Two errors in the directions dealing with baking temperature. First of all, 160C is 320F and NOT 350F. Secondly, I read the original recipe in the book and noticed the first part of baking refers to the chopped hazelnuts which are to be baked at 180C (356F) or convection 160C (320F). Then, you turn down the oven for the meringues to 150C (300F) or convection 130C (266F).
well done, you won star baker
That is a beautiful cake!! 😋😋
It was yum !
After 30 minutes in the oven at 350 F, the dacquoise was pretty burnt. After an hour it would’ve been a blackened crisp. That temp is far too high.
Two errors in the directions dealing with baking temperature. First of all, 160C is 320F and NOT 350F. Secondly, I read the original recipe in the book and noticed the first part of baking refers to the chopped hazelnuts which are to be baked at 180C (356F) or convection 160C (320F). Then, you turn down the oven for the meringues to 150C (300F) or convection 130C (266F).
Can you use almonds instead of hazelnuts?
I'm sure you can. I think even walnuts if you wanted.