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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.

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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
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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.

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