Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)

Ingredients Nutrition

Directions

  1. ALMOND DACQUOISE.
  2. Combine almonds, powdered sugar, and cornstarch; set aside.
  3. Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
  4. Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
  5. CHOCOLATE BUTTERCREAM FILLING.
  6. Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
  7. Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.