Scribd
Upload
4K views3 pages

Coconut Dacquoise Sponge

The document provides a recipe for Coconut Dacquoise Sponge, detailing the ingredients and their respective weights. It includes step-by-step instructions for mixing dry ingredients, whipping egg whites into meringue, and baking the sponge. The final steps involve cooling and flipping the sponge for presentation.

Uploaded by

reeveriver1
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
4K views3 pages

Coconut Dacquoise Sponge

The document provides a recipe for Coconut Dacquoise Sponge, detailing the ingredients and their respective weights. It includes step-by-step instructions for mixing dry ingredients, whipping egg whites into meringue, and baking the sponge. The final steps involve cooling and flipping the sponge for presentation.

Uploaded by

reeveriver1
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

COCONUT

DACQUOISE SPONGE
Coconut Dacquoise Sponge

Ingredients Total weight: ~ 1500 g 100%

• Almond powder 210 g 14%


• Desiccated coconut 210 g 14%
• Cornstarch 66 g 4%
• Icing sugar 329 g 22%
• Egg whites 474 g 31%
• Sugar 210 g 14%

1. Pour the icing sugar, desiccated coconut, almond powder


and cornstarch into а large mixing bowl and mix the dry ingredients
thoroughly with а whisk.

2. Put the egg whites and sugar in a bowl of the stand mixer and whip
them using a whisk attachment until you get a stiff meringue and
а bird’s beak is formed.

3. Transfer the meringue into а clean mixing bowl and incorporate


the dry ingredients in two or three steps into it, mixing the mass
with a large spatula.

4. Pour the sponge batter in a Flexipan 55x36x1 cm mold


and spread it with an offset spatula.

5. Bake the sponge at 180 °C / 356 °F for 12–14 minutes and then
let it cool down at room temperature.

6. Cover the chilled sponge layer with a parchment paper sheet,


flip the sponge over and remove the Flexipan mold.

2
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Natalia Khoroshaieva

You might also like