Flourless Nut Raspberry Layer Cake

Nut Raspberry Layer Cake

Dacquoise is excellent choice for an easy yet impressive layer cake and it’s 100% gluten free! My flourless nut raspberry layer cake is made of almond-walnut meringue layers filled with vanilla buttercream and raspberries. The lemon zest on top is not to bring lemon flavour but to give some colour and kick to the fruity raspberry. Nut Raspberry Layer Cake

This dessert cake recipe is for a small serving (4-5 pieces), should you require bigger serving you can go ahead and change the number of servings in the below recipe to adjust the quantities, just note that you’ll need more than one baking sheet to bake larger quantities.

You may have noticed that I have been posting less frequently lately, I have in fact been spending a bit less time in the kitchen for couple of reasons; I recently had a Hebrew test that I was studying for and we just got a treadmill that I’ve been that eager to jump on and run that I even burned a batch of strawberry chips after forgetting them in the oven while doing my morning run yesterday (p.s. partly burned strawberry chips are still tasty 😉 ).

I’ve also been experimenting with some new recipes than I still want to work on and improve before sharing with you guys. So though the posting phase may be on a lower gear, I promise some great things are coming up – so stay tuned and feel free to send me suggestions or ideas you’d like to see here.

Love, Marianne

Nut Raspberry Layer Cake
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Servings Prep Time
4-5Pieces 30minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
4-5Pieces 30minutes
Cook Time Passive Time
20minutes 1hour
Nut Raspberry Layer Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-5Pieces 30minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
4-5Pieces 30minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
  • Almond-walnut dacquoise
  • 100 grams ground almonds
  • 50 grams ground walnuts
  • 3 egg whites
  • 120 grams sugar
  • Filling
  • 100 grams unsalted butter softened
  • 200 grams powdered sugar sifted
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla bean seeds or vanilla extract
  • 150 grams raspberries
  • 1/4 teaspoon lemon peel optional
Servings: Pieces
Units:
Instructions
  1. Preheat oven to 180ºC (350ºF) and prepare a baking sheet with parchment paper.
  2. Place egg whites in a mixing bowl, add a spoonful of sugar and start whisking on medium speed.
  3. After 2 minutes add remaining sugar and continue beating until glossy and stiff peaks form.
  4. In a separate bowl combine ground almonds and walnuts, then add to the meringue gently folding it in.
  5. Place in a piping bag with big round piping tip and pipe 5 strips onto one end of the baking sheet and then leave a gap in between and pipe identical piece and even them out so you end up with two rectangular sheets.
  6. Bake in preheated oven for 20 minutes until lightly browned. Lift on to a wire rack and allow to cool.
  7. Prepare vanilla buttercream by placing butter, powdered sugar, milk and vanilla in a mixing bowl and beat until smooth.
  8. Cut the almond-walnut dacquoise from the middle, so that you end up with 4 pieces to make the layers and place bottom piece on a plate.
  9. Place buttercream in a piping bag and pipe onto dacquoise in stripes or gently spread with spatula, arrange raspberries in parallel rows and pipe some buttercream on top of the raspberries and place second layer of dacquoise on top, repeat for the next 2 layers.
  10. Refrigerate for at least 1 hour, then cut into 4 or 5 serving pieces. Decorate with whole raspberries, raspberry pulp and grated lemon peel (optional)

 

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