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Dacquoise (meringue Cake With Strawberries)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy American 1 Servings

INGREDIENTS

2 T Butter or margarine
1/4 c All purpose flour
1 c 4 ounces almonds I use
unblanched
1 T Cornstarch
1 c Superfine or verifine sugar
divided 3/4 cup and 1/4
cup
6 Egg whites, room temperature
1/4 t Cream of tartar
1/8 t Salt
1/8 t Almond extract
2 1/2 t Pure vanilla extract
divided 1 teaspoon and
1/2
tablespoon
1/2 c Red currant jelly
1/4 c Granulated sugar, depending
upon sweetness of
berries
up to 1/2
2 T Water
1 qt 20 ounces strawberries
hulled and halved
1 1/2 c 3/4 pint heavy cream cold
3 T Powdered sugar, preferably
10X

INSTRUCTIONS

This is delicious and impressive, yet very easy and fail-safe to
prepare. Although mocha buttercream is more traditional (and can
obviously be substituted), this is the filling most popular with my
family and friends. I hope that you will enjoy it as much as everyone
else does.  Preheat oven to 300 degrees F. Spread 1 tablespoon butter
over each  of 2 cookie sheets. Sprinkle each with 2 tablespoonsful
flour. Using  knife with an 8-inch round cake pan as a guide, trace two
circles  onto each cookie sheet. Set aside. Spread almonds in ungreased
13x9x2-inch baking pan. Place on center shelf of oven and bake until
golden (about 15 minutes). Remove from oven and let cool slightly.
Stir in cornstarch and 1/4 cup of the superfine sugar. Set aside.
Lower oven temperature to 250 degrees F. Pour egg whites into small
mixing bowl. Using electric mixer or wire whisk, beat until frothy.
Add cream of tartar and salt. Continue beating until soft peaks form
when beaters are lifted. Add remaining 3/4 cup superfine sugar, 1
tablespoon at a time. Continue beating until mixture is stiff but not
dry (about 5 minutes with mixer). Stir in almond extract and 1
teaspoon of the vanilla. Gently fold in almond mixture, 1/4 cup at a
time. Using a rubber spatula, spread meringue 1/8-inch thick onto the
4 circles you traced on the cookie sheets. Place cookie sheets on
center shelf of oven and bake until firm, dry, and pale golden (about
1 hour). IMMEDIATELY loosen each meringue with a spatula and transfer
it to a wire rack. Set aside. Pour jelly, granulated sugar, and water
into a small saucepan. Cook over low heat until melted. Cool  slightly.
Gently stir in berries. Set aside. In small mixing bowl,  beat together
cream, powdered sugar, and remaining 1 1/2 teaspoons  vanilla until
consistency of whipped cream. Place one meringue on a  cake plate.
Spread with 1/4 of the whipped cream. Spread 1/4 of the  berries over
the cream. Repeat with remaining layers, ending with top  meringue,
spread with whipped cream, topped with circle of berries.  (Serves 8 -
10)  N. B. Superfine or verifine sugar is sold in most American
supermarkets (at least here in the northeast). It comes in boxes very
similar to those for powdered sugar. If you cannot find it (or prefer
not to purchase it), you could either blend granulated sugar for a
second or two in the blender (until it looks like very fine  granulated
sugar), or substitute granulated sugar. I, myself, prefer  to use the
superfine sugar, since it is easier to incorporate into  the meringue.
However, this is by now means essential.  Posted to EAT-L Digest 01 Apr
97 by Teasel <teasel@JUNO.COM> on Apr  2, 1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4196
Calories From Fat: 2720
Total Fat: 307.1g
Cholesterol: 639.4mg
Sodium: 1198.7mg
Potassium: 3262.6mg
Carbohydrates: 144.8g
Fiber: 24.2g
Sugar: 76.4g
Protein: 214g


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