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
