I am at a loss as to where to begin. Since Ron has been home we have been trying to fit it all in . Seeing some friends, dinner out, dinners at home,repairs around the house, taxes, grocery shopping, cooking,laundry, you know too much to do not enough time to do it all before the call comes and he is gone again. Such has been the last few days. Ron bought me a gift, he is such a sweetie, or , I complained way too much when he didn't bring it home from Boston, the much desired ice cream attachment to my Kitchen Aid. So many of my foodie gals make their own ice-cream and raved about the process and end results, so naturally , I was anxious to give it a try. Little did I know that the process takes at least a good 2 -3 days. But this blog is not about the ice- cream (we made coffee)or the THERMOMIX that is next on my wish lists ... but what to do with all the egg whites that have been accumulating as a result of some custards , ice-creams and baking recipes. Originally , I was going to try my hand at some macaroons, but as I mentioned things have been a bit hectic here, so after browsing in my William and Sonoma book called Essentials of Baking, for the macaroon recipe , I came across the Almond Daquoise and thought that this recipe would go much quicker and we could have it with the coffee ice-cream that was now cooling in the freezer.
Not only did this cake recipe solve the problem of the egg whites, but I realized what a wonderful alternative for a flour -free cake, for wheat restricted diets.
In this photo I am applying the butter cream, I will give you the very best butter cream recipe at the bottom of the blog, but I did not use this recipe. Since the cake was just going to be just for us, (not company), I like to look for short cuts,as I did not have the time to make the real butter cream version. A very quick and easy way of making a butter cream is to prepare a cooked vanilla pudding ( I used the Dr. Oetker pudding because I like to control the sugar that I add into the mixture). Prepare it according to package instructions. Cool the pudding, bring 1 cup of unsalted butter to room temperature, then when the butter is soft , in my standing mixer while the butter is being beaten , I add the pudding by the spoonfuls to the butter , and voila, butter cream! When the butter cream is spread between the layers and around the caked then...
Take the almonds and one of the layers of the dacquoise , grind in the food processor and decorate the cake with the crumbs
The funny thing is that, after we made the ice cream Ron said not to make the cake as we just finished the lime tart yesterday. As a rule ,we hardly ever have dessert , certainly not after dinner during the week,so to have 2 desserts in one week is quite out of the norm for us, but I have to admit this cake is so light and delish I would recommend that you try ,it should you ever have left over egg whites in your fridge and want to try something different.After he had his dessert, Ron did say that it was light and a good idea afterall.
Looks like we'll be sending some over to the neighbours.