Dacquoise recipe


This cake is made of layers of almond hazelnut meringue with almonds and buttercream or whipped cream. It could refer to the meringue layers as a whole rather than the cake itself and can be paired with various toppings and fillings. The meringue is created using crushed or chopped finely almonds, hazelnuts, and almonds that are then folded into beaten egg whites before baking. Dacquoise recipes are suitable for various desserts and can be used as a base for everything from individual cakes and macarons to pavlovas. The cake can be filled with buttercream, pastry cream or ganache, whipped cream, fresh fruit, or preserves. The recipe that is the base for dacquoise is incredibly adaptable and can be customized by incorporating different kinds of nut flours like coconut or pistachio and incorporating different types of dried fruit or chocolate. The most popular combinations include chocolate and rum, strawberry and lemon, and banana and pecan; however, feel free to try any combination of flavors in your mind.



You’ll need a piping bag to help you make even meringue layers. You can choose to make them circles or rectangles. Draw the desired shape on parchment paper to reference before beginning piping. Other equipments you’ll need include whisks for making custard and a candy thermometer when making Pralines.


The basic recipe for dacquoise is incredibly adaptable and can be altered with nuts like coconut or pistachio and adding various kinds of dried fruits or chocolate. Additionally, add crushed nuts to the mix, like macadamia or pecans, to give it more flavor. The most popular flavors are chocolate and rum, strawberry and lemon, and pecan and banana, so don’t be afraid to change the recipe’s ingredients to fit your preferences.



250g (8.8 oz) hazelnuts that have been peeled and roast finely chopped

250g (8.8 oz) white sugar

25g (1 oz) cornstarch

Six large white eggs

A pinch of salt


150g (5.3 oz) dark chocolate (about 36% cocoa solids)

110 ml (1/2 cup) double cream


600 ml (4 1/2 cups) full-fat milk

Three large egg yolks at room temperature

100g (4.5 oz) Cast sugar

Two tablespoons of the chicory powder and espresso essence

50g (1.75 oz) cornflour

300ml (1 1 1/4 cup) whipping cream


50g (1.75 oz) Sugar caster

36 blanched (skinned) whole hazelnuts blanched (skinned)

1/2 1 tsp lemon juice

100g (3.5 1 oz) chopped hazelnuts that have been toasted, then chopped to serve as sides of the cake.


Place the oven racks in the middle, upper, and lower parts of the oven. Finally, prepare the oven to 150degC/300degF. Line three 21cm (8.5-inch) rectangular baking pans or trays with parchment paper, or if using tray pans, mark a 21cm (8.5-inch) circumference circle over each. Set aside.

Mix hazelnuts with 100g (3.5 oz) of caster sugar and cornstarch in a small dish. Mix egg whites and add a pinch of salt at a moderate speed for 2 minutes. The speed should be increased to high, and while the mixer is in motion, slowly add 200g (7 ounces) of sugar to create stiff glossy peak forms. The hazelnut mixture is then folded into the meringue.

Place the meringue in the piping bag fitted with a 1.5-millimeter (1/2-inch) simple tube. Pipe a meringue spiral beginning within the center of each circle, working towards the outside. Bake for about an hour, turning the top and lower baking tray every 30 minutes to ensure the meringues cook equally. The oven will be turned off, and you can leave the meringues to cool with the door open.

To make chocolate ganache put the chocolate pieces in a heatproof bowl. The cream should be heated until the temperature is just simmering but not boiling and poured onto the choco. Let it sit for a few minutes before stirring until it is smooth. Cool to the room’s temperature, then chill until it becomes thicker. Fill the piping bag with a nozzle that is medium-sized with a ganache. Set aside.

To make the custard, ensure the milk is brought to a boil at low temperatures. Mix the egg yolks, sugar, chicory essence, and coffee, and then add the cornflour one spoon at a time. Then pour the boiling milk on top of the egg mix and whisk constantly, and then pour the mixture back into the pan. While continuously whisking, make sure to bring the milk to a simmer. Then reduce the heat and allow it to simmer for a few minutes until the mixture is smooth and thick. Remove the pan from the stove and allow it to cool completely. Once the custard has chilled, add the soft whipping cream.

Make the cream so you get soft fluffy peaks. Mix half the whipped cream into the cold coffee mixture, then slowly fold the rest. Cover and chill until you need it.

In the frying pan of a small size (without stirring). Cook until the color is golden caramel if a thermometer reads 300degC/570degF. After that, you can add all the hazelnuts and lemon juice. Stir using a wooden spoon until combined. Transfer the mixture to baking sheets lined with baking parchment or silicone. With two teaspoons, create 12 hazelnut praline pieces. Allow it to completely cool before using.

Set one meringue layer onto an enormous serving plate, then cover it with one-third of the coffee cream in an equally spaced layer. Then, place a second meringue layer over the cream until it is completely covered, and then cover the top portion with half the cup of coffee. Layer on the third layer of meringue, and apply a layer of meringue to both sides with coffee cream. Then press the chopped and roasted nuts into the cake’s sides. Sprinkle 12 dustings of ganache over the top edge of the cake, making sure to space them evenly, then put a slice of praline over each.

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