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Misérable

A dacquoise made with misérable butter cream

Bakery Dairy Cakes and tarts

Misérable - photo1 | Debic

Ingredients

For 30 servings

Dacquoise

500 g egg whites

100 g sugar

500 g almond powder

500 g icing sugar

100 g flour

Misérable butter cream

480 g water

520 g sugar

2 vanilla pods

320 g egg yolks

1250 g Debic Incorporation Butter Crème

Debic products used

Crème Butter 4x2.5KG

Preparation

Dacquoise

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.

Assembly

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.

Recipe tags Bakery Dairy Cakes and tarts

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debic for baker