A dacquoise made with misérable butter cream

Misérable Butter cream Bakery



Whip the sugar together with the egg whites.

Mix the flour with the almond powder and the icing sugar.

Gently fold through the powder mixture into the whipped egg whites.

Pour the mixture into a baking tin (60 cm x 40 cm), which has been covered with baking paper, Bake at 190°C for 30 to 40 minutes.

Misérable butter cream

Bring the water with the vanilla pods to the boil and remove from the heat.

Leave to infuse for 10 minutes.

Strain and bring to the boil in a saucepan with the sugar.

Pour over half the egg yolks and mix well, Add the remaining egg yolks and heat together, all the while stirring with a spatula.

Do not allow the mixture to boil.

Once the mixture reaches a ‘nappage’ stage, remove from the heat and pour over into a large mixing bowl.

Whisk on a low speed to allow the mixture to cool.

Once the mixture has reached a temperature of approx.

30°C, gradually add the butter.

Mix until you have a glossy cream.


Place a layer of dacquoise upside down and spread the misérable cream on top.

Cover with a second layer of dacquoise and refrigerate.

Spread a thin layer of butter cream on top of the cake and dust with icing sugar to give the surface a very smooth finish.