Tuesday, June 23, 2009
TWD - Coconut-Roasted Pineapple Dacquoise
Who doesn't enjoy cake? Fluffy, chewy, weightless or dense. When preparing a dessert, we think about baking powder and soda and their properties that raise up our batter into light and lovely cake. It's science. Add and stir.
Meringue is different. With just an egg white and a whisk, the lightest, melt-in-the-mouth pastry is made. It's something in the air. Chemistry, sure. Magic, most definitely.
This week Dorie's bakers tackle Coconut-Roasted Pineapple Dacquoise, a cake made of layers of meringue. The recipe was chosen by Andrea of Andrea in The Kitchen. Please check out her blog for the complete recipe.
A few months ago, I made my first dacquoise and it vanished in a day. This time I had much less success. After only hours, I noticed people were avoiding the fridge altogether. Finally, I had to whip up a batch of World Peace Cookies to get the aggrieved looks off my family's faces.
This cake was very, very sweet. The culprit was the white chocolate ganache. I made only one cup of the ganache. It covered the middle two layers nicely, with a thin coating for the top. I supplemented the top layer with fresh whipped cream.
Then there was the roasted pineapple. I know, it's a matter of taste, but my family thought it was nasty. Maybe a fresh berry would have balanced the sweet filling, but limp, soggy pineapple didn't work for us.
I'm still a big fan of the dacquoise cake, even though it can take six hours to bake. I just won't be making this one again. Instead, I'll think about meringue and its magical lightness. It's Something In The Air Between Us. Enjoy!