A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream on a buttery biscuit base.[1]
The term dacquoise can also refer to the nut meringue layer itself.
It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit.
A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.[2]
Media related to Dacquoise at Wikimedia Commons
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List of cakes | ||
Butter cakes |
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Cheesecakes |
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Nut cakes |
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Chocolate cakes |
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Fruitcakes | ||
Layer cakes |
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Spit cakes |
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Sponge cakes |
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Foam cakes and meringue |
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Yeast cakes |
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Special occasions |
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Other |
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