What does one do when one has leftover cake?
Well, if you’re me, you bake it into an entirely new cake! I have gotten such a positive response on my birthday cake macarons, I wanted to make a birthday cake flavored dacquoise. I didn’t feel that hazelnut would go well with this flavor, so I chose to only use almonds to keep the flavor mild.
Be sure to check out my other dacquoise recipes!
Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache
Strawberry Buttercream and Lemon Curd Dacquoise
Be sure to also check out the vegan meringue Facebook group for more amazing aquafaba recipes and Aquafaba.com for frequently asked questions.
For the dacquoise discs:
• 1/4 cup vegan butter
• 1/4 cup vegetable shortening
• 4 cups powdered sugar
• 2-3 tbsp soy milk to thin
• gel color
• 1 ounce freeze dried strawberries, powdered
4. Pour mix into a large piping bag fitted with a round tip. Trace the top of a bowl onto three sheets of parchment paper. Pipe in a spiraling motion onto parchment lined baking sheet (should make 4-5 large circles.)
6. Make your frosting-beat butter and shortening until soft, then add the powdered sugar 1 cup at a time and soy milk to thin. Beat until fluffy. Separate into four bowls, with twice as much in one bowl than the rest-add gel color to two bowls and the powdered strawberry to a third one. Stir thoroughly and place the colored ones in piping bags with a star shaped tip.
7. When dacquoise discs are completely cooled, pipe frosting in stars around the edges of each disc. Fill each one with a thin layer of vanilla cake and spread strawberry buttercream on top. Stack each layer and decorate the top with sprinkles.