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The idea of this cookie (or shall I call it cake? ) is from the Almond Hug  gift pack in Henry Charpentier  that I bought in Tokyo last June. Inside the gift pack, you would find the perfectly shaped financiers, beautiful madelines and in the middle of the box there is this small little cake that you can’t identify. But once you put it in your mouth, you would be wondering: what is this cake?? is it financier? is it madeline, is it some cross breed cake??? how to get this damn delicious cake outside Japan?? The top layer is so soft yet almost crunchy, in the middle you will find this thin layer of hazelnut cream and the bottom layer is almost like almond madelines or maybe financier. And heck… i only bought 1 pack of it.

Well, that’s why I’ve searched all over the net to find out what exactly is this cake, but I got nothing. Luckily from google translate I found out from its box description that it is a cross breed between Dacquiose and Financier.

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So, with no clue whatsoever, I combined the 2 recipes from my recipe books. The problem that I noticed even before I baked it, is that Dacquise has a longer baking time (almost twice longer ) compared to Financier. So I was not sure whether it is going to work , but I decided to do some testing and baked 1 cake to see the outcome. And to my surprise, it worked. The top layer and bottom layer were cooked in the same timing.

So did I manage to replicate the cake? well, not 100% of course, but it is almost similar :).  It is light on the top and it has a nice smell from the brown butter. You could pack and wrap them as a gift for your friend :).

Well,  next time I go to Tokyo, I know where to find it , and  I would buy more :D.

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Things you need:

For Financier

  • 95 grams  unsalted butter
  • 65 grams  ground almonds
  • 150 grams icing sugar
  • 70 grams  all-purpose flour
  • 1 1/2 tsp baking powder
  • 6 egg whites
  • 1 tsp vanilla extract

For Dacquiose

  • 114 gram Almond powder
  • 14 gram Cake flour
  • 80 gram Icing sugar
  • 50 gram caster sugar
  • 5 gram Egg white powder
  • 150 gram Egg whites

Hazelnut /praline paste or chocolate ganache for filling (nuttela will do the job, too)

Things you need to do:

Day 1: Make the financier. Melt butter in a saucepan over medium heat until light brown and make sure it does not burn (to see how to make brown butter go here). Remove the pan from heat and place it on cold water to stop the cooking and to avoid burnt. Let it cool.

In a large bowl, hand whisk sugar, flour, and almond flour together. Add in vanilla extract, baking powder, and stir to combine. Add egg whites one by one and gently whisk together, make sure the batter is smooth (no lumps). Finally, add the butter and stir until you obtain a uniform batter. Put it in a piping bag and refrigerate overnight.

Day 2: Make the dacquoise. Preheat oven to 180°C. Butter and floured financier pan evenly. You can also use mini muffin pan for this.

Sift almond powder, icing sugar and cake flour, together twice. Whip the egg whites, egg white powder until foamy then add the caster sugar. Whip until glossy, stiff peaks form. Fold the almond mixture into the meringue. Put the mixture into a piping bag. Set aside

Assemble. Pipe the financier batter into the financier pan, 2/3 full. Pour in the hazelnut paste, then pipe the dacquoise batter on top of them.
Bake 10 -12 minutes, until golden and springy to touch. Put it onto a rack to cool and dust with icing sugar.
Enjoy while still hot.

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