Vanilla Dacquoise, Raspberry Jelly and Bavarian Cream

Sometimes when I feel totally blocked, It is other people's good work that motivates me the most. During Christmas I was watching Chef's Table while surfing some food blogs and suddenly got thethe motivation to try something exiting for Christmas. Couple of years back I made Dacquoise for the first time and I remember how difficult it was and at the same time how tasty the outcome was. However, because of the difficulty level and for various other reasons I couldn't try making Dacquoise again. This time I thought of making Vanilla dacquoise with raspberry jelly and strawberry bavarian cream. I didn't really think I could finish this wonderful dessert as my Bavarian cream got absolutely spoiled for couple of times before I got the right one.

It was gorgeous and mouthwateringly tasty and I thought of posting this before New Year's eve. But well, blame it on my lethargic nature or the crazy parties I was having, I couldn't do so. However, finally, here goes the recipe.

Oh, and I couldn't get tasty raspberries from the market, they were all pretty sour in taste. Hence, I decided to opt for the jelly crystals.

Ingredients for Raspberry Jelly-

• 1/2 cup jelly crystals
• 2 cup warm water

Ingredients for the Bavarian cream-

• 7 egg yolks
• 1/2 cup sugar
• 500 ml whole milk
• Few drops of vanilla extract
• 2 tbsp powdered gelatin, sprinkled over 1/3 cup water
• 500 ml whipped cream

Ingredients for the Vanilla Dacquoise-

• 1 1/2 cup blanched almonds
• 1 1/2 cup powdered sugar
• 1/4 cup flour
• 6 egg whites

Ingredients for the Lemon Glaze-

• 1/3 cup lemon juice
• 2 tbsp water
• 2 tbsp sugar
• 1/2 tsp powdered gelatin sprinkled over 1.5-2 tsp water

Prepare the Raspberry Jelly-

• As I have failed to get good Raspberries from the market and instead have used Jelly crystals, this step was pretty fast. You just need to add the warm water on the Jelly crystals and stir to mix. Once it is mixed completely, let it cool in the refrigerator for couple of hours.

Prepare the Vanilla Dacquoise-

• Pulse the almond with 1 cup powdered sugar. Now slowly sift and mix the flour in it and keep the mixture aside.
• In a stand mixer beat the egg whites in medium to high speed while mixing the remaining sugar slowly till it forms peaks.
• Add the almond sugar flour mixture in the egg mixer slowly and keep beating in low speed. Add a couple of drops of vanilla extract in it.
• Preheat the oven in 180 degree C.
• Ready 2 baking pans with greased parchments. Pour equal portions of the mixture in both.
• Place them on a rack in the oven and bake for 15-18 minutes. Let it cool.
• Now flip them carefully on a plate or board, and very carefully remove the parchments papers.

Prepare the Bavarian Cream-

• Be focused and careful, as this was the most difficult level for me in this dessert.
• Whisk the egg yolks with sugar. While doing it, put a saucepan on medium flame. pour the milk in it. let it come to boiling point.
• Once it starts to boil add a drop of vanilla extract in it.
• While whisking the yolks non stop, pour the milk slowly in it. Keep whisking really fast so that it doesn't create any lump.
• Once it is mixed thoroughly and coating the back of your spoon, transfer it in the saucepan again.
• On low heat, add the gelatin in the mixture and stir rigorously.
• Put it of the flame and cool down for 5 minutes.
• Mix the whipped cream gently and let it cool down. Once it is cool, use it immediately.

Preparing the lemon Glaze-

• In a saucepan on medium flame, mix the water, lemon juice and sugar. stir until the sugar is dissolved. Now add the gelatin and mix well till you get an even mixture.
• Let it cool

Assembling the Dessert-

• Place a layer of Dacquoise at the bottom, then place some jelly on top of it. 
• Over the layer of jelly, place some Bavarian cream. Top it with very little lemon glaze.
• Place another layer of Dacquoise and repeat the steps. I did not put the glaze on top the second time as it was not going with the design. But if you keep it plain you should put the lemon glaze on top too.
• Let it set in the freezer for an hour before serving.