This delicious Cherry Dacquoise is made up of 3 almond dacquoise discs sandwiched in rosemary cherry compote and fresh whipped cream
Amazing Cherry Dacquoise Cake With Cream
Have you ever had a dessert that ticked all the texture and flavor boxes? If you haven’t, then you’re in luck because this one is a winner.
Dacquoise is a cake made up of nutty baked meringue layers and whatever you want in between. You can pipe your meringue in circles, rectangle, triangle, square, etc. The options are endless.
I choose to sandwich my cake with homemade rosemary cherry compote and whipped cream.
This gives you a dessert that is not too sweet, a little tangy, with earthy notes from the rosemary and awesome texture: a combination of smooth whipped cream and crunchy almond meringue.
This spring during quarantine, I decided to grow potted herbs in my patio. Some died, like cilantro, thyme, and sage, while others thrived, my Rosemary, Basil, and Chives.
I’ve been using them in my savory cooking as much as I can. Then when I was making my cherry compote I thought.. hey why not add of rosemary to this?
The results were amazing. The compote itself is so tasty that having it over vanilla ice cream is enough because the rosemary gives it a depth of flavor and an earthy component.
Remember that gorgeous Pavlova with dulce de leche I made the other day?
Well, the meringue process is almost identical. The difference is here we are adding almonds instead of walnuts.
We pipe 3 identical circles on parchment paper , then bake off at a low temperature for 2 hours and leave it in the oven to dry overnight.
The compote just like the meringue is better to make the day before and all you need to do the next day is assembly.
To assemble this Cherry Dacquoise all you need is your meringue discs, fresh whipped cream, and your cooled cherry compote.
Start by placing your baked almond meringue disc in a place. Then pipe in your whipped cream on top. I choose to make a cute design on the border but you can just use a spatula.
Then add the cherries in the middle. Repeat with the next layer and finally place the last meringue circle on top. Decorate, however, you may like.
A cool effect would be to drip some of the cherry syrup on the sides. Something I should’ve done (next time for sure).
I made this cake to pair off with the delicious S.Pellegrino Essenza Essenza Dark Morello Cherry & Pomegranate Sparkling Mineral Water. You can check out my Pairing Drinks and Desserts: The Guide post.
I hope you can try this delicious Amazing Cherry Dacquoise Cake With Cream at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Cherry Dacquoise
Ingredients
For Meringue Discs
- 7 oz Egg Whites, about 6-7 large egg whites
- 10.5 oz Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 5.3 oz Almonds, finely chopped
For Cherry Compote
- 1 lb Cherries pitted
- 2 tb Sugar
- 2 teaspoons Lime Zest
- 1-2 teaspoons Rosemary, chopped
For Whipped Cream
- 2 cups Whipping Cream, cold
- 2 tablespoons Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
For Meringue Discs
- Preheat oven to 215 Farenheit
- Line 2 sheet pans with parchment paper. Using an 8' cake pan, trace 3 circles with a pencil. Turn the paper over
- Using the whisk attachment of your mixer, whip the egg whites until soft peaks form
- Slowly add the powdered sugar and the vanilla
- Whip until egg whites are stiff and shiny
- Using a spatula, gently fold in the almonds. Add them in 2-3 installments. Do not overmix or the egg whites will deflate
- Place the mixture in a piping bag and using the templates on the parchment paper pipe 3 8" dics
- Smooth the mixture out and bake for 2 hours
- Turn the oven off and let the meringue dry overnight. Do not open the oven during this process
For Cherry Compote
- Place cherries in a medium pan with the sugar and zest. Cook for 10-15 minutes on medium heat or until the cherries soften and begin to release their juices
- Add the chopped rosemary and keep on cooking until the mixture thickens up. About 10-15 more minutes. Chill completely
For Whipped Cream
- Using a mixer, whip the cream until soft peaks form
- Slowly add the powdered sugar and vanilla and whip to medium peaks. This will make it easier to pipe
Assembly
- Place a baked meringue disc on a cake plate
- Place 1/3 of the whipping cream on top. Using a piping bag if you'd like. Add the cherry compote in the middle
- Place a meringue disc on top and repeat the same process
- Finally, place the last meringue disc on top and pipe the rest of the cream. Decorate as you like
- Enjoy
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