Dacquoise
|
Eggnog mousse cake with almond dacquoise | |
| Type | Cake |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Serving temperature | Chilled |
| Main ingredients | Meringue (almonds and hazelnuts), whipped cream or buttercream |
| Variations | Marjolaine |
 Cookbook: Dacquoise  Media: Dacquoise | |
A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1]
Etymology
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.
History
A particular form of the dacquoise is the marjolaine, invented by legendary French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.
Piping dacquoise disks for mousse cake bases
The term dacquoise can also refer to the nut meringue layer itself.
See also
References
- ↑ Child, Julia; Simone Beck (1978). Mastering the Art of French Cooking, vol. 2. Harmondsworth: Penguin Books. p. 647. ISBN 0-14-046221-X.
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