Description

A refined French dessert featuring light and nutty almond meringue layers filled with luscious vanilla buttercream, finished with a dusting of powdered sugar and toasted almond slivers.

Ingredients

Units Scale

6 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/4 cups almond flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Additional sliced almonds, lightly toasted

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Instructions

Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form.
In a separate bowl, whisk together almond flour, all-purpose flour, and salt. Gently fold dry ingredients into the meringue using a spatula.
Spoon or pipe the mixture into two 8×8 inch squares or rectangles on prepared pans. Sprinkle with sliced almonds.
Bake for 25–30 minutes, or until golden and firm to the touch. Let cool completely.
For the buttercream, beat butter until creamy. Add powdered sugar gradually, followed by cream and vanilla extract. Beat until light and fluffy.
Spread buttercream over one dacquoise layer, then top with the second. Press gently.
Dust with powdered sugar and scatter additional toasted almonds on top. Chill before slicing.

Notes

Ensure egg whites are at room temperature for better volume.
Use a serrated knife for cleaner slices when cutting the dacquoise.
Chilling the assembled cake helps firm the layers and makes slicing easier.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 85mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg