Wattleseed Hazelnut and Chocolate Daquoise with Wattleseed Honey Cream – Outback Spirit

Name: Wattleseed Hazelnut and Chocolate Daquoise with Wattleseed Honey Cream – Outback Spirit
Ingredients: 50g shelled hazelnuts, finely choped (or hazelnut meal); 1 dessertspoon (approx 10g) roasted and ground wattleseed (or use the grounds from making the wattleseed and honey cream); 4 large egg whites at room temperature; 1 cup (220g) castor sugar; i cup good quality dark cooking chocolate, chopped; 50g unsalted butter; 1 cup thickened cream; 1 tablespoon (20g) wattleseed; 1/4 cup boiling water; 2 tablespoons honey, slightly warmed to a stirring consistency; 21/2 cups thickened cream

outbackspirit.com.au

This gorgeous layered meringue cream cake is rich and yet impossible to resist ! Serve slim slices to your friends – they can, and probably will, always come ba

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Ingredients

50g shelled hazelnuts, finely choped (or hazelnut meal)
1 dessertspoon (approx 10g) roasted and ground wattleseed (or use the grounds from making the wattleseed and honey cream)
4 large egg whites at room temperature
1 cup (220g) castor sugar
i cup good quality dark cooking chocolate, chopped
50g unsalted butter
1 cup thickened cream
1 tablespoon (20g) wattleseed
1/4 cup boiling water
2 tablespoons honey, slightly warmed to a stirring consistency
21/2 cups thickened cream