This decadent almond dacquoise cake looks like a sinful treat, but it is, incredibly, sugar free. Allulose stands in for sugar in this delicious dessert, making it diabetic and glycemic-index friendly while still satisfying your sweet tooth.
Dacquoise
Ingredients
- 125g (1 Cup) Almonds
- 125g (1 Cup) Hazelnuts
- 30g (4 Tbsp) Corn Starch
- 150g (1/2 Cup + 1 2/3 Tbsp) Allulose
- 6ea Egg Whites
Equipment
- Stand Mixer
- 2x ½ Sheet Trays
- 2x ½ Non-Stick Baking Mat
- Food Processor
Timing
Active Time: 30 Minutes
Total Time: 2 Hour 30 Minutes
Yield
6-8 Portions
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Prepare Nuts
Preheat the oven to 350°F.
Place the nuts on a baking tray and cook for 10 to 15 minutes or until golden brown, stirring every 5 minutes. Once toasted, remove from the oven and cool.
Turn off the oven and allow it to cool to about 150°F, for drying the dacquoise later in the recipe.
Once the Nuts have cooled, place in the food processor and grind until fine. Place the ground nuts into a bowl and add the cornstarch and half of the allulose.
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Whip Egg Whites
Place the Egg Whites in a bowl and whip on low speed for 2 to 3 minutes or until frothy.
Slowly add the remaining allulose until combined. Whip on medium high speed until you achieve stiff peaks
Fold ½ of the whipped egg whites into the nut mixture and gently fold until combined.
Add the remaining egg white mixture and gently fold until combined.
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Cook Dacquoise
Place the dacquoise mix evenly between the two ½ sheet trays with a nonstick baking mat and spread evenly with a offset spatula.
Place in the 150°F oven and cook for 1 -2 hours or until dry. You can continue to dry this further to your linking, but if it is soft and pliable it will still be usable in the recipe. Alternately the dacquoise can be frozen to make it easier to work with.
Chocolate Mousse
Ingredients
- 226g (8 Ounces) Unsweetened Chocolate
- 5 ea Egg Yolks
- 150g (½ Cup + 1 Tbsp + 2 tsp) Allulose
- 60g (¼ Cup) Water
- 2 ea Egg Whites
- 125g (½ Cup) Allulose
- 60g (¼ Cup) Water
- 340g (1 Cup) Whipping Cream
Equipment
- Candy Thermometer
- Stand Mixer
- Small Heavy Bottom Pot
Timing
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield
4 Cups
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Prepare Chocolate
Half fill the small heavy bottom pan with water (you will use this for your double boiler) and bring to a boil.
Finely chop the chocolate.
Remove the boiling water from the heat and put the chocolate in a metal bowl and place the bowl over the water, stir until melted and set aside.
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Prepare Egg Yolks
Place the egg yolks in the stand mixer bowl, using the whipping attachment, whip on medium high speed.
Place the first measurement of allulose (150g, ½ Cup + 1 Tbsp + 2 tsp) with the water (60g, ¼ Cup) in a small heavy bottom pan.
Using a candy thermometer, cook to 240°F. Slowly pour the cooked syrup into the yolks until combined and mix for 2 minutes.
Add the melted chocolate and mix until combined. Set aside.
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Prepare Egg Whites
Place the egg whites in the stand mixer bowl, using the whipping attachment, whip on medium speed.
Place the second measurement of allulose (125g, 1 cup) with the water (60g, ¼ Cup) in a small heavy bottom pan.
Using a candy thermometer, cook to 240°F. Slowly pour the cooked syrup into the whites until combined, increase the speed to medium high and whip for 5 minutes or until you have stiff peaks.
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Prepare Whipped Cream
Whip the cream until medium peaks.
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Combine Mixtures
Add ⅓ of the whipped whites into the chocolate/yolk mixture and mix until combined. Gently fold the remaining ⅔ and fold until combined.
Add ⅓ of the whipped cream into the egg mixture and mix until combined. Gently fold the remaining ⅔ and fold until combined.
Refrigerate until needed.
Hazelnut Buttercream
Ingredients
- 200g (2 Cups) Almond Flour
- 2 Egg Whites
- 225g (1 Cup) Allulose
- 60g (¼ Cup) Water
- 454g (1 lb) Unsalted Butter (room temperature)
Equipment
- Stand Mixer
- Small Heavy Bottom Pan
- Baking tray
Timing
Active Time: 20 Miuntes
Total Time: 20 Minutes
Yield
4 Cups
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Prepare Almond Flour
Preheat the oven to 350°F.
Place the almond flour on a baking tray, evenly spread out and bake in the oven for 10 minutes or until golden brown, stirring every few minutes.
Remove from the oven and cool before use.
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Prepare Egg Whites
Place the allulose with the water in a small heavy bottom pan. Using a candy thermometer, cook to 240°F.
Slowly pour the cooked syrup into the whites until combined, increase the speed to medium high and whip for 10 minutes or until stiff peaks and cool.
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Combine Mixtures
Slowly add the room temperature butter 2 tbsps at a time, until all combined.
Whip until nice and airy. Fold in the cooled, toasted almond flour and refrigerate until needed.
Assembling Marjolaine
Ingredients
- Dacquoise 1 Recipe
- Chocolate Mousse 1 Recipe
- Hazelnut Buttercream 1 Recipe
- 120g (1 Cup) Whipped Cream, Unsweetened
- 125g, (1 Cup) Toasted Hazelnuts
Equipment
- 1 8 inch loaf pan
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
1 Marjolaine Cake
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Create Layers
In a plastic wrapped lined loaf pan place a layer of the dacquoise cake on the bottom and top with 2 cups of the chocolate mousse. With a spatula, spread the mousse to the edges.
place a layer of the dacquoise cake above the mousse and top with 2 cups of the buttercream. With a spatula, spread the mousse to the edges.
Repeat once more time and top with the final layer of dacquoise cake.
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Chill & Serve
Repeat once more time and top with the final layer of dacquoise cake.
Remove from the mold and place on a platter, garnish with unsweetened whip cream and toasted hazelnuts.
Summary
Recipe Name
Making a Major Marjolaine
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (5)
November 24, 2020 11:20 am
[…] Recipe Link: Making a Major Marjolaine […]
December 20, 2020 3:36 pm
I keep Keto and use allulose. Everything about this recipe is doable for me except the 4T cornstarch in the dacquoise. A simple meringue could work I suppose, but what would you substitute that is low carb for the cornstarch? TY
December 30, 2020 10:46 am
The cornstarch is there since the allulose doesn’t dry out as well as other sugars. The recipe can be made with a meringue a small amount of allulose with with the toasted nuts and cooked low until it dries out.
December 26, 2020 8:06 pm
I’m slightly confused: there are no hazelnuts in the Hazelnut Buttercream recipe. Is it actually an almond buttercream, or should 2 C very finely ground hazelnuts be used instead of the almond flour?
December 27, 2020 2:17 pm
Yes you can use either hazelnut or almond.