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  • The Australian Women's Weekly

    For the love of cake

    Feb 22, 2023 3 minutes

    Coconut dacquoise

    MAKES A 23CM CAKE

    A dacquoise is a beautifully light, crisp and flavoursome cross between a sponge and a meringue. Made with any nut meal that takes your fancy (think almond, hazelnut, walnut, pistachio), in France a dacquoise is traditionally served layered with buttercream. I’ve kept this one light and simple with lashings of vanilla Chantilly cream and fresh fruit. You can also make it with a gluten-free flour.

    310g egg whites pinch of salt
    150g caster sugar
    210g almond meal
    250g icing sugar
    70g plain flour

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