Five Little Cakes: Almond Dacquoise Cake
An almond-paved dacquoise cake has rich crunchy almond meringue, chocolate ganache, and thin layers of cake inside. Here, second from left, it is festooned with a tuile cookie. This cake requires three separate recipes to be prepared in advance: a dacquoise, a genoise, and a whipped-chocolate ganache.
- Servings: 14
- Yield: Makes one 4-by-7-inch cake
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 1999
Cut a 4-by-7-inch rectangle from a piece of sturdy cardboard or foam board. Place a dacquoise layer on the board; spread with 1/2 cup whipped ganache. Top with a layer of genoise and another 1/2 cup ganache. Continue layering, ending with a layer of dacquoise.
Spread the assembled cake with remaining ganache. Gently press the sliced almonds into the side of the cake. Decorate the top with a cake comb, if desired, and a tuile banner.