George's Salted Caramel, Almond & Hazelnut Dacquoise recipe
Layers of nutty meringue, feather-light salted caramel buttercream and rich chocolate ganache make this a showstopping gluten-free cake. If you’re feeling brave, or just want to show off, try your...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Food processor
- Candy thermometer
- Piping bag
- Star nozzle
- Cake ring
- Cake pan
- Cooling rack
- Baking pan
- Saucepan
- Oven
- Stove
- Baking sheet
- Parchment paper
- Whisk
- Mixing bowl
- Spoon
- Measuring spoon
- Pencil
- Plastic wrap
- Refrigerator
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 250g icing sugar
- 150g chopped hazelnuts
- 150g ground almonds
- 9 large egg whites (or 360g liquid egg white)
- 100g caster sugar
- 250g caster sugar
- 150ml double cream
- pinch of sea-salt flakes
- 100g milk chocolate, broken into pieces
- 50g 70% dark chocolate, broken into pieces
- 3 large egg whites (or 120g liquid egg white)
- 280g caster sugar
- 275g unsalted butter, softened
- 1 tsp vanilla paste
- 350g caster sugar
- 8 tbsp golden syrup
- 2 tsp bicarbonate of soda
- 100g flaked almonds, toasted
- 50g liquid glucose
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