Ginseng and Black Sesame Dacquoise with Healthy Filling
Ginseng and Black Sesame Dacquoise with Healthy Filling
A Special Dacquoise Recipe Featuring the Nutty Flavor of Black Sesame and the Wholesomeness of Ginseng
Introducing a unique dessert, the Ginseng and Black Sesame Dacquoise, perfect for everyone from children to seniors. We’ve reduced the sugar for a less sweet treat and incorporated nutty black sesame for enhanced flavor. The filling is a healthy blend of apple jam with ginseng and jujubes, making this a truly nourishing dessert. It’s an ideal sweet for special occasions or a thoughtful gift for loved ones.
Dacquoise Batter- 4 Egg Whites (chilled)
- 60g Powdered Sugar (Icing Sugar)
- 25g Sugar A
- 60g Almond Flour
- 20g Cake Flour (or Pastry Flour)
- 15g Black Sesame Paste
- 20g Dried Ginseng Powder or very finely minced fresh ginseng (optional, for added flavor)
Ginseng Jujube Apple Jam Filling- 4 Medium Apples
- 150g Sugar B
- 30g Fresh Ginseng (peeled and finely minced)
- 6-7 Jujubes (seeds removed and finely chopped)
- 4 Medium Apples
- 150g Sugar B
- 30g Fresh Ginseng (peeled and finely minced)
- 6-7 Jujubes (seeds removed and finely chopped)
Cooking Instructions
Step 1
First, prepare and measure all the ingredients needed for both the dacquoise and the filling. It’s helpful to have the egg whites chilled for better meringue whipping.
Step 2
Let’s make the Ginseng Jujube Apple Jam. Peel the apples, remove the core, and dice them into small, uniform pieces. Wash the jujubes thoroughly, remove the seeds, and finely chop them. Peel the fresh ginseng and mince it very finely. Combine the prepared apples, jujubes, and ginseng in a bowl. Add Sugar B and mix well, then let it sit for a moment to allow the fruit juices to release.
Step 3
Once the apples start releasing their juices, transfer the mixture to a saucepan. Cook over medium-low heat, stirring occasionally, until it thickens into a jam consistency. Constant stirring prevents sticking and ensures a smooth jam.
Step 4
While the jam is cooking, prepare the dry ingredients for the dacquoise batter. Sift the almond flour, cake flour, and (if using dried ginseng powder) together 2-3 times to make them very fine. This step is crucial for a smooth batter without lumps.
Step 5
In a clean bowl, add the chilled egg whites and begin whipping with a hand mixer on medium speed. When foamy like beer foam, gradually add Sugar A in 3-4 additions while continuing to whip. Whip until you achieve firm, glossy peaks. (Since the sugar amount is not excessive, you can add it all at once if preferred.)
Step 6
The meringue is ready when it forms stiff peaks that don’t droop when you lift the whisk. Over-whipping can lead to a dry dacquoise, while under-whipping will result in a batter that’s too runny.
Step 7
Gently fold the sifted dry ingredients into the meringue using a spatula. Mix just until the flour is incorporated and no streaks remain, being careful not to deflate the meringue. Overmixing will thin the batter and make shaping difficult. Finally, add the black sesame paste and quickly fold it in until the batter is smooth and uniformly colored.
Step 8
Add the finely minced fresh ginseng to the batter mixed with black sesame paste. Gently fold it in to distribute the fragrant ginseng throughout the mixture.
Step 9
Transfer the dacquoise batter into a piping bag. Prepare your dacquoise molds and pipe the batter evenly into each cavity, aiming for neat shapes. Lightly dust the piped dacquoises with powdered sugar using a sieve. Avoid adding too much, as it can look messy after baking.
Step 10
Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the tops are lightly golden and the bottoms are slightly colored. Oven temperatures may vary, so adjust as needed. To ensure even baking, rotate the baking pan halfway through the baking time (around 7 minutes).
Step 11
While the dacquoises are baking, give the cooked apple jam a stir and let it cool completely. Using warm jam can make the dacquoises soggy, so ensure it’s fully cooled before assembly.
Step 12
Once baked, remove the dacquoises from the oven and let them cool completely on a wire rack. They are fragile when hot, so handle them gently after cooling.
Step 13
To assemble, spread a generous amount of the cooled Ginseng Jujube Apple Jam onto the flat side of one dacquoise. Top with another dacquoise to create a sandwich. Your delicious and healthy Ginseng and Black Sesame Dacquoises are now ready to be enjoyed as an elegant treat!
