The recipe I have for you this week is more a set of guidelines that can be adapted to whatever takes your fancy or whatever you have to hand in the cupboards.
These individual cakes were inspired by a picture I saw of a Swiss cake, the Zuger Kirchetorte, which looked delightfully neat and elegant, as one might expect of the Swiss. I tried several recipes, but became increasingly frustrated by my own ham-fistedness in reproducing the elegance: the sponge was too thick, or the meringue too thin, or too soft or too fragile. In addition, it had a LOT of alcohol in it, which is nice for a special occasion but a bit much during daylight hours.
So I abandoned that idea for something smaller, which owes its composition to the Zuger Kirchetorte, but is also much more adaptable: you can dress it up or down, depending on whatever is to hand, even improvise with ready-made components if time or patience is short.
Essentially, these individually-sized cakes are sandwiches, with a dacquoise (hazelnut meringue) as the ‘bread’ and sponge cake as the ‘filling’, all stuck together and decorated with the sandwich ‘glue’ of your choice. The look substantial, but are very light to eat.
The possibilities for variation are endless:
- Meringue: I’ve used a hazelnut dacquoise but you could swap those out for pistachios, almonds, walnuts, cashews, macadamia nuts. You could even use plain meringue, or meringue shells from the supermarket. Alongside this, you can choose to flavour the meringues by adding in freeze-dried fruit powder to complement your other ingredients.
- Sponge: literally any sponge will do, plain vanilla, rich madeira, moist almond, fatless, genoise, joconde, flavoured however you like.
- Syrup: to make your sponge luscious and tender, you can soak it in a syrup of some kind. If you don’t want to have too many flavours, then a simple sugar syrup of half sugar, half water is fine. Or you can add flavouring to the syrup such as coffee, tea infusions, fruit juices, spirits such as Kirch, Maraschino, Disaronno, mead, madeira, rum, brandy, etc.
- Filling: I’ve used a dark chocolate ganache, to be honest, because I had some in the fridge left over from something else, but milk, white and caramelised are all good choices too, as are all flavours of buttercream. For simplicity, you can also use chocolate hazelnut spread, peanut butter (smooth or crunchy), spekuloos spread, even thick, smooth jams or fruit spreads.
- Garnish: for the outsides of the cake, something that will stick on easily and match your other flavour choices. I chose nibbed and toasted hazelnuts, because I used them in the dacquoise, but you could use flaked or slivered nuts, feuilletine, crumbled biscuits, freeze-dried fruit, chocolate sprinkles, meringue crumbs, chocolate shards.
I used baking rings made from small tinned food tins (5cm diameter tins from mushy peas, in case you’re wondering) opened at both ends, but these quantities will also make one large, 24cm cake if you prefer.
Dacquoise Sandwich Cakes
Makes 8 individual sandwiches or 1 large 24cm cake.
For the Sponge
You can choose your own favourite sponge recipe if preferred. This fatless sponge recipe also happens to be gluten-free.
2 large eggs
60 g of caster sugar
a pinch of salt
1 tbsp hot water
50 g Green & Black’s cocoa
30 g of cornflour
- Preheat the oven to 180°C, 160°C Fan.
- Grease and line your tin(s) with baking parchment. Butter the parchment.
- Sift the cocoa and cornflour together.
- Whisk the eggs, sugar, water and salt together over a saucepan of hot water for 3-4 minutes, until light and frothy.
- Remove from the heat and whisk until billowy and increased in volume (about 5 minutes).
- Gradually fold in half the cocoa and cornflour, then add the remainder and fold in.
- Transfer to your tin(s), filling each about half-way.
- Bake for 10-15 minutes (20-25 minutes for a large cake) until firm and springy and slightly shrunk from the sides.
- Cool on a wire rack.
For the Dacquoise
You can grind the hazelnuts finer, but I like the texture the slightly larger pieces give.
2 large eggwhites (80ml)
2 tbsp caster sugar
2 tbsp icing sugar
1 tbs cornflour
60 g chopped, toasted hazelnuts
- Turn the oven to 120°C, 100°C Fan.
- Draw 16 circles using your baking rings as a guide onto a sheet of parchment, 2 for each sandwich.
- Turn the paper over and lay onto a baking sheet.
- Whisk the egg-whites to soft peaks, then sprinkle in the caster sugar and whisk until the meringue is firm and glossy.
- Sift the icing sugar and cornflour together and fold into the meringue.
- Sprinkle in the nuts and briefly mix.
- Spoon the dacquoise onto the prepared baking parchment and spread into the marked circles. Make sure it at least reaches the edges of the circles. It doesn’t have to be too accurate, as they can be trimmed after baking. Smooth over.
- Bake for 1 hour.
- Switch off the oven and allow the meringues to cool in the oven for 15 minutes, then prop the oven door open and allow to cool completely.
- When cold, remove from the parchment and store in a ziplock bag until required.
For the Ganache
300g plain dark chocolate
150ml double cream
- Chop the chocolate into small pieces.
- Pour the cream into a small pan and bring to a boil.
- Pour the hot cream over the chocolate and set aside for 5 minutes.
- Stir gently with a whisk until the chocolate is fully melted and the ganache smooth and glossy.
For the syrup
50g caster sugar
flavouring to suit
- Put the sugar and water into a small pan and stir over low heat until sugar is dissolved.
- Add any flavouring to taste.
- Select the eight meringues with the smoothest bases and set aside. These will be used for the top of the sandwiches, for a neat finish.
- Put the remaining meringues on a tray and spoon over a layer of ganache.
- Trim the cakes level and set onto the ganache.
- Soak with the sugar syrup. It’s almost impossible to use too little. You can see from the photograph the syrup I used only soaked a little way into the sponge, so more is better.
- Add a second layer of ganache.
- Add the remaining meringues, turning them upside down, so that the smooth bases are uppermost.
- Sprinkle your decor into a tray.
- Spread the remaining ganache in a smooth layer around the sides of the sandwiches then roll in your chosen decoration. Set aside. If you’ve made one large cake, then hold your cake on one hand and lift up handfuls of your decoration and press into the sides.
- When all the sandwiches are coated, transfer to a dish and cover with clingfilm. This will keep the meringues from absorbing too much moisture.
- Chill in the fridge for at least 3 hours to firm up.
- When ready to serve, dust the tops liberally with icing sugar and use a hot skewer to caramelise the sugar in an abstract design.