Pesach Baking with Efrat // Almond Dacquoise with Vanilla Cream & Fresh Fruit

Yields: 2 (7-inch) round pans or 1 (10-inch) round pan

Prepare the dacquoise: Preheat oven to 325°F.
In a bowl, whip egg whites with ¾ cup sugar to create a stable foam.
In a separate bowl, combine almond flour with remaining ¾ cup sugar and potato starch.
Gently fold the flour mixture into the egg white foam and transfer to a piping bag with a round tip (or a sealed plastic bag, and then snip off the tip).
Pipe mixture into the pan(s). Dust generously with powdered sugar and bake about 25 minutes.
Cool for 10 minutes and gently remove from the pan. If the dacquoise sticks to the sides, gently use a sharp knife to loosen it.
Prepare the vanilla cream: In a medium saucepan, bring the milk, heavy cream, and vanilla extract to a boil.
In a separate bowl, mix egg yolks with granulated sugar and potato starch.
Carefully pour milk mixture over the egg yolk mixture and stir to combine.
Return to the pot, stirring constantly until the mixture thickens slightly.
Transfer the thickened cream to a clean bowl and let cool to room temperature.
When cooled, add heavy cream and gently fold to combine.
Assemble: Transfer prepared vanilla cream to a piping bag and fill the center of the dacquoise with swirls of cream. Decorate with sliced fruit.