Name: Hazelnut Dacquoise Cake
Prep time: 90 min
Cook time: 35 min
Yield: 10-12
Ingredients: 250g Whole skinned hazelnuts; 150g Icing sugar; 2 tsp Cornflour; 225g Egg whites at room temp (about 7 large eggs or 8 small eggs); ½ tsp Fine sea salt; 75g Caster sugar; 80g Hazelnut block, roughly chopped; 250g Whittaker's Hazelnut Block; 75ml Heavy cream; Pinch sea salt; 150ml Heavy cream; 1 tsp Vanilla bean paste; 2 Tbsp Sour cream or thick Greek yogurt; 1 Tbsp Icing sugar

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5 out of 5

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Pauline

(20 months ago)

Can’t wait to try it

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