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Welcome to a celebration!!!
I am celebrating 3 milestones of Fae’s Twist & Tango. Migration of the blog to self-hosting freedom (now that all the glitches have been straightened out),
3rd blog anniversary (was on May 5), and publishing this 200th recipe!
I am celebrating by treating you with my all time favorite cake, hazelnut dacquoise and iced with my all time favorite mocha buttercream (I love hazelnut buttercream just as much too)!
RECIPE POST
I posted a recipe for hazelnut dacquoise cake once before, with vanilla buttercream made with créme pâtissiére/pastry cream (made with egg yolks). For the mocha buttercream here, I tested several ingredients and methods, but this recipe (using egg whites) by far is the most delicious.
I don’t think gluten-free cake can be any better than this. For variety, this time I am making individually sized dacquois.
If you like meringue desserts, also check out my heavenly Pavlova and île flottante (floating island) !
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Hazelnut Dacquoise
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 200 g / 7 oz/ 1 1/3 cups hazelnuts, roasted/toasted, skinless +
…..50 g/ 2 oz / ¼ cup for topping
• 200 g/ 7 oz/ 1 cup granulated sugar, divided
• 2 Tbsp cornstarch
• 6 large egg whites, at room temperature
• 1 tsp pure vanilla extract
• Swiss meringue mocha buttercream ({1} below) for frosting/decoration
• 8+ pieces whole hazelnuts or 8+ milk chocolate chips for garnish (optional)
DIRECTIONS
◊ If needed to toast/roast raw nuts: Preheat oven to 165°C/325°F. Spread nuts in a single layer on a baking sheet and toast, stirring occasionally for even browning, until fragrant and color deepens. Watch them carefully as timing is very important. Most nuts will take 10~20 minutes to toast.
~ ~ ~ ~ ~
◊ Position 2 racks spaced evenly in the oven, and preheat to 150°C / 300°F.
◊ To prepare 2 half-sheet pans: Using a 7 cm/3″ rim diameter cup as a guide, trace 10 circles on each of the 2 parchment papers, cut to fit the bottom of half-sheet pans. Place the traced circle-sides down.
◊ In a food-processor, combine roasted hazelnut, ½ cup sugar, and the cornstarch. Process the hazelnuts to a powder.
◊ In a large bowl, beat the egg whites on medium-high speed until they form soft peaks. Gradually pour in the remaining ½ cup sugar and vanilla, and on high speed beat until whites are stiff and glossy meringue.
◊ Pour the hazelnut-sugar mixture over the meringue. Using a silicone spatula, fold in gently and quickly, with as few strokes as possible.
◊ Spoon some of meringue-nut mixture into a pastry-piping bag fitted with 5mm plain tip (Wilton 10). Holding the bag upright, pipe and fill the circles… starting in the middle of a circle, pipe spirals of the meringue-nut until you reach the edges of the circle. (Note: When I made this cake, the climate was hot and by the time I finished piping and taking photos, the spirals went flat. It was not a disaster, dacquoise baked like smooth, flat cookies.)
◊ Bake until they are beginning to brown, 35 ~ 45 minutes. When done, they will feel crisp on top but might give a little while they are still warm. Transfer the pans to wire racks and let cool. Dacquoise disks will become crispier as they cool.
◊ To assemble the cakes: Gently peel the cooled dacquoise away from the parchment papers. Scissors may be used to trim dacquoise round so that each 2 meringue disks are exactly the same size.
◊ Spread mocha cream on one meringue disk, cover with another, and make sandwiches… or using star piping tips (Wilton 1M), pipe designs and gently cover with another meringue disk to show the piped design.
◊ For additional decoration, pipe a star on the top and top it with whole hazelnut or milk chocolate chips. See → here for other decorating ideas.
◊ Refrigerate the cakes… well-covered, will keep well for up to 2 days.
~ Bon Appétit! ~
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{1} Swiss Meringue Mocha Buttercream
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 1 recipe Swiss meringue butter cream ({2} below)
• 113 g/ 4 oz milk chocolate, premium baking chips
• 1 Tbsp liquid coffee
. . (I used and recommend mild & smooth, blonde roasted instant coffee such as Starbucks Via Instant Veranda Blend, ¼ tsp ground coffee dissolved in 1 Tbsp hot water.)
DIRECTIONS
◊ In a non-stick, small saucepan, over medium heat, melt the chocolate chips. Add dissolved coffee, mix well and set aside to cool.
◊ Using stand mixer, on medium speed, beat chilled Swiss meringue buttercream ({2} below). Add cooled, melted chocolate/coffee mix and beat until all incorporated. Refrigerate until use.
◊ Note: Covered and refrigerated, buttercream will keep for up to 2 days. Bring to room temperature, then beat on low speed before using.
{2} Swiss Meringue Buttercream
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 200 g/ 1 cup granulated sugar
• 120 g/ 4 large egg whites
• 227 g/ 1 cup unsalted butter, colder and firmer than at room-temperature
• 1/8 ~ 1/4 tsp salt (no more)
• 1 tsp pure vanilla extract
DIRECTIONS
◊ Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water (as double-boiler). Using a whisk, by hand, beat continuously, until sugar dissolves, meringue looks frothy and mixture registers 70°C/160°F on a candy thermometer (about 7 minutes). Watch so the whites will not get cooked.
◊ Remove from heat, pour in chilled bowl of a stand mixer (this helps it to cool down faster).
Start with low speed and raise the speed to high and beat until mixture fully cools down and stiff peaks form (about 8 ~ 9 minutes). Meringue must be completely cooled down before adding the butter (butter should not melt in the warm meringue). Place the bowl in the refrigerator to further cool down. (If needed, put the butter back in the refrigerator too.)
◊ When meringue is completely cooled, return the bowl to the stand mixer, on medium speed, add salt and add butter, a tablespoon slice at a time, until the buttercream is incorporated. Add vanilla and raise the speed to high and beat until smooth buttercream is formed. Refrigerate until ready to use.
◊ For excellent, visual, method tutorial, watch this → video.
◊ Note: Covered and refrigerated, buttercream will keep for up to 2 days (it may be frozen). Bring to room temperature, then beat on low speed before using.
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So, what’s cooking in your kitchen?
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Congratulations on the milestones! And that dessert looks lovely!
Thank you very much, Deepa! A little time consuming dessert to make, but it tastes heavenly! Thank you for visiting.
You are a culinary artiste! Bravo!
This recipe is a must-try! It is so mouth-watering. Happy 3-year anniversary!
Thank you, Chris! Years go by fast and in no time, 200 recipes get posted. 😀 )))
This recipe is super delicious. Try to make it for a special occasion. 😛 And when you do, please let me know about it!
Happy blogaversary and happy 200th! What an amazing source of joy and talent you are and this website is still so beautiful. Each recipe inspires me and your baked goods, like this one are truly creations. I’ve really enjoyed your journey and experiments here from hearing about your trip last year to understanding Persian cuisine and holidays. It’s just a joy to stop by and to hear from you too. I truly love reading your work. May you have many many more. Cheers! xo
Sweet, Sweet Amanda, Thank you very much for the kind comment. I’ll continue to amuse to the best of my ability. Indeed, food related stories never get old and there are plenty of them. 😀 ))) xoxo
Congratulations and celebrations Dear Fae! Wow-weeee what a milestone you’ve accomplished and have done it so beautifully. I just love what you’re presenting today, I read the word “hazelnut” and I was sold. They look absolutely delightful, I can only dream of what they may taste like. Great job all around, now for some bubbly!
Thank you very much, dear Loretta! It was a hard work, but also it passed with a flash.
You can tell I love hazelnuts too. My favorite when it comes to desserts. 
Yay! Fae, congrats on the BIG 3!! Looks like our blogiversaries are pretty close to each other & we both had the same brilliant idea of migrating to self-hosted blogs at the same time, haha! And we both have the same theme!!! Small world 😀 Love your new look and this dacquoise is just gorgeous!! Love all the elements you have put into this dessert. Cheers!
Thank You, dear Naina! Great minds think alike? I thought of the same when I saw your post. But I must tell you… you are a great photographer which I am not. 😀 ))) I tired and it got worse. So, I am sticking to simplicity and embellish elsewhere. Like where?
… 😀 )))
Congratulations, Fae! What a wonderful looking cake.
Interesting the meringue buttercream made with egg whites, I had never heard of that before.
Thank you Stefan! A visit from you means a lot to me. When I was a kid, I had a very unique and delicious cake frosting (in Japan). I asked one of the adults what it was made of. A lady told me, egg whites well beaten. Egg whites did’t sound good to me and I did not believe her. Since internet became available, I searched for mocha frosting recipes and almost all the good ones involved Swiss meringue (by different names) and I found it cumbersome to try. Until, Youtube showed me that I just may be able to make it. When I tried, I was sold, and no, it is not cumbersome at all. Check this out → WHAT’S THE DIFFERENCE BETWEEN FRENCH, SWISS, AND ITALIAN MERINGUES?
Hi Fae,
Thanks for the very interesting link. So far I have only made French meringue (without knowing so). I know a lot of Italian recipes that use French meringue too, by the way.
Some months ago I made a mocha butter cream that is based on pastry cream and butter, not meringue. I bet the version with meringue is nicer.
The feeling is mutual — I noticed you visited a lot of my latest posts.
I was over joyed to see and will never forget your Hazelnut Mocha Meringue Torte post. I think both buttercreams are delicious, and yours have crunchy hazelnuts in them. I appreciate your support too.
Congratulations and keep on blogging! Hazelnuts mocha buttercream. . . can’t get better than that. Hazelnuts are prominent in winter holiday cooking. I can see these cakes on my holiday dessert tray. Gina
Thank you, Gina! You like hazelnuts and mocha like me! Blogging is my second child now. I have to take good care of it. 😀 )))
So many things to celebrate Fae!! Congratulations! That one is a new cake to add to my repertoire, and it looks really delicious
Thank you, Charlotte! I also like the idea of just making the dacquoise as cookies. Also, I like to try the mocha butter cream with light chocolate cake. Yum! I just visited and pinned your macaroons. Gorgeous!
Oh Fae, these individual Dacquoises are just perfect (so beautifully styled!) and a fantastic way to celebrate your 3 years of blogging, your 200th recipe post and your new website! It’s been an absolute pleasure reading your posts and I always come away so inspired with food, recipes and culture from visiting your site. Congratulations!
Thank you so much, Dear Margot! You made me very happy with your lovely comment! You are my inspiration too. Constantly producing new and improved article/recipe. xoxo
Congratulations on all your milestones, Fae! What a pretty and delicious-looking dessert to celebrate with!
Thank you, Nancy. I have learned and improve over the 3 years from all the seasoned bloggers like you. My next goal is to find a way to publish an e-cookbook. 😀 )))
Fae jan, I wanted to wish you huge congrats (x3!!!) on this wonderful achievement. Hope to see many more beautiful recipes like this one over many more years.
xoxo
ahu
Ahu jaaaaan, Thank you very much! I will continue to post recipes as long as I have good recipes to present to my readers. I don’t think I’ll run out of recipes, don’t you think? 😀 ))) I hope all is well with you and your family! xx
Congratulations on your 3 milestones Fae. This daquoise sounds incredible. Hazelnuts with mocha buttercream is just perfect together.
Thank you, Fida! We put so much time and effort in our blogging, every milestone is very sweet. I’m glad that you like hazelnut with mocha buttercream together. Both very special!
Congrats! Congrats! Congrats! thanks for sharing these happy occasions with such a delicious dessert
Thank you, Judi! Now I have to live up to it and improve! 😀 )))
Fae Jan, congratulations! I cant believe you are at your third year only and have accomplished 200 posts!!! Inspirational, I do not know how you manage as I have really struggled to keep up blogging with my studies. And of course like everything you post this looks divine
Hello Sweet Lady! Well, I am retired already. It is better to keep up with your studies and blog when you can spare the time. Thank you for the kind words. This is my 200th recipe. I have more published posts than 200, including my travel posts. I deleted another 100+ posts before I migrated the blog (a little house cleaning per se), such as my award posts and irrelevant rantings. 😀 )))
congrats on these milestones! This dessert looks super fancy – well done.
Thank you very much! I’m glad you like my little cakes.
xx
Congratulations Fae and I wish you many more to come. It’s always been a joy to read your posts. This is an amazing Hazelnut Dacquoise for this special occasion!
Thank you, Linda! You are too kind, and I feel the same about your articles/blog. Its fun to be around and interacting with you all.
xx
Your blog is inspiring. I nominated you for a Dragon’s Loyalty Award.
https://joannsfoodforthought.wordpress.com/2015/07/23/dragons-loyalty-award/
Congratulations, Joann, for your Dragon’s Loyalty Award. And, thank you very much for thinking of me and nominating me. xx
They look so perfect! And many congrats on your 200th recipe.
Thank you Johnny! My goal was to publish 300 recipes in 3 years, only to find how time consuming producing each post is. I am so happy making it to 200. 😀 )))
Hi Fae, Congratulations! these cake is quite a beauty, love everything about it. Pinned!
Thank you, Cheri! There is so much you can do with dacquoise. And, of course the mocha cream… fabulous! 😀
Congratulations on your three great happenings, lovely Fae
xx
Thank you so much Sweet Elaine. Now, my goal is to publish an e-cookbook. I don’t know where to start yet, but I didn’t know what to do when I first started blogging. 😀 ))) I think you are ready to publish an e-cookbook too!
Happy 3rd blogoversary Fae! Your blog looks better than ever, and your desserts are mouthwatering. Would you consider writing a post about your blog migrating experience sometime?
Sweet Vera, I don’t think I will write a post on it. However, whatever questions you have, don’t hesitate to contact me through → CONTACT and I will tell you ‘everything’.
Very elegant and enticing dessert!
Yes, and yes, dear Chris! 😀 )))
Congratulations on your new website, 3year blog anniversary and the 200th post! I am so inspired by you!
Thank you very much Sandhya! Many have inspired me, and if I have inspired others, I’m happy. And then, you’re inspiring others. xx
I love hazelnuts and this looks divine. Congratulations on your beautiful blog, 200 posts in three years, that’s an accomplishment .
Hello and thank you, dear Gerlinde. I spent some time exploring your blog today. I like to learn some German dishes from you.
Thank you Fae
Congratulations Fae on all your milestones. We have all loved every post of yours, carefully researched and crafted. Thanks for the delicious treat.
Thank you, thank you!
I am so glad if my posts have been enjoyed by some. I appreciate your support! 
Looks yummy! (And beautiful, too.) Congratulations on all your milestones!
Thank you, Merril! I froze some of the cakes to enjoy them later too.
Congratulations on the self hosting as well as your 3rd year blogging anniversary. Looking forward to more in the years to come. Your dacquois is wonderful. so is the buttercream. I have never made one of these cakes, not sure why they scare me because they are really pretty simple. I too love hazelnut and the icing sounds heavenly.
I understand exactly what you are saying. There are so many fairly easy recipes that I am intimidated by. And when I challenge myself, I find them pretty simple, and wonder why I was so intimidated. Please give dacquoise and this particular mocha buttercream a try. Time spent on preparing them is so well worth it.
my my! Fae, i’m just in love with this recipe! I must try it! Love hazelnuts …and the shots you took are just amazing!what a great recipe to celebrate your blog!
Thank you, sweet Cristina! It seems we like the same flavors. 😀 )))