s it a cake, or a sponge cake? Is it meringue? Dacquoise [da-kwaz] can be a layered cake or a cake component, and it always contains meringue, however – it isn’t just meringue. It is one very special sweet treat – nutty, chewy and when combined with silky chocolate ganache – absoultely amazing! Today I am making hazelnut dacquoise, and before I start, I’ll give you one little tip. I like to roast my hazelnuts until golden brown because roasting emphasizes the divine hazelnut aroma even more, and then I grind them, and I use them for my dacquoise.
What is Dacquoise
Dacquoise [da-kwaz], sometimes called nut meringue, is mixed with almond or hazelnut flour and some powdered sugar, piped into a disc or poured into a ring mold, and baked. The result is slightly crispy on the outside, very soft and a bit chewy from the inside kind of a sponge cake. In some cases you will even find a small quantity of flour in dacquoise recipe. The flour will provide denser texture and more stability to the final product. If you layer dacquoise discs with or you will be making a cake, also called – dacquoise. A bit confusing, I know, sorry…
Dacquoise is a layered cake originated from Aquitaine, a region in the South-West of France, and its name originated from the word dacquoise, which means a female citizen of the city of Dax when translated from French. This cake has another, less known name. It is also called palois [pa-lwaz], which is also a term for a female citizen of town of Pau, situated in the same region.. The cake is usually constituted of two or three layers of meringue enriched with almonds, hazelnuts, pistachios or coconut flour, with various flavors of buttercream in between.
How to Make Dacquoise
- Sift almond or hazelnut flour, powdered sugar, and flour (if you decide to use it) into a bowl. Whisk to combine the dry ingredients. If you don’t have a nut flour, grind your nuts and add them to the mixture.
- Make French meringue from egg whites and sugar. Put egg whites in your favorite stand mixer and whisk them to soft peaks. Gradually add sugar and continue whisking until meringue forms stiff peaks.
- Add dry ingredients into the meringue, and fold them carefully with a rubber spatula.
- Pipe the mixture onto baking paper in a form of a disc or pour it into the mold.
- Dust the discs with powdered sugar before baking (this step is optional).
- Bake them at 180°C (350°F) for about 10-30 minutes, depending on the thickness of dacquoise.
- Remove dacquoise from the oven and leave it to cool down.
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!