Coffee Dacquoise
▪ Ingredients：
Crust
egg white 70g
sugar 22g
almond powder 42g
powdered sugar 25g
cake flour 3g
freshly ground coffee powder 2g
Bomb batter butter cream
egg yolk 32g
sugar 45g
water 30g
unsalted butter 100g
instant black coffee powder 3g
water 3g
▪ Baking：160℃/320°F 18min
▪ How to make：
1. First make the crust, sift almond flour, powdered sugar, cake flour and freshly ground coffee powder together and set aside.
2. Separate the eggs and egg yolks to make the filling, whip the egg whites, add the sugar in two parts and whip until they are at an upright angle.
3. Add the powder, cut and mix first, then toss, mix well to put in a laminating bag, squeeze in the mold, smooth, remove the mold, sprinkle powdered sugar twice.
4. Bake, remove from the oven and let cool.
5. To make the filling, beat the egg yolks until they swell in volume and lighten in color, pour the sugar and water into a small saucepan and heat to 118°C/244°F.
6. Then add the sugar syrup while beating, continue to beat to cool down, add the softened butter at room temperature in batches, and beat until smooth.
7. Mix instant coffee powder and water, add into the whipped butter cream, mix well.
8. Squeeze on the shell, refrigerate for half an hour before serving, please refrigerate or freeze for storage.
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