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| ●Creme d’amande (Almond Batter) |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and confectioners’ sugar. (Photo #1)
Stir in beaten eggs, a little at a time, and blend. (Photo #2)
Stir in almond powder and flour, in that order. (Photo #3)
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| ●Dacquoise Batter |
Photo #1
Photo #2
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Add half of the sugar (15g) to egg whites and beat until soft peaks form. Then pour in the rest of the sugar (15g) and beat again until stiff to make meringue. (Photo #1)
Add the sifted dry ingredients to the meringue and blend well. (Photo #2)
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| ●Finish |
Photo #1
Photo #2
Photo #3
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Take a little butter (room temperature) on kitchen paper and butter inside the pan.
Roughly chop almond slices. Place the almonds onto the inner surface of the pan. Then turn the pan upside down to rid of excessive almonds. (Photo #1)
Fill the pan about 2/5 full with the dacquoise batter. Then spread the batter up to the rim with a spoon as in the photo. (Photo #2)
Fill the pan up to the rim with the creme d’amande (almond batter). (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for 50 to 60 minutes until golden. If the surface is brown but the center is still not done, cover with foil and continue baking.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 20cm Rehrucken pan |
355kcal |
150 minutes |
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Creme d’amande (Almond Batter) |
| butter |
100g |
| confectioners’ sugar |
100g |
| whole eggs |
100g |
| almond powder |
90g |
| cake flour |
20g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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| egg whites |
100g |
| sugar |
30g |
| almond powder |
60g |
| confectioners’ sugar |
60g |
| cake flour |
5g |
| cocoa powder |
10g |
【Preparation】
- Sift together almond powder, confectioners’ sugar, flour and cocoa powder.
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| butter |
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| sliced almonds |
25g |
【Preparation】
- Roughly chop sliced almonds.
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