Dacquoise sponge biscuit
- Whip the egg whites at room temperature with sugars and salt until stable peaks.
- Mix the almond crumbs, cocoa and starch with a whisk.
- Gently add the dry mix to the egg whites using a spatula.
- Divide the mass into five parts. Form five cake layers on baking paper, with a diameter of 17cm (6.70 inch).
- Sprinkle each cake layer with almond flakes.
- Bake the cake layers in the oven preheated to 356F (180C) for about 20 minutes until crispy on top.
- Cool the biscuit, and remove the paper.
- Grind the yolks, sugar and starch into a homogeneous paste.
- Heat the milk until boiling. Pour a little into the yolks, stirring.
- Then pour the whole yolk mass into the total milk, put on a medium heat, and simmer, stirring constantly.
- As soon as the cream starts thickening, pour in the hot coffee and rum. Without ceasing to knead, bring to a thickening - it will take less than a minute. Cover with film in contact, and cool.
- Whip the butter until white and fluffy.
- Set 200g (7.05 oz) of custard for another cream.
- Spoon the rest into the whipped butter.
- Lay the split ring along the edge with 12cm (4.72 inch) wide acetate tape.
- Set on a flat surface (board, cake substrate).
- Divide the coffee custard into four equal parts.
- Grease all the cake layers.
- Cover the cake with foil.
- Refrigerate it overnight or up to 4 hours.
- Take the butter and coffee custard (200g | 7.05 oz) out of the fridge at the same time. These components should be at the same room temperature.
- Melt the chocolate in a water bath, and cool it to 77F (25C).
- Whip the butter with powdered sugar, stir in the chocolate, and whip.
- Add the custard part of the cream, whisking.
- Free the cake from the ring and acetate film.
- Smooth it with chocolate cream.
- Place the cake in rthe fridge to chill.
- As soon as the cream sets well, you can decorate the cake.
- Combine the cold cream and mascarpone in a mixer bowl, and whip it with the powdered sugar and vanilla until fluffy and thick.
- Transfer the cream to a piping bag fitted with a 1cm (0.39 inch) round tip.
- Pipe the cream on top of the cake.
- Sprinkle the cake with cocoa.