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Cake 'The Russian'

This enchanting dessert features layers of Dacquoise and praline chiffon, enriched with hazelnuts and almonds, making it a must-try for adventurous foodies.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Celebration, Dessert
Cuisine: European, Russian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dacquoise
  • 150 g egg whites At room temperature for better volume
  • 50 g sugar For egg whites
  • 130 g icing sugar
  • 100 g hazelnut powder
  • 55 g almond powder
  • 20 g flour
  • 1 pinch salt
For the praline chiffon
  • 275 ml milk Heated
  • 60 g egg yolks
  • 30 g maïzena (cornstarch)
  • 170 g butter Room temperature
  • 180–220 g praline
For the chocolate
  • 110 g sugar For caramelizing
  • 100 g hazelnuts For the chocolate blend
  • 100 g almonds
For finishing
  • 20 g icing sugar For dusting

Method
 

Preparation
  1. Preheat the oven to 170°C.
  2. Whip egg whites with 50 g sugar until foamy and peaks start to form.
  3. Delicately fold in icing sugar, hazelnut powder, almond powder, and flour.
  4. Spread the mixture onto a baking sheet and bake for 20 minutes until the edges turn golden.
  5. Let it cool completely.
Chocolate Preparation
  1. Caramelize 110 g sugar until golden, add hazelnuts and almonds, then refrigerate and blend until smooth.
Praline Chiffon Preparation
  1. Heat the milk and mix it with egg yolks and maïzena to create a thick pastry cream.
  2. Once thickened, add the butter and praline, then whip until the mixture is light and smooth.
Assembly
  1. Cut the Dacquoise into two rectangles and layer them with the praline chiffon cream.
  2. Finish by sprinkling the cake with icing sugar.
  3. Cool the layered cake in the refrigerator for 2 hours before serving.
  4. Let it sit for 15 minutes after cooling for better flavor.

Notes

Store in an airtight container in the fridge for up to three days. Best enjoyed fresh.