INGREDIENTS :
Dacquoise:
150 grams egg whites or 5 egg whites
60 grams cornstarch
130 grams icing sugar
90 grams almond powder
Praline mousse
310 grams very cold whole liquid cream
250 grams chocolate praline Pralinoise
2.5 sheets of gelatin or 5 grams
Decoration:
praline approximately 25g

INSTRUCTIONS :
Dacquoise:
Preheat the oven to 180°C, fan-forced.
In a salad bowl, mix the almond powder, icing sugar and cornstarch.
Beat the egg whites until stiff.
Gently incorporate, while lifting, the egg whites into the powder mixture.
Place a buttered circle measuring 20 cm in diameter on a perforated baking sheet lined with baking paper.
Pour the dough into the circle and spread it evenly.

Bake for 20 minutes.
Dacquoise for dessert
Remove the tray from the oven and let cool completely on a rack without removing the rim.
Once the dacquoise has cooled well (at least 2 hours), de-circle and cut it to the size of a circle 18 cm in diameter.
Dacquoise biscuit
Place this 18 cm dacquoise on the serving dish.
Place a rhodoid in the 18 cm circle and place everything around the dacquoise (I have a rhodoid that is not high enough: 4.5 cm high, so I double the height with another strip).
Almond dacquoise

Praline mousse:
Soften the gelatin leaves to soak in cold water.
In a bowl suitable for the microwave, put the praline chocolate broken into pieces and melt in the microwave while monitoring (750w, first 30 seconds, mix and put back for 20 seconds, mix). Leave to cool while you prepare the rest.
In a small saucepan, pour 50 grams of whole liquid cream and bring to the boil. Add the softened and drained gelatin and whisk to dissolve. To book.
The whipped cream: in the bowl of the pastry mixer, pour 260g of very cold whole liquid cream and whisk to whip it into whipped cream.
Pour the gelatin cream into the whipped cream, as well as the melted chocolate and incorporate them with a spatula.
Pour the mousse onto the dacquoise. Smooth with a spatula.
Praline cloud cake

Place in the refrigerator for 3 hours.
Finishes:
Sprinkle with praline, decircle, remove the rhodoïd and refrigerate until ready to eat.

NOTES:
This praline cloud cake holds up very well and you can prepare it the day before. The dacquoise remains soft, the praline mousse does not fall and retains its lightness and flavors.