A rolled Dacquoise with mashed berries and whipped cream. Perfect for an English dinner guest.
1 1/2 cups almond flour
1 1/2 cups confectioners’ sugar
7 egg whites
1/3 cup sugar
pinch cream of tartar
1 cup whipping cream
2 cups mixed berries
1 teaspoon lemon juice
1 teaspoon sugar
Line a jelly roll pan with silpat and preheat oven to 375 degrees.
Sift almond flour and confectioners’ sugar 2-3 times. Put aside.
Beat a little of the sugar and egg whites in a mixing bowl by hand. Then use the electric mixer to continue whipping the egg whites adding the sugar slowly until soft peaks form. Beat together egg whites with a mixer until soft peaks form. Sift the flour/sugar mixture over the top and gently fold into the egg whites.
Pour into jelly roll pan. Run your finger along the edges to separate the batter from the edges. Bake for approximately 15 minutes. Check it frequently for it bakes quickly. It should be spongey.
Use this method for rolling the cake. Set aside.
Place berries, lemon juice and sugar into food processor and pulse until it is mashed but not liquid. Whip cream.
Unroll cake and then spread berries and then 1/2 the whipped cream. Roll, place seam side down and then cover with the rest of whipped cream.
Inspired by Sugar Rush by Johnny Iuzzini.