Dakwaz (Marzipan) with Orange Sauce, Orange Cream Mousse, Orange Glaze

[Dakwaz base + orange jam + orange cream mousse + almond hazelnut jam custard mousse + orange white chocolate glaze + dried orange slices + dried custard sauce + edible gold foil 】

The production is very complicated, and it can't be done in a whole day, which is terrible for a rough person like me.

And this cake itself can be split into several recipes. Therefore, I chose some of them to match, which is also very interesting. I will finish the whole process when I have time.

Dakwaz (almond meringue) is not very famous in China, and there are quite a lot of people who brush it on ins. In fact, it is a relative of macarons. The principle is similar, but it is much simpler and does not need to be dried. You can use the mold to make a long oval, or you can make a circle, you can play it at will~ Clip on the butter cream frosting. Advanced can use hazelnut flour instead of almond flour. The almond flour mentioned here is almond kernels. In the past, merchants used the origin of American almonds to sell them better. They are two different things from sweet almonds, and have nothing to do with the bitter almonds of Lulu almond dew. Pay attention to the difference.

material  :

Dakwaz (Marzipan)

75g almond flour (fine enough to pass through a sieve, do not use granular)

75g powdered sugar (I used 60g)

15g low-gluten flour

Caster sugar 48g

120g egg white (about 3)

Crushed almonds, powdered sugar

Orange Cream Mousse (I made it into a pudding)

Milk 75g

Whipped Cream 300g

Orange zest 250g/half, be careful not to use the white part

3 egg yolks

Caster sugar 30g

1/4 vanilla pod (can be substituted with vanilla extract)

orange jam

Orange 240g

Orange juice 100g

Caster sugar 270g (I just put 70g...)

LM pectin 2g (can be replaced with gelatin, I didn't put it)

Caster sugar 30g (for mixing with pectin, I didn't put it in)

Orange White Chocolate Glazed Noodles (I made 1/10 garnish)

Orange juice 270g

Glucose 40g (I use water jelly instead)

Cocoa butter 25g (I don't have it, I didn't put it)

White Chocolate 300g

gelatin 10g

practice :

1. The production of meringue in "Dakwaz" is slightly different from that of chiffon, and the timing of adding sugar is different. 120g protein is electric beat until there is a hook when lifted.

2. Add 1/3 of the sugar and beat until there is an upright hook when lifted. Add 1/3 of the sugar and continue to beat for about 10s, then add the last 1/3 of the sugar.

3. Whip to a stiff foam.

4. Mix 75g almond flour + 15g low flour with an egg pump. Don't buy the thick and granular ones. In addition, the quality is also very important. I have bought very cheap ones, and the final product has no fragrance.

5. Sifting~~~

6. Cut obliquely on one side, press the flour into the meringue, cut and mix without dry flour, because the almond flour has a lot of oil, which is easy to cause defoaming, so do not over-mix, and the meringue should be beaten harder.

7. Feel the small video~ It's not easy to shoot alone... Please forgive me...

8. You can make 35~36 pieces with a diameter of 3cm, and squeeze them with a round hole piping nozzle. For those who are hard-working like me, you can dip your fingers in water to flatten the tip. When squeezing, the piping nozzle is aligned with the center of the circle and the baking mat is vertical, so that the finished product will not be skewed like me... Sprinkle a small amount of chopped almonds, if not, you can use it. Sprinkle a thin layer of powdered sugar, let stand for 1 minute to absorb and then sprinkle another layer. This locks in the water and ensures that the finished product doesn't get too dry. Bake in the middle at 180°C for 20min. It is best to see the large circle of the mat, otherwise it will stick around.

9. The baked look is a counter-example to me. There is a little more powdered sugar ~ it is not completely absorbed, you can use a brush to remove it. After cooling, the outside is hard and the inside is soft, and the taste is between biscuit and cake. The next day, the taste became better, and it was slightly firmer than the cake.

10. "Scented Orange Cream Mousse" half an orange peel, there is no special artifact that can be used to rub the peel of a cucumber, be careful not to get the white part, it will be bitter, anyway, it needs to be sieved later.

11. Stir 3 egg yolks + 30g sugar until the sugar begins to melt.

12. Heat 75g milk + 300g whipped cream over medium heat, stir constantly, pour in half an orange zest, 1/4 vanilla pod (seed + shell), cook until fragrant, mix it with egg yolk paste after it is not hot screen.

13. Pour hot water half the height of the mold into the baking pan to heat up quickly. Bake at 180°C for 25min. Cover with tin foil to prevent the liquid surface from coloring.

14. "Scented Orange Jam": Cut 240g oranges with peel into 5mm cubes, mix well with 100g orange juice and 70g sugar, boil and continue to cook for about 15 minutes, until the peel is soft and the whole is transparent. Mix 2g of pectin and 30g of sugar evenly, pour in, and continue to cook until thick. I feel that it is easy to burn the pot, and the teacher smashed the pot during the operation. So my own method is to first use a food processor to break it up, and then cook it in a pot until it thickens. Remove the gelatin from the heat and let it cool slightly. I didn't put it, the orange itself has pectin.

15. The appearance of the jam after cooling, the color is very bright, I can't photograph it with the claw machine. Sweet and sour, slightly bitter from orange peel, great!

16. I made 1/10 of the amount of "Orange and White Chocolate Glazed Noodles" because I didn't make cakes, so I didn't need to glaze the noodles. I just placed them on a plate for decoration, so I didn't put gelatin or cocoa butter. 27g orange juice is microwaved on medium heat for 20s. It is enough to touch it when it is hot. It should not be too hot, otherwise it will affect the chocolate.

17. Melt 30g of white chocolate in hot water.

18. Mix the orange juice and white chocolate evenly, sieve and cool.