Dacquoise Cake Recipe

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This Dacquoise Cake, with its layers of ethereal nut meringue intertwined with sumptuous cream or rich buttercream, is nothing short of a masterpiece on a plate. I’ve been entranced by the elegance and sophistication of the dacquoise since my very first taste—its delicate crunch followed by a melt-in-your-mouth finish is a sensation that lingers in memory long after the final crumb has been savored.

How to make Dacquoise Cake

A Dacquoise cake is a French dessert made with layers of meringue and almond or hazelnut. The meringue base typically gives the cake a light, airy texture, and the rich filling is made from whipped cream, buttercream, or a combination of both. The meringue layers are often baked until they become crisp on the outside but remain soft on the inside.

Ingredients

For the Dacquoise Layers:

• 1 cup finely ground almonds (or a mix of almonds and hazelnuts for depth)
• 1 tablespoon cornstarch
• 1¼ cups powdered sugar
• 4 large egg whites at room temperature
• ¼ teaspoon cream of tartar
• ¼ cup granulated sugar

For the Buttercream:

• 1 cup granulated sugar
• ¼ cup water
• 4 large egg yolks
• 1 cup unsalted butter, at room temperature, cubed
• 1 teaspoon pure vanilla extract

Optional for Assembly:

• Chopped toasted nuts (for garnish)
• Fresh berries
• Powdered sugar (for dusting)

Instructions

Making the Dacquoise Layers:

1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper. Using the parchment as a guide, trace three 8-inch circles.
2. Combine ground almonds, cornstarch, and powdered sugar in a bowl.
3. Beat egg whites and cream of tartar in a large, clean bowl with an electric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
4. Fold in the almond mixture gently using a spatula until just combined, being careful not to deflate the meringue.
5. Divide the mixture among the traced circles, spreading evenly.
6. Bake for about 25-30 minutes or until lightly golden. Cool completely on baking sheets.

Making the Buttercream:

1. Combine granulated sugar and water in a small saucepan. Cook over medium heat until the sugar dissolves and reaches 240°F (soft-ball stage).
2. Whisk egg yolks in a bowl until thick. Slowly add the hot sugar syrup, whisking constantly.
3. Cool the mixture slightly, then add butter, a few cubes at a time, beating well after each addition. Add vanilla extract and beat until smooth.

Assembling the Cake:

1. Place one meringue layer on your serving plate. Spread a third of the buttercream evenly over the top.
2. Repeat with the remaining layers, finishing with a layer of buttercream.
3. Garnish with chopped nuts, fresh berries, and a dusting of powdered sugar, if desired.
4. Chill the cake for at least an hour before serving to set the layers.

Tips for Success

• Ensure your bowl and beaters are grease-free when making meringue to achieve the best volume.
• When folding, use a wide spatula and a gentle hand. The goal is to maintain as much air as possible in the mixture.
• Trace circles on the parchment paper as a guide for even layers.
• The cake can be assembled a day ahead; simply keep it covered in the refrigerator.
• Feel free to experiment with flavors in the buttercream, like coffee or chocolate, to add a unique twist.

What to serve with

Serving a Dacquoise Cake is a celebratory affair, an opportunity to showcase your baking prowess alongside complementary flavors and textures that elevate the entire dessert experience. With its layers of nutty meringue and rich buttercream, this exquisite cake stands tall as a standalone masterpiece but can be transformed into an even more memorable indulgence with the right accompaniments.

Beverage Pairings

Coffee: A freshly brewed espresso or a cup of strong coffee cuts through the sweetness of the cake with its robust bitterness, creating a harmonious balance. The coffee’s warmth also accentuates the nutty notes of the Dacquoise.

Tea: A fragrant tea, such as Earl Grey or Jasmine, delicately contrasts the richness of the cake. The floral notes of the tea light up against the deep, creamy flavors, providing a refreshing palate cleanser between bites.

Dessert Wines

Selecting a dessert wine, like a Sauternes or a Moscato d’Asti, can complement the cake with its sweetness and fruity undertones. These wines share a similar dessert essence, enhancing the overall tasting journey.

Culinary Pairings

• Fresh Berries: Serving fresh berries alongside, or even atop, your Dacquoise Cake adds a splash of color and introduces a tart, juicy element. Berries like raspberries, strawberries, or blueberries can cut through the sweetness and add a layer of freshness.
• Whipped Cream: A dollop of lightly whipped cream, possibly flavored with vanilla or a liqueur, adds a cloud-like texture that contrasts beautifully with the dense meringues and buttercream. It’s an easy way to add a luxurious touch.
• Fruit Coulis: A vibrant fruit coulis, made from pureed and strained raspberries, strawberries, or even mango, introduces an acidic brightness that complements the cake’s richness. The coulis can be artistically drizzled on the plate or served alongside for dipping.
• Nut Pralines: For those who favor a textural contrast, offering a side of nut pralines, matching or differing from the nuts used in the cake, integrates a crunchy component that echoes the nutty theme while introducing a caramel note.

Ingredients Substitutes

Making a Dacquoise Cake involves a harmonious blend of meringue and buttercream nestled between nutty layers, resulting in a dessert that’s as luscious as it is elegant. However, certain dietary restrictions or pantry shortages might necessitate the use of substitute ingredients.

Nuts

The traditional nuts used in Dacquoise Cake range from almonds and hazelnuts to pecans, providing a distinctive flavor and texture.

Substitute: For nut allergies or preferences, consider using finely ground seeds such as pumpkin seeds or sunflower seeds to mimic the nutty texture. Alternatively, for flavor variations or due to availability, different nuts like walnuts or pistachios can be used.

Egg Whites (For Meringue)

Egg whites are crucial for making the light, airy meringue layers in a Dacquoise Cake, acting as a leavening agent.

Substitute: Aquafaba, the liquid from canned chickpeas, is a remarkable vegan substitute. Use three tablespoons of aquafaba for one egg white, whisking until it forms stiff peaks, similar to meringue.

Flour (For Gluten-free Option)

Some Dacquoise recipes call for a small amount of flour to stabilize the cake.

Substitute: To make a gluten-free Dacquoise Cake, swap out conventional flour for an all-purpose gluten-free flour blend or almond flour (if not already used as the primary nut base), ensuring the cake remains inclusive for those with gluten sensitivities.

Sugar (For Meringue and Buttercream)

Sugar sweetens the cake, stabilizes the meringue, and lends creaminess to the buttercream.

Substitute:

For Meringue, a fine granulated sugar substitute, such as a monk fruit sweetener or stevia blend designed for baking, can be used in equal ratios. Ensure the sugar alternative can dissolve like regular sugar.

For Buttercream: Powdered sugar substitutes are available, including sugar-free powdered erythritol, which can be used 1:1 instead of traditional powdered sugar.

Butter (For Buttercream)

Butter provides the buttercream its rich flavor and creamy texture, playing a central role in the cake’s assembly.

Substitute: Use vegan butter or high-quality margarine in equal amounts for a dairy-free option. Coconut oil (solid form) can also work but may alter the flavor profile.

Cream (For Buttercream or Added Moisture)

Heavy cream is occasionally used to add richness and moisture.

Substitute: Full-fat coconut cream is an excellent vegan alternative, offering similar creaminess and fat content. Ensure it is well chilled before whipping.

Flavoring (Vanilla, Coffee, etc.)

Extracts and flavorings add dimension and depth to both the meringue and the buttercream.

Substitute: For alcohol-based extracts (i.e., vanilla extract), consider using powder forms (like vanilla bean powder) or artificial extracts. Alternatively, incorporate natural flavors like citrus zest, spice powders (cinnamon, cardamom), or espresso powder to mirror the complexity of flavors.

Final Thoughts

When planning what to serve with your Dacquoise Cake, consider the balance of flavors and textures and the overall dining experience you wish to create. 

More Cake Recipes:

• Copycat Baked by Melissa Cupcakes Recipe
• Arcane Cupcake Recipe
• Copycat Charlotte Russe Cupcake Recipe