A light and fluffy strawberry roll cake, filled with light whipped cream and fresh strawberries.…
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Try making these easy mini strawberry dacquoise cakes for an enjoyable tea time at home! These little cakes are made with delicious, nutty almond meringue biscuit base and filled with light creme diplomat and fresh strawberries.
What Is Dacquoise?
Dacquoise (pronounced as da-kwaz) is a type of dessert made with layers of nut meringue and whipped cream or buttercream.
In most western countries, dacquoise is often a component used in entremet or assembled like a frosted cake. Recently, dacquoise also gained huge popularity in Korea, where it is assembled and filled more like a macaron.
How Does These Mini Strawberry Dacquoise Cakes Taste Like?
These mini strawberry dacquoise cakes have a fluffy almond meringue biscuit base, which taste like a light and cakey version of macaron. When paired with light creme diplomat, it makes an enjoyable girly dessert for tea time. The fresh Korean strawberries add a refreshing fruity touch to this dessert.
What Ingredients Do I Need?
For the dacqouise base:
- Egg Whites: Egg white weigh about 30g for each medium sized egg. You can use either 55g or 60g egg. Weigh the whites for accuracy.
- Caster Sugar: Use finer caster sugar for baking.
- Icing Sugar
- Ground Almond: Wherever possible, choose fine ground almond. I like to use superfine ground almond from Phoon Huat. If you find it hard to sift the ground almond, you can blitz the ground almond in your food processor in short intervals till fine.
- Cake Flour
For the filling:
- Pastry Cream: You can make a batch of this pastry cream recipe. There will be extra pastry cream left. If you do not want to make the pastry cream from scratch, you can simply use whipping cream. Read more about this under the recipe notes.
- Whipping Cream: Use dairy whipping cream for best taste. It can be a little difficult to beat whipping cream if you are new to this. Remember to use cold mixing bowl and cold whipping cream. Whip on medium to high speed. If the cream is over-whipped and separates, you will have to start over again. Elle & Vire cream works very well for me. Emborg always separates for me, so I wouldn’t recommend Emborg.
- Icing Sugar
- Vanilla Extract
- Fresh Korean Strawberries: I use Korean strawberries here because it is usually of a smaller size and are more suitable for these mini dacquoise cakes.
- Strawberry Powder: Use unsweetened freeze-dried strawberry powder.
Making the Dacquoise Base
Firstly, we will prepare the dacquoise base by whipping the egg whites to firm peaks (straight peak with hook), or until just before stiff peaks (slightly slanted straight peak). After this is done, sift in the dry ingredients and fold gently. Be careful to not knock out too much of the air in the meringue.
When the batter is done, pour into a piping bag fitted with Wilton 1A tip. Pipe circular shapes on (big) lined baking tray. Do not leave gaps as you pipe. You may want to pipe in such a way that the meringue batter slightly overlap itself as you go around. You should get about 10 round meringue in total. Sift icing sugar over the piped batter twice. Bake in preheated oven at 165C for about 20 – 22 mins.
Prepare the Filling
While the dacquoise base is baking, prepare creme diplomat for filling.
Bring pastry cream out from the fridge (you will need to prepare the pastry cream in advance). Soften it by scraping the pastry cream against the bowl with a spatula. Whip the cold whipping cream to firm peaks. Add pastry cream and fold gently into whipped cream. Remove a portion of the creme diplomat and flavor with strawberry powder.
Once the dacquoise base is baked fully, let cool on cooling rack. Once cooled, if the filling is not prepared yet, store the dacquoise base in an airtight container. This step is important because the dacquoise can turn a little sticky if it gets in contact with air.
Assembling the Mini Strawberry Dacquoise Cakes
Take one dacquoise base and pipe some creme diplomat in the middle. Place strawberries on the creme diplomat. Pipe strawberry flavored cream in the middle, before topping with more creme diplomat. Place another pc of the dacquoise base on top.
Pipe a small dollop of cream and decorate with strawberry.
You can definitely tweak the flavors in this dessert to your liking! For example, if you do not like too much cream in this dessert, you can replace the strawberry cream with a small pc of chocolate genoise sponge, pound cake or brownie.
Or, if you do not want the hassle to cook the pastry cream, you can also use just whipped cream. If you are doing this, be sure to bake the dacquoise base a little longer, perhaps 1 – 2 mins extra.
How Can I Store These Dacquoise Cakes?
I recommend placing these mini cakes on small individual dessert plates for easy transport. Store the assembled mini cakes in the fridge, in airtight container, till it is time to be served.
These mini dacquoise cakes are best consumed on the same day of making, as the dacquoise base will absorb the moisture from the fresh strawberries and cream, which may turn a little too wet on the next day.