ALMOND DACQUOISE

YIELD: 1 (8-INCH) CAKE

6ounces blanched almonds, ground

1cup powdered sugar 11⁄2 tablespoons cornstarch

6egg whites 1⁄8 teaspoon salt

1.Combine almonds, powdered sugar and cornstarch; set aside.

2.Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.

3.Using a pastry bag fitted with large (1⁄2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250°F for 35 to 45 minutes. Remove from baking sheets and cool on aluminum foil. Fill and frost with Chocolate Buttercream Filling.

1⁄4 teaspoon cream of tartar

3tablespoons sugar 11⁄4 teaspoons vanilla

1⁄4 teaspoon almond extract

Chocolate Buttercream Filling (recipe follows)

ENGLISH

CHOCOLATE BUTTERCREAM FILLING

2

egg yolks

3⁄4

cup (11⁄2 sticks) butter, softened

1

cup powdered sugar

1⁄2

teaspoon vanilla

2squares (1 ounce each) semisweet chocolate, melted

Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.

Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

PER SERVING: (1⁄8 CAKE) ABOUT 491 CAL, 9 G PRO, 45 G CARB, 33 G FAT, 102 MG CHOL, 272 MG SOD

PIES AND DESSERTS

79