Chiffon cake this, buttermilk cake that, guys when are we going to give dacquoise the airtime it deserves? I love the texture of dacquoise, chewy, slightly crisp on the edges and wonderfully nutty, if you’ve never made it before please take this as your sign to try it out!
If this cake doesn’t tickle your fancy, may I suggest my Maple Pecan Esterhazy or my Chocolate Hazelnut Slab, both of which also use dacquoise. This year I’m getting serious about bringing dacquoise into the public consciousness, it’s too yummy to be ignored.
I’m not really a big tea drinker but I’m a fiend for tea in desserts, this cake would work well with any tea you fancy, rooibos, chai or even classic English breakfast tea would all work excellently!
As this recipe uses a lot of egg whites, I’ve used mousseline as the filling, however if you’re using up leftover egg whites or pasteurised egg whites, you can use ermine buttercream instead which doesn’t require any egg yolks. Just follow the instructions in my ermine deep dive.
