Description
Decoys — traditional for the South-West of France the cake consists of two or three layers of meringue with almonds (sometimes in combination with hazelnut, coconut or pistachio), sandwiched with cream with different flavors. Its name (literally "Dacian") indicates the origin of the city of DAX, the most famous resort in the Landes Department. In this cake cakes made from ground hazelnuts. Cream is chocolate ganache. Lightly crispy cakes in conjunction with chocolate butter cream, created a stunning and harmonious ensemble.
Ingredients
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Flour
135 g
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Sugar
50 g
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Powdered sugar
150 g
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Chicken egg
5 piece
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Hazelnuts
50 g
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Milk
140 ml
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Dark chocolate
200 g
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Butter
180 g
Cooking
In order to prepare flour from hazelnuts, you need to roast the nuts, peel them from the husk. Allow them to cool down, grind. Sift. It is advisable to dry in the oven at low temperature. Hazelnut flour several times, sift, mix with sugar and 75gr. powdered sugar.
Whisk egg whites to increase in volume. Gradually, parts, add the remaining icing sugar and whisk until stable peaks.
In the hazelnut mixture add the whipped whites. Gently stir with a spatula. The dough was airy.
On the reverse side of the parchment, draw three circles with a diameter of 20 cm.
We shift the dough in a pastry bag with a round nozzle. On a baking pan, covered with our parchment paper, otkryvaem spiral from the center to the periphery of the circles. I did 3 layers with a diameter of 20 cm (from Pierre Herme's 2 cake diameter 24 cm)
Sprinkle with chopped hazelnuts. Lightly sprinkle with sifted powdered sugar. Set aside for 10 minutes. Again sprinkle with sifted icing sugar and again leave for 10 minutes. Bake in a preheated 170 degree oven for 20 minutes until it will turn brown.
According to Pierre hermé, cakes for dcwasa be better a day after cooking them and by this, recommends to bake them in advance. I cooled the cakes and together with the parchment folded in a sealed container, the next day, carefully removed the parchment.
Prepare the chocolate ganache. Chocolate break into pieces and put in a heat resistant bowl.
Milk bring almost to a boil. Pour on the chocolate pieces, allow to stand for 2-3 minutes. Gently stir along the bottom of the shovel without lifting it high. Allow to cool a little.
Add parts, cut into pieces butter. Each time, stir well.
Chocolate cream (ganache) is ready. Put it on half an hour in the fridge to cool.
On the cake spread the chocolate ganache. Cover with another cake layer, repeat the procedure.
Upper Korzh otkryvaem balls of chocolate ganache. Put in the fridge for two hours more.
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