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Dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. The term dacquoise can also refer to the nut meringue layer itself. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine, invented by legendary French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.
I lo~ve, and always wanted to make dacquoise. When I made this particular cake, I took many photos, only to make a mistake and accidentally delete them (aargh!), luckily left with these 3 test photos. Next time, I would like to make individual serving sized, 2~3 tiered, thin dacquoise, using varieties of frosting, including mocha buttercream, chocolate mousse, fruit pieces in whip-cream, etc.
If you like meringue desserts, also check out my heavenly Pavlova !
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Hazelnut Dacquoise
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 200 g / 7 oz/ 1 1/3 cups hazelnuts, roasted/toasted, skinless +
…..50 g/ 2 oz / ¼ cup for topping
• 200 g/ 7 oz/ 1 cup granulated sugar, divided
• 2 Tbsp corn starch
• 6 large egg whites, at room temperature
• 1 tsp pure vanilla extract
• buttercream ({1} below) for 20 cm/8″ cake
• confectioner’s sugar for dusting (optional)
DIRECTIONS
◊ To toast the nuts: Preheat oven to 165°C/325°F. Spread nuts in a single layer on a baking sheet and toast, stirring occasionally for even browning, until fragrant and color deepens. Watch them carefully as timing is very important. Most nuts will take 10~20 minutes to toast.
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◊ Position 2 racks spaced evenly in the oven, and preheat to 150°C / 300°F.
◊ To prepare 2 half-sheet pans: Using a 20 cm/8″ round plate as a guide, trace 2 circles on each of the 2 parchment papers, cut to fit the bottom of half-sheet pans. Place the traced circle-sides down.
◊ In a food-processor, combine toasted hazelnut, ½ cup sugar, and the cornstarch. Process the hazelnuts to a powder.
◊ In a large bowl, beat the egg whites on medium-high speed until they form soft peaks. Gradually pour in the remaining ½ cup sugar and vanilla and beat until whites are stiff and glossy meringue.
◊ Pour the hazelnut-sugar mixture over the meringue. Using a silicone spatula, fold in gently and quickly, with as few strokes as possible.
◊ Spoon some of meringue-nut mixture into a pastry-piping bag fitted with 12mm/½” plain tip. Holding the bag upright, pipe 4 spiral-circles. Starting in the middle of a circle, pipe spirals of the meringue-nut mixture until you reach the edges of the circle.
◊ Bake the piped layers until they are beginning to brown, 50 ~ 60 minutes. When done, they will feel crisp on top but might give a little while they are still warm. Transfer the pans to wire racks and let cool. The dacquoise layers will become crispier as they cool.
◊ To assemble the cake: Gently peel the cooled dacquoise layers away from the parchment papers. Using a serrated knife and a sawing motion, trim round dacquoise so that they are exactly the same size.
◊ Place one layer on a cake platter. Using an offset spatula, spread about 1/6 of buttercream{1} in a thin, even layer on the dacquoise. Repeat 2 more times and put the 4th dacquoise on the top. Spread the top and sides of the cake with a thin coating, smoothing it as evenly as possible.
◊ Crush the trimmings. With knife, finely chop the remaining ¼ cup hazelnuts. Mix the two. Coat the entire cake with the crumb-nut mixture, sprinkling on the top and pressing it against the sides. Optional: Using a fine-mesh sieve, sift a light dusting of confectioner’s sugar over the top. See → here for other decorating ideas.
◊ Refrigerate the cake (it will keep well-covered, for up to two days). It is easier to cut if the cake is allowed to soften for several hours in the refrigerator. Slice into wedges with a sharp knife or a fine serrated knife and serve at room temperature.
~ Bon Appétit! ~
{1} Vanilla Buttercream
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 6 large egg yolks
• 150 g/ 5.3 oz/ ¾ cup granulated sugar
• 120 ml/4 fl.oz/ ½ cup water
• 226 g/ 8 oz/ 1 cup unsalted butter at room temperature
• 2 tsp pure vanilla extract
• 240 ml/ 8 fl.oz/ 1 cup pastry cream({2} below), cooled
DIRECTIONS
◊ In a small, saucepan, over medium-high heat, combine the sugar and water and bring to a boil. Cover and allow it to boil for 3 minute. Uncover and continue to boil until the syrup reaches the soft-ball stage, or 115°C/240°F on a candy thermometer (total about 5 minutes). To test without the thermometer, scoop up a few drops of the syrup with a wooden spoon and immerse the spoon in a glass of ice water. When drops are trapped between fingertips, should be able to form them into a soft pliable ball. Once the syrup is at soft-ball stage,take it off the heat.
◊ Beat the yolks with mixer on medium speed. While beating continuously, carefully, not to burn yourself, drizzle pour the hot syrup on to the yolks. Beat until all of the syrup is incorporated, then continue to beat until fairly cool and thick.
◊ Beat the butter into the cooled egg mixture until smooth and satiny. Beat in the vanilla and the pastry cream{2}. Store in refrigerator until needed. When ready to use, it may need to come to room temperature for smooth use.
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{2} Créme Pâtissiére / Pastry Cream
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 350 ml/ 12 fl.oz/ 1½ cups whole milk
• 1 vanilla bean, halved length wise and scraped -or- 2 ~ 3 tsp pure vanilla extract
• 4 large egg yolks
• 100 g/ 3.5 oz/ ½ cup sugar
• 2 Tbsp corn starch
• 30 g/ 2 Tbsp unsalted butter
DIRECTIONS
◊ In a saucepan over a medium-heat, warm the milk and vanilla bean pod and scrapings (or vanilla extract) until small bubbles appear along the edges of the pan (microwave may be used too). Remove from the heat, then remove the vanilla bean pod.
◊ In a bowl whisk/beat together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk until blended. Pour the mixture back into the sauce pan and place over medium-low heat. Cook, whisking constantly, until the mixture comes to a boil and thickens (about 3 minutes). Continue cooking, whisking constantly, for 1 minute longer.
◊ Pour through a fine-mesh sieve into a clean bowl. Stir in the butter until melted and smooth.
◊ Cover the bowl with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Poke a few holes in the plastic with a tip of a knife to allow steam to escape. Refrigerate until well chilled (at least 2 hours or for up to 2 days).
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So, what’s cooking in your kitchen?
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Thank you for visiting and liking my blog, particularly because it led me to yours! Do come back to The Suitcase and Spoon soon! This looks divine, pretty much everything I love in one. I’ll have to try it out soon.
Thank you!
Reblogged this on Chef Ceaser.
Mmmmm just no words! It looks so delicious!
This looks beyond amazing! I think I could easily eat half that cake in one sitting with a couple cups of hot tea!! YUM!
Just a gorgeous cake. I haven’t had much luck with cakes that go more than two layers.
Then, this one is for you, Gwynnem! Dacquoise is so easy to make and handle. Beauty of it is, all you have to add is just a little frosting (even nutella), stack and make a decadent dessert out of it!
Ow I live hazelnuts:-) looks yummy feel like tasting
This looks heavenly!
OMG this is just fabulous. …what a lovely combo and love love this heavenly looking Dacquoise. ….can’t wait to try this….
I would love to have a piece of that right now with my coffee 😉
Oh goodness, Fae! That cake looks divine!
A fantastic creation, dear Fae. Waw even! This fabulous layered cake reminder me of the tasty creation cakes of my beloved grandmother! she was a real pro in these! Xx
What a lucky lady you are with a talented grandma. Yes, your country is right up there with fabulous desserts!
such an elegant cake – waaaay beyond my talents, I’m afraid!
What a neatly layered cake and a lovely combination!
This looks so good !
Fae – this is a beautiful cake! I’ve just given up wheat because of relentless migraines and am so excited that this cake is flourless. I’m printing it off to make it. May take me a week or two to get to it because I’m moving house before the end of August but I’m so thankful you posted this and can’t wait to try it.
Thank you very much, Lindy. As I was baking, I thought so too… what a wonderful flourless cake. I would love to see your version/masterpiece on your blog. I hope your move goes as smooth as possible. Happy New Home!
I’m starting to think that you were a professional pastry chef in your previous life.. and I’m sure I’m not the only one thinking this. I made a similar cake for my birthday a couple of months ago, this cake is some steps further, I’m going to keep your recipe for the next birthdays!
Actually, I want to be a pastry chef in my next life! 😀 ))) I hope we don’t gain weight in the next world and I can eat as much as I want. 😀 ))) I love to learn how to create a better looking finish/design. I shall take a class (if I find one… maybe Michael’s cake decorating at least). This is a good recipe. I know you can make a masterpiece out of it. Please come up with your version and make/post it. Next time, I will make with less frosting and definitely embellish with fruits, whole nuts, chocolate…
Let’s say Fae that in my life you already are a perfect chef!
I am actually drooling all over my keyboard 😛 Cheers Choc Chip Uru
Oh my… this is sooo beautiful Fae!
Delicious! Enjoy!
Looks delicious! BTW, I had a problem with my pav photos: I simply forgot to take them! Everyone was so anxious to eat it that I only took pics when there wasn’t much left 😉 I used cherries and raspberries and it was perfect!
It has happened to me too.
I am sure you will make it again. 😀
That is one cake I would love to bake – and eat. Will bookmark it for a very special occasion.
Hi Fae, so sorry you lost all your photos. I can imagine the frustration! This weekend I had guests and came soooo close to making a dacquoise! In the end, I made mini pavlovas instead, but a dacquoise will come in the future.
Yours, with its hazelnuts and vanilla buttercream, sounds and looks delicious. I hope to try it soon!
Oh, I look forward to seeing your dacquoise. I’m sure it is going to be a masterpiece.
Hazelnut meringue, goodness, I can’t imagine a cake like that be around for long at all in our home, looks like the sort of cake I would be swooning over at the bakery window x
…A lot of skills involved in this recipe! Gorgeous!
What a beautiful cake, Fae! Almost too pretty to eat, but it would be way too hard to resist eating it!
Of course. I’ll bake more. Come on over and let’s have some cake with tea!
Heavenly! I think that if I could eat this right now, I would feel like I had died and gone to heaven! Fae, I wish we were neighbours so I could knock on your door and trade dish-washing services for a small morsel of this cake! So sorry about losing the photos! This is devastating with such a beautiful creation! :/
If we were neighbors, you would be greeted like a queen and be served. I will brew a delicious tea for you to accompany the cake.
Yes, I was in an unbearable shock when I mistakenly deleted the file with the good photos. I hope I learned a lesson to improve my system.
Well, I have to tell you Fae, that I do wish we were neighbours, and I would reciprocate. However, as my cake making skills leave something to be desired, I would make you something else lovely instead! And, I wish you good luck with improving the technology systems…it can be so very time consuming.
A masterpiece Fae, making a Dacquoise is no small feat and making it so well is a real thing of beauty, it’s a delicate and very delicious dessert and one I have never attempted, Beautifully done,
I appreciate your kind comment, Suzanne. Next, I want to escalate it to a really decorative art (one can wish right?).
I also would live to learn the art if cake decorating yes we certainly can wish.
Dacquoise is my very favourite cake, but I’ve never made it. A occasional tiny serve from my local patisserie satisfies my cravings.
I guess I have to go all the way to San Francisco to find a patisserie that sells dacquoise. You are lucky!
What a gorgeous cake Fae, you introduce us to the best treats ever! I can see that it is a difficult one to make, but I have got to give it a try when I have more time on my hands! Just amazing
Give it a try soon. It is too good of a dessert not to eat it now. 😉
Bake the dacquoise and have it with nutella. 😛
Ooh Nutella sounds good 😀
This looks fantastically decadent Fae- what a beautiful dessert
Excellent, Fae! I made a simplified version of this a while ago, but yours is the real deal and it even looks great as well. It is nice to put some coffee in the buttercream.
Getting a stamp of approval from you means a lot, and thank you very much, Stefan! You are absolutely right, I should have added some coffee to the buttercream. My next challenge is to come up with a perfect mocha and coffee buttercream. I checked out your Almond Meringue Cake, and I learned some ideas for the next time.
The simplified hazelnut meringue cake that is more similar to your daquoise is this: http://stefangourmet.com/2013/09/24/hazelnut-meringue-cake/ You’ve reminded me to try making real buttercream from scratch next time I make this.
This looks divine! The kind where you do dessert first.
Looks divine!
I have never had that gorgeous thing before Fae! On my list to taste. What an elaborate preparation! Wow.
Sonal, To bake dacquoise is fairly easy. For a quick fix, have it with some nutella or butter and jam. Really!
Beautiful!I wish I could taste it Fae
Flora
This is absolutely stunning, Fae! So rich and moist and nutty! What’s not to love?
OMG this looks so good. I love hazelnuts and it looks so light and fluffy. I really think you need to open a bakery. This is unacceptable to be staring at all your wares like this and not be able to indulge!
You are kind, Amanda.
I love hazelnuts too. Do make this dessert, and feel heavenly. 
A beautiful cake Fae! I love hazelnuts and buttercream. This looks perfectly moist and delicious.
This looks incredible!!
I want that NOW.
Oh my gosh, that looks good! And best of all (for our family, at least), it’s gluten free!
My goodness, this looks amazing.
Amazing cake. Love the look of it. Yumm
Yummy!!
I have never made a dacquoise either but now I have a “tested recipe”. I like your idea of individual servings and then you can vary the frostings or any ingredients you might want to use – thanks Fae
Juju, I highly recommend that you make it. It is so~ delicious. I think, just a little frosting (of choice) is sufficient. 😛
I can only look, and drool. T.T
Awwwwww………..Drooling already !! I wish i could have a bite of it
Fae, you are just amazing! I adore the look of this! x
Oh la la Fae, I absolutely love the crunch of the Dacquoise, gorgeous texture, the meringue and the cream
Amazing!
Love this!!! Will try it for sure…hazelnuts are big in Italy…..beautiful cake!