Best 2 Lemon And Fresh Strawberry Dacquoise Recipes
Lemon and fresh strawberry dacquoise are a delightful dessert that combines the tangy sweetness of lemons with the juicy freshness of strawberries. This classic French cake features layers of almond meringue, lemon curd, and strawberry filling, creating a beautiful and delicious treat that is perfect for any occasion. With a crisp meringue exterior and a soft, creamy interior, this elegant dessert is sure to impress your guests. Whether you are a seasoned baker or a beginner looking for a new challenge, this article will provide you with all the information you need to create a stunning lemon and fresh strawberry dacquoise that will be the star of your next gathering.
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LEMON AND FRESH STRAWBERRY DACQUOISE
Steps:
- For Meringue Layers: Preheat oven to 275 degrees F.
- Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.
LEMON AND FRESH STRAWBERRY DACQUOISE
Recipe courtesy Sandra Lee on the food network. A simple but elegant dessert to present to company or for a family holiday get together.
Provided by Nana Lee
Categories Strawberry
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For Meringue Layers:
- Preheat oven to 275ºF.
- Line 2 baking sheets with kitchen parchment cut to fit.
- On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
- Turn the parchment over with drawing face down on the pan.
- You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
- Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment.
- Using a rubber spatula, spread meringue to the edges of the circles.
- Bake in oven for 50 minutes.
- When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling:
- In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
- Whisk continually for 2 minutes until filling mixture starts to thicken.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling:
- In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
- Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- ASSEMBLY:
- For best results, assemble dacquoise RIGHT BEFORE SERVING.
- Place 1 meringue circle on a cake plate.
- Evenly spread half of the lemon filling.
- Top with another meringue circle and spread with strawberry mixture.
- Repeat with another meringue circle and lemon filling.
- Place final meringue circle and top with remaining whipped topping.
- Garnish with mint sprig and fresh strawberries.
Nutrition Facts : Calories 158.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.9, Sodium 96.4, Carbohydrate 26.3, Fiber 0.3, Sugar 25, Protein 3.7
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- Be sure to chill the dacquoise layers before assembling the cake, so they're easier to handle.
- When spreading the whipped cream, be gentle so you don't break the dacquoise layers.
- Garnish the cake with additional strawberries and a sprinkling of powdered sugar before serving.
Conclusion:
This lemon and fresh strawberry dacquoise is a light and refreshing cake that's perfect for summer gatherings. The combination of sweet strawberries, tangy lemon, and delicate dacquoise layers is sure to please everyone. And since it's made with fresh fruit, it's a healthier choice than many other desserts.
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