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Vegan Dacquoise With Figs Foam And Agar Foam recipe with your friends or colleagues!

Vegan Dacquoise With Figs Foam And Agar Foam

The Dacquoise is a basic preparation of French pastry, with a slightly crunchy texture on the outside and soft on the inside. A few millimeters high, it is used as a support layer for creams and mousses. Here we offer you a vegan variant, created with aquafaba and sunflowers and complemented by figs foam and agar foam.




  • 180 g dried figs
  • 300 g ground almond flour
  • 15 g carob flour
  • 20 g maple syrup
  • 15 g almond butter


  • 80 ml aquafaba
  • 2 g cream of tartar
  • 100 g caster sugar
  • 70 g sunflower seeds, ground into flour consistency
  • 4 g tapioca flour

Sunflower agar foam

  • 480 ml vegetable cream
  • 25 g coconut sugar
  • 1 g cinnamon
  • 10 g vanilla extract
  • 15 g agar agar
  • 10 g cornflour
  • 50 g almond butter
  • 300 ml nut milk

Fig’s foam

  • 270 g dry figs
  • 300 ml water
  • 100 g caster sugar
  • 300 rice milk
  • 20 g proespuma by Sosa



  1. In a blender, mix the figs into a paste. Add the rest of the ingredients and process them until a smooth and homogeneous paste forms.
  2. Spread the dough into the lined pan, pressing it down with your fingers or a spoon to make it look compact. Place it in the refrigerator for an hour before assembling.


  1. Preheat the oven to 100°C. Line large baking sheet with baking paper.
  2. To make the meringue, place the aquafaba into a bowl of stand-up mixer and beat on high speed for at least 10 minutes until soft peaks. Add cream of tartar halfway in between.
  3. Now start adding the sugar 1 tbsp at the time and whip for at least another 5 minutes until you have a really thick meringue batter that forms stiff peaks. It should hold its shape once ready. Remove the bowl from the mixer.
  4. Whisk the sunflower seed flour with tapioca flour and using large spatula gently fold into the meringue.
  5. Use a piping bag fitted with a large round nozzle and pipe the needed frame.
  6. Bake for 1 hour on 100°C, then after turn the oven off and leave it inside the oven until cooled down.

Sunflower agar foam

  1. Place 400 ml of oat cream plus nut milk (leaving little to mix with the cornflour), sugar, cinnamon, vanilla, and agar into a medium pot and gently heat until boiling point. Leave to simmer for about 3 minutes until the agar have dissolved.
  2. Mix the cornflour with the rest of the oat cream and pour into the pot stirring constantly until it comes to a boiling point.
  3. Take off the heat and stir in the almond butter.
  4. Place into a fridge for about an hour until set.
  5. Once set blend until smooth and creamy. Sieve it and place inside the cream dispenser, charge with 8 bar pressure using SW.
  6. Place in the fridge until assembling.

Fig’s foam

  1. Bring the sugar, water and figs to boil in a medium pot for about 7 minutes.
  2. Blend together with the rice mild and proespuma until smooth. Pass through a sieve and place inside the cream dispenser. Charge with 10 bar using SW and keep in the fridge until assembling.


Alternate the dacquoise layers with carob and figs pie. Place in between the figs foam. Stack them on top of each other. Garnish with sunflower agar foam and cocoa powder. Best to serve within two hours of assembly.

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