Dacquoise from The Cake Bible (page 302) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground hazelnuts for ground almonds.

  • caitmcg on July 29, 2014

    A warning on this recipe: While the dacquoise itself is good, the instruction to bake it on a pan lined with ungreased foil is not. Mine stuck irretrievably; I was finally able to scrape it off in little bits, but it was not usable for the purpose for which I made it (as a layer in a larger cake).

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