Orange Pecan Dacquoise

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	517517 cal
pro	6 g6g pro
total fat	36 g36g total fat
sat. fat	12 g12g sat. fat
carb	46 g46g carb
fibre	3 g3g fibre
chol	61 mg61mg chol
sodium	65 mg65mg sodium
% RDI:	-
calcium	55 calcium
iron	55 iron
vit A	1818 vit A
vit C	22 vit C
folate	44 folate

Smothered in orange-flavoured whipped cream, layered with meringues and garnished with nuts, this meringue cake, from our Holiday Baking: Sweet & Savoury special issue makes a show-stopping finale.

Ingredients

2-1/4 cups toasted pecans 2-1/4 2-1/4cups cupstoasted pecanpecans or walnuts
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
2 tbsp cornstarch 2 2tbsp tbspcornstarch
9 egg whites 9 9egg whiteegg whites
1 tsp vanilla 1 1tsp tspvanilla
Orange Cream
2 cups whipping cream 2 2cups cupswhipping cream
3/4 cup sifted icing sugar 3/4 3/4cup cupsifted icing sugar
2 tbsp orange liqueur 2 2tbsp tbsporange liqueur or orange juice
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
Garnish
1 orange , sliced1 1orangeoranges or kumquat, sliced
1 handful fresh mint leaves 1 1handful handfulfresh mint leaves

Preparation

Line 2 rimmed baking sheets with parchment paper or greased and floured foil. Using 8-inch (20 cm) cake pan as guide, draw 2 circles on each paper; set sheets aside.

In food processor, finely grind together 1-1/2 cups (375 mL) of the pecans, 1/2 cup (125 mL) of the sugar and cornstarch; set aside.

In bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; beat in vanilla. Sprinkle with half of the nut mixture; using rubber spatula, fold into egg whites. Repeat with remaining nut mixture.

Divide meringue mixture among circles on sheets; spread to fill circles. Bake in centre of 275°F (140°C) oven until tops are firm to the touch, 60 to 75 minutes, rotating and switching pans halfway through.

Using sharp knife and same cake pan as guide, trim meringues into even circles while still hot. Slide long metal spatula under meringues to loosen; transfer to wire rack and let cool. (Make-ahead: Store separated by waxed paper in airtight container for up to 1 week.)

Orange Cream: In bowl, whip together cream, sugar and liqueur; stir in orange rind. Centre 1 meringue layer on serving plate. Place strips of waxed paper underneath meringue to protect plate from splatters. Sandwich meringues with two-thirds of the orange cream. Spread remaining cream over top and side.

Chop remaining pecans; press onto side of cake. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 8 hours.) Remove waxed paper. Garnish with orange and mint. To serve, slice with serrated knife.

Additional information :

Variations
Mocha Pecan Dacquoise: Omit Orange Cream and Garnish. Dissolve 2 tbsp (25 mL) instant coffee granules in 1 tbsp (15 mL) hot water; let cool. Beat 2 cups (500 mL) whipping cream; 1 cup (250 mL) sifted icing sugar and coffee mixture. Garnish with chocolate-covered espresso beans.

Chocolate Pecan Dacquoise: Omit Orange Cream and Garnish. Beat together 2 cups (500 mL) whipping cream; 1 cup (250 mL) sifted icing sugar; 1/2 cup (125 mL) sifted unsweetened cocoa powder; and 1 tsp (5 mL) vanilla. Garnish with Chocolate Shards