cathy’s pleasure: Hojicha Dacquoise


Hoojicha Dacquoise

Substances:

110g egg whites

40g SIS fantastic sugar

80g blanched floor almond

15g Blue Jacket cake flour

50g icing sugar

4g hojicha powder

Further icing sugar (for sprinkle)

Cream Cheese Fillings

100g Philadelphia cream cheese

50g Ammerlander
unsalted
butter

30g icing sugar

Technique:

1. Whisk egg whites until foamy. Add
sugar slowly & whisk until stiff peak

2. Sift in floor almond, flour, icing
sugar & hojicha powder. Slowly fold in until mixed. Switch the batter right into a piping bag. Pipe onto a
silpat mat & mud with icing sugar3

3. Bake in a preheated oven @ 170C for
20mins

4. Whisk cream cheese fillings until
mixed. Switch the combination right into a piping bag. Pipe on one dacquoise &
sandwich with one other

 



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