Raspberry Dacquoise Entremets Recipe
INGREDIENTS
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50 grams (1/2 cup) finely ground hazelnuts (see note)
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50 grams (1/2 cup) almond flour (= almond meal or finely ground almonds)
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100 grams (3/4 cup) confectioner's sugar
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4 egg whites (120 grams or 4 1/2 ounces total)
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1 pinch salt
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30 grams (2 1/2 tablespoons) sugar (I use blond raw sugar)
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400 ml (1 2/3 cup) fromage blanc, or Greek-style yogurt, or quark
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25 grams (2 tablespoons) sugar (I use blond raw sugar)
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1 teaspoon natural vanilla extract
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4 sheets gelatin (7.5 grams or 1/4 ounce total, see note)
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200 ml (3/4 cup plus 1 tablespoon) whipping cream
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300 grams (2 1/3 cups) raspberries (if frozen, don't thaw them)
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Confectioner's sugar
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A stencil shape drawn on and cut out from light cardboard (a star, a snowflake, a flower, a heart, a Christmas tree, you get the idea)
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