Dacquoise
| File:Eggnog mousse cake with almond dacquoise.jpg 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, biscuit |
| Variations | Marjolaine |
| |
A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1] It is usually served chilled and accompanied by fruit.
The term dacquoise can also refer to the nut meringue layer itself.
Etymology
[edit | edit source]It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France.
Variants
[edit | edit source]
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]
See also
[edit | edit source]References
[edit | edit source]External links
[edit | edit source]Error creating thumbnail: File missing Media related to Lua error in Module:Commons_link at line 62: attempt to index field 'wikibase' (a nil value). at Wikimedia Commons
