I recently purchased Okashi: Sweet treats made with love by Keiko Ishida while it was on sale at Popular Bookstore. Most of the recipes are simple with ingredients you can find around the house and the photographs are clean and bright. It somewhat reminds me of a Japanese version of Donna Hay’s Modern Classics 2!
One of the recipes that stood out to me was the coffee cream dacquoise. If macarons are like girls who wear like to wear pretty colourful dresses and makeup, these little nutty cakes are like the girls next door, with a simple dress and a beautiful smile.
Keiko writes in her book – Dacquoises are dainty little French cakes that have a light crumb but give a full, rounded mouthful without any heaviness. I love the nuttiness in the dacquoise, and how Keiko matches it with coffee, rum and raisins!
…raisins soaked overnight in rum. Yum.
Of course I was still a little apprehensive about making these, the technique is similar to making french-style macarons – whip the egg whites till stiff peaks and then folding in almond flour. The only difference is that these are much more forgiving than macarons. There’s no need to worry about having ‘feet’, getting the colour right, or making sure the tops are smooth enough. These are good a little rustic and rugged, that’s the beauty of them 😉
Adapted from Okashi: Sweet treats made with Love by Keiko Ishida
- 180g ground almonds
- 80g icing sugar
- 40g castor sugar
- 2g egg white powder
- 200g egg whites
- Additional icing sugar for dusting the dacquoise
- 2 tsp instant coffee granules
- 2 tsp rum
- 100g unsalted butter
- 35g egg whites
- 35g icing sugar
- Raisins and rum (I have no specific amount for them, prepare as much as you like for other bakes! You can store them the raisins in rum for up to a year :))
1. Place raisins in a container. Pour rum until it covers the raisins and let it soak overnight before using.
1. Preheat oven to 180°C. Line a baking tray with parchment paper.
2. Sift together ground almonds and icing sugar together twice.
3. Combine castor sugar and egg white powder. Beat the egg whites until foamy, add the sugar egg white powder mixture and continue beating until the egg white holds stiff peaks.
4. Gently fold in the the sifted ground almonds and icing sugar into the egg whites.
5. Put the batter into a piping bag with a 1.5cm tip (or you can just snip off the bottom of a disposable piping bag and use that). Pipe out small 3.5cm rounds onto the parchment paper. Dust twice with icing sugar.
6. Bake for 15-20 minutes, remove from oven and leave to cool.
1. Dissolve the coffee granules in rum and set aside.
2. Beat butter until pale and creamy.
3. In a separate bowl, beat egg whites till foamy. Add half the sugar and continue beating. When the egg whites have achieved some volume, add the remaining sugar and continue beating until the egg whites are glossy and stiff peaks form.
4. Add the egg whites to the butter and mix thoroughly. Add in the coffee rum mixture.
5. Put the coffee cream into a piping bag fitted with a 1cm tip.
6. Pipe the cream onto the flat side of the dacquoise. Spinkle about 3 rum-soaked raisins, and sandwich with another disc, flat-side down.
- For best results, assemble the dacquoise one day before serving and leave to chill in the fridge. They can be kept up to 3 days!
- For the buttercream, if you are concerned about eating raw egg whites, during step 2, beat the white eggs and sugar over a pot simmering water until it reaches 71°C.
- Also, I tried this buttercream and didn't quite like it. Not too sure if I made it wrong somewhere. I ended up using my go-to swiss meringue recipe, which can be found here!