Meringue cake dacquoise

3.63 avg. rating (72% score) - 85 votes

I happen to visit the bakery 'Owls’ the Kawka. Rarely, I rarely, but still. And then I ordered myself a friend and it is this cake. This is her favorite. I never even thought I did not pass, I'll do it myself. And, that would be just as delicious as the original. Sweet, but without exaggeration. Perfectly crispy and light, melt in your mouth meringue, delicious caramel cream. Nuts and dates to complete the whole. Unique opportunity for cake, I promised all my fans fb, I'll do it for them, for it, they are and support me. But it would be wrong, if only they dedicated a this delicious tidbit. I dedicate it to all, who to me look it. Thank you for this, that you are! I highly recommend!

The recipe for a cake in a long time ago, I found Margarytki and only waited for an opportunity, to use it. The only thing that changed is the cream, but it is just a bit. Because it is the perfect recipe. Thank you once again Margarytko!

Tort bezowy / Meringue cake / Dacquoise

Without Ingredients *:

  • 6 egg white
  • 300 g caster sugar + two tablespoons of Demerara sugar cane
  • 1 teaspoon of vinegar (best white)
  • pinch of salt
  • 8 dried dates, finely chopped

Two plaques (such from the oven) parchment paper for baking. Solid, cardboard stencil on each circle with a diameter of 24cm. Preheat the oven to 180 ° C (hot air).

Cool Whip egg white with a pinch of salt to stiff peaks. Pour the vinegar and then add one tablespoon of sugar, mixing thoroughly after each. When you add all the sugar beat until the egg white becomes rigid and strong will to shine. Gently stir in the prepared mass of chopped dates, divided into two parts and put on the plaque. Put in the oven and bake at 180 ° C for 5 minutes, then reduce temperature to 150 ° C and bake 90 minutes. Meringue should be brown and slightly cracked. Leave the repealed oven to cool completely (I left on all night).

The cream:

  • 250g mascarpone (I gave 400g)
  • 300 ml double cream 30% (I gave 100ml)
  • 1 tablespoon icing sugar (omitted)
  • 150g kajmaku (I gave 170g)
  • ½ cup walnuts
  • 10 dried dates

Dates and nuts, finely chopped. Beat the mascarpone cheese with a smooth kajmak, fluffy. In another bowl beat the heavy cream. (I must confess, that, because of a lack of skills whipping cream to stiff, I threw everything together in one bowl and beautifully together ubiło:) ). Combine the two mass, at the end stir in chopped nuts and dates.

For decoration:

  • ½ tsp caster sugar
  • ½ teaspoon of cocoa
  • some nuts and a few dates

On the one rope meringue put the weight evenly, cover with a second disc. Active sprinkle of cocoa mixed with sugar. Garnish with walnuts and dates.

Very afraid of such a large baking meringues, the more, I had that experience different. However, my fears were completely unnecessary. Beza worked fine with me, grew beautifully and perfectly baked. And it really surprised me, that perfectly cut. It was my first meringue cake, I believe, it does not last.

IMPORTANT:

Because there are doubts, Without this as an oven, explain. Hell on the middle level, heater up or down, two meringues on a baking tray. If you do not fit on a single plaque, then seals the hot air, on two separate. If you have no hot air, Without you must do so in installments, slaughtered because the egg whites can not wait.

Tort bezowy / Meringue cake / Dacquoise

I could not resist and had to show you the box, which she did for me and our little daughter Mężusia Valentine's Day. Is not it beautiful?:).

Tort bezowy / Meringue cake / DacquoiseTort bezowy / Meringue cake / DacquoiseTort bezowy / Meringue cake / DacquoiseTort bezowy / Meringue cake / Dacquoise

Enjoy!

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206 comments
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It
It
2 years ago

And how best to cut the meringue cake? In the pictures are perfect cut. I saw, it can also be cut so, that they will crumble and unsightly 🙂

Magdalena
Magdalena
3 years ago

Hello. Is my understanding correct? At the bottom of one sheet teach part meringues, I cover it with a second part superior paper? It never did, I ask because 🙂

Marianna C
Marianna C
3 years ago

Ratunku!!! Masa sie zciela. Da sie jakos uratowac? Czy musze od nowa robic?

Beata
Beata
4 years ago

Sweet Babeczko, jeśli zrobię bezę z 4 egg white, to jak długo powinnam ją suszyć? Czy średnica 16 cm przy tej ilości będzie odpowiednia?
Zjadłabym każdą ilość tego smakołyku, ale chcę zmniejszyć proporcję.

bea
bea
4 years ago

Przepis rewelacja! pierwszy raz robiłam beze wyszła perfekcyjnie ! fantastic cream and the whole forms a celestial connection 😉 !

Smutna
Smutna
5 years ago

Beza spaliła się.
W poprzednim komentarzu wkradł się błąd. So this is how to use the dictionary in the cell hints 🙂

Smutna
Smutna
5 years ago

Czytając pani przepis i patrząc na zdjęcie pięknego, bezowego tortu, byłam pełna entuzjazmu. Zrobiłam wszystko jak w przepisie, only, że w piekarniku nagrzanym do 150 st. bezcłowego spaliła się po 20 minutes 🙁
What did I do wrong?
Please help, bo za tydzień są urodziny mojej córeczki.
Regards
Aaa.

Magdalena
Magdalena
1 a year ago
Reply to Asiek

I noticed with this meringue, my oven is broken thermostat. show 150 and in fact it was almost 180. Unfortunately, you can see it was only after changing the parameters of the oven. So maybe in this case it was so…

BeataKIS
BeataKIS
5 years ago

ca, to zrobie standardowy jak w przepisie

prosze jeszcze o informacje czy moge go zrobic dzien wczesniej, wytrzyma tyle ? nie zmieknie tak mocno?