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1
Preheat to 180 degrees Celsius.
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2
In a bowl, mix together the almond powder, flour, and powdered sugar.
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3
Beat the egg whites until stiff, gradually add the caster sugar in 3 rounds.
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4
The whites are ready when the whip looks like a bird's beak when lifted.
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5
Add the powder mixture to the egg whites.
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6
Mix gently with a spatula.
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7
Add the pistachio paste. Mix.
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8
Bake for about 15 minutes at 180 C in a baking tray lined with parchment paper (it'll stay crisp on top but soft in the middle).
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9
Let cool before cutting, and spreading in a round pan.
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10
You can make the dacquoise the day before, stored in plastic wrap.
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11
Soak the gelatin in cold water to soften it.
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12
Then drain it.
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13
Heat the raspberry coulis in the microwave, or in a saucepan.
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14
Add the gelatin, and stir so that dissolves completely.
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15
Pour the mixture on the dacquoise, and let settle in the refrigerator at least 2 to 3 hours.
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16
If you make the coulis yourself, do not forget to sweeten it.
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17
Soak the gelatin in cold water to soften it.
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18
Drain it and put it in the microwave for a few seconds.
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19
Mix the lemon curd, sugar, and cream chese with a fork.
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20
Add to the gelatin.
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21
Whip the whipping cream into chantilly, and add it to the mixture, stirring gently.
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22
Pour on the dacquoise over the raspberry sauce when it's set. Smooth with a spatula.
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23
Refrigerate for at least 3 hours.
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24
To unmold, dip a knife in hot water before sliding it along the edge of the circle.
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25
To slice the cake, wipe the knife blade clean after each cut to get neater slices.
