Dacquoise Filled with Cream Cheese Mousse

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

33m - 35m

Yield:

Serves 8-10

Plan for:

3+ hours chill time

Planning a special occasion or simply looking to treat yourself? This delectable Dacquoise Filled with Cream Cheese Mousse is perfect for any celebration or as a well-deserved self-indulgence. Layers of luscious almond meringue, light and crispy, filled with a dreamy cream cheese mousse that's velvety smooth. And that's not all! It's crowned with a medley of fresh, juicy berries, adding a burst of tangy sweetness to every bite. It is gluten-free which makes it perfect to bring to the office.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cream Cheese Mousse

1 teaspoon gelatin
1 tablespoon water
1/3 cup + 1 tablespoon (94 g) tablespoon milk
12 ounces (1 1/2 packages) cream cheese, at room temperature
1/3 cup (67 g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
3/4 cup (180 g) whipping or heavy cream

Dacquoise

1 1/3 cups + 1 tablespoon (140 g) almond flour*
3 tablespoons (27 g) cornstarch
1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
6 large egg whites, no yolk traces
1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon cream of tartar (optional)
1 teaspoon vanilla extract

Finishing

3/4 cup (180 g) heavy cream
1 tablespoon (12.5 g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 pint raspberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Step 8 of this recipe will use either 8 or 9-inch diameter cake pan. Select the same size springform pan for mousse. Brush a thin coat of vegetable oil in a springform pan. Line pan tightly with plastic food film and set aside.
Combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes.
Heat milk until lukewarm. Add gelatin and whisk until completely dissolved. Set aside.
Ensure that cream cheese is at room temperature before proceeding. Mixing is easily done by hand using a firm rubber spatula. Place cream cheese in a large bowl. Add granulated sugar and mix until completely smooth and no lumps remain. Add vanilla extract.
Add milk/gelatin mixture in 5 increments waiting for previously added amount to be fully incorporated and mixture is smooth before adding next.
In separate bowl, whip cream to soft/medium peak and not as stiff as you would to pipe rosettes on a pie or cake.
Add in one step to above and fold just until combined. Scrape into prepared springform pan, level surface, and place in freezer for at least 3 hours or overnight.
Line two, 8 or 9-inch round pans with parchment paper. Set aside. Preheat oven to 350°F.
Stir together almond flour, cornstarch, 1/2 cup (100g) sugar, and salt until very well combined. Almond flour needs to feel very fine. If in doubt, place these ingredients in a blender and mix until almond flour feels small as sand. Set aside.
In a very clean bowl, whip egg whites to froth. Gradually, and while whipping, add 1/2 cup (100g) sugar and cream of tartar if using. Whip until stiff peaks are obtained. Add vanilla extract.
As soon as meringue is whipped, add almond flour mixture and gently fold it together using a rubber spatula. The objective is to retain as much air and a fluffy mixture as possible.
Spread gently and evenly into prepared pans.
Place in oven and bake for about 30-35 minutes or until center bounces back when lightly pressed with a finger.
Once nearly cold, flip upside down on a kitchen towel or plastic food film-lined counter.
It is normal for dacquoise baked in a round pan to obtain higher edges than center. Let cool. If assembling cake with mousse tomorrow, place dacquoise in a freezer now.
Place a dacquoise round on a serving platter.
Remove frozen cream cheese mousse from springform pan. Remove plastic and place it on dacquoise. Cover with remaining dacquoise layer.
Whip cream, sugar, and vanilla to firm peaks. Using a piping bag with a large French star tip, pipe a ring of cream on surface.
Fill ring with raspberries or fruit of choice. Allow cake to thaw in fridge before serving.