Developed for the Celebrate and Bake cooking class menu, this is so delicious, that you will be making it again and again….and again! It is not difficult, but does take some planning. You should look at making it a few hours prior to serving as it improves over time, even better if you can make it the day before you serve it. This is also featured in my soon to be released BIG book For Food’s Sake, which I have been working on for the past wee while! So here you have a little sneaky peeky of what is to come. Hopefully you will all find one of the books under your tree this year, and more importantly, this on your Festive table this year, to great acclaim from all those whom you love!
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- 300 g pecans
- 1 Vanilla - Beans BUY
- 300 g sugar
- 1 orange, zest
- 6 egg whites
- 2 tbsp cornflour
- 1 tsp Vanilla - Bean Paste BUY
- 100 g chocolate coated coffee beans
- 600 g whipping cream
- 2 tbsp Chocolate - Callebaut cocoa BUY
- A drizzle of Cointreau if desired
- 50 g orange dark chocolate
Toast pecans and vanilla bean on flat oven tray for 10 minutes by placing into a cold oven set to 200ºC. Set aside to cool. Reduce oven temperature to 160ºC.
Draw two x 18cm circles onto sheets of baking paper and place onto flat trays. Set aside.
Place vanilla bean into TM bowl and a little of the sugar and mill 10 sec/speed 10. Remove from bowl and set aside.
Place cooled toasted nuts into TM bowl and mill 8 sec/speed 8. Remove from bowl and set aside. Wipe out bowl.
Place sugar and zest into TM bowl and mill 30 sec/speed 9. Reserve 2 tbsp sugar for cream filling.
Add egg whites, cornflour and vanilla sugar into TM bowl and beat 6 min/60ºC/Butterfly/speed 3.
Remove butterfly. Add milled nuts to TM bowl and incorporate 20 sec/Interval. Finish folding through if necessary with spatula by hand. Divide mixture between circles on trays. Allow to rest for 10-30 minutes if you have the time, otherwise, don’t worry about it!
Bake for 40 minutes. Remove from oven, cool slightly before lifting with a large flat spatula off the paper. Cool completely on wire rack.
In clean and dry TM bowl place choc coated coffee beans and chop 3 sec/speed 6. Add reserved orange sugar, cream, and cocoa. Insert butterfly and whip cream till soft peaks form between 20-30 sec/speed 4. Top both dacquoise layers with this cream, bringing it almost to the edges. Do not completely scrape out the Thermomix bowl - in fact leave quite a lot of the cream in the bowl. Scrape all of it down so that it is around the blades.
Place chocolate into the bowl and melt 5 min/50ºC/speed 2. Drizzle over both layers, place one layer on top of the other, garnish with additional coffee beans or toasted pecans.
Refrigerate for up to 1 day before serving. The cake will slice a lot more easily if it has been in the fridge for 24 hours. However; do not worry about it if you don’t have the time…it is just as delicious when eaten immediately, just more difficult to cut!