Almond Birthday Cake Dacquoise

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!
Birthday Dacquoise
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.

Ingredients:

For the dacquoise discs:

• 1/2 cup aquafaba, reduced from 3/4 cup
• 1/2 cup + 2.5 tbsp granulated sugar
• 1 1/4 cup almond meal
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp butter extract

Frosting Filling:
• 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

Vanilla Cake:

Here

Directions:

1. Reduce aquafaba from 3/4 cup to 1/2 cup and refrigerate overnight. Beat in a clean bowl until soft peaks form.

2. Add granulated sugar one tablespoon at a time and beat for 30 second. in between each addition. Meringue should become glossy and hold a bit of a peak when beaters are removed.

3. Sift together almond meal and powdered sugar on a bowl and add to the meringue.

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.)

5. Bake at 200°F for two hours on the top shelf, then turn oven off and leave to cool to room temperature.

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.