Almond Dacquoise Gateau

Ingredients:

Meringue

4 Egg whites

Pinch of salt

1/4 - 1/2 Spoon Cream of Tartar (used to hold peaks)

1/2> Cup sugar

1/2 Tsp Vanilla Essence

1 Tsp Almond Essence

! cup Slivered Almonds (ground to fine powder)

1.5 Tsp Cornstarch

1/3 cup Sugar

Fresh Raspberries or strawberries

Mousse Filling:

1/3 block cream cheese

Rind of 1 lemon

2 Tbl spoon powdered sugar

2 Tbl spoon Peach Shnapps

Optional 1-2 spoon of mixed raspberry fruit jam or sauce

1/3 large pack heavy cream

2 Tbl spoon powdered sugar

1 Tsp spoon Vanilla essence

1. Preheat the oven to 275 F. Line large baking sheet with parchment paper. Place 9 inch round baking pan or a bowl on a paper and draw circles with a pencil. You will need 2 or 3 circles. Flip the parchment paper so that the markings were face down.

2. Mix powdered almonds, sugar and corn starch in a food processor

3. Beat Egg Whites, salt and cream of Tatar to soft peaks

Slowly add sugar while beating to form stiff peaks

4. Fold almond mixture into stiff egg whites carefully not to deflate peaks

5. Fill a pastry bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you previously drawn on the parchment paper.

6. Bake meringue for 25-30 mins, until brown.

7. Meanwhile using a mixer/beater, beat cream cheese and other ingredients. Place in Fridge to cool.

Using a cooled bowl and cooled mixer paddles, beat heavy cream and other ingredients until stiff peaks are formed. Fold cream cheese mixtures and fresh berries. Return to fridge before assembling.