 g

walnuts (peeled and blanched in boiling water) 60 g

Instructions

Mix dry ingredients

Mix almond flour, buckwheat flour, and powdered sugar, then sift the mixture.

Whip egg whites

Place egg whites in a bowl and whip thoroughly with an electric hand mixer. Whip until the foam turns snowy white, then gradually add granulated sugar and dried egg white powder, continuing to whip until stiff peaks form.

Combine the mixture

Add the sifted dry ingredients to the whipped egg whites, fold the mixture quickly from the bottom up with a rubber spatula until evenly combined, then transfer to a piping bag and pipe into baking molds.

Bake

Dust the top with powdered sugar, place in an oven preheated to 190°C, and bake for about 20 minutes.

Prepare walnuts

Remove the skins from the walnuts, blanch them in boiling water, then drain and set aside to dry. Mix the walnuts with soft-centered candy, then stir the mixture into the whipped cream until evenly combined.