Salted Caramel Dacquoise Recipe | The best Caramel Buttercream Ever

Dacquoise: Make a stiff peak meringue by adding the sugar two times. * If the amount of total sugar is less than 50% compared to whites, divide it into two when you add it to whites.

Add the sifted almond powder, sugar powder, and cake flour and lightly fold with a spatula.

Put the batter into the piping bag with No. 805 tip and fill the mold by 2/3 with it.

After scraping off the surface flat with a scraper, lift the frame to remove it.

Sprinkle powdered sugar on the surface twice and bake it for 13 minutes at 356 °F/180 °C with the Wiswell upper and lower heating function. * Unox/Smeg/Gierra Oven: 338 °F/170 °C for 13 to 14 minutes

Caramel Buttercream: Put sugar in the bottom of the pot and melt it over low heat.

Prepare the heavy cream to be warmed beforehand so that it can be added to the caramel above 122 °F/50 °C. * Be careful not to simmer the cream for too long and the moisture from the whipped cream will not evaporate. The sauce may too thicken or harden. When the sugar becomes caramelized and brown, add the warmed cream several times and mix with a spatula. * Be aware that if the whipped cream is not warm, it will splatter a lot when poured on the melted sugar side, so it is so dangerous, and it does not mix well with the caramel, which can cause lumps.

Cover the finished caramel sauce and let it cool completely below 85 °F/30 °C.

Lightly beat the butter at room temperature with a hand mixer.

Put 90g of the completely cooled caramel sauce in the butter side and whisk it to make caramel buttercream. * The left caramel sauce is for drizzling on top.

Put the cream in a piping bag, pipe it over the dacquoise, and sprinkle the remaining caramel sauce on top.

Sprinkle salt on it and sandwich it. Enjoy!