GEORGIA'S BANANA DACQUOISE
PREPARATION: 15min ~ COOK: 20min ~ READY IN: 40min
5 eggs whites
150 g almond meal
200 g caster sugar
3 1⁄2 tbsp corn flour
1 tsp ground cinnamon
1 tbsp vanilla essence
1 tsp salt
400 mL Ashgrove Full Cream, whipped
1 tbsp honey
2 tbsp brown sugar
1 tbsp cinnamon
2‐3 large ripe bananas, thinly sliced
1⁄2 lemon, juiced
Toasted flaked almonds, to garnish
1 tsp extra cinnamon, to garnish
Icing sugar, to garnish
- Preheat oven to 180 degrees celsius.
- Line 2 baking trays with baking paper. Depending on the desired size of your dessert, draw 3 circles onto the paper as a guide to spread your dacquoise mixture. Beat egg whites until stiff peaks form, then add salt. Gradually add the sugar until thick and glossy and sugar has dissolved. Sift in the corn flour, add cinnamon, vanilla, and fold through almond meal.
- Carefully fold through egg mixture until smooth. Mixture will appear grainy. Spread mixture evenly onto drawn circles and place in the oven for 20 minutes or until just golden. Remove from oven and allow to cool before transferring off the paper.
- Meanwhile, combine honey, cinnamon, brown sugar and whipped cream together. Cover sliced banana with lemon juice. Place first layer of dacquoise down onto a serving plate. Spread with cinnamon cream and top with 1/3 of the banana. Repeat with second layer. Place the third dacquoise on top of the banana and cream. Decorate the top of the cake with the remaining banana, cream, flakes almonds and cinnamon sugar.