Bake French

This meringue gâteau is sandwiched with salted caramel butter cream and chocolate ganache


Dacquoise – what a wonderfully sophisticated name for a dessert. I first tasted this cake when I stayed at a French-owned guest house outside Bath. It was the summer of 1981 when my mum took my younger sister and me on our first trip abroad, an excursion to England in her Renault 4. Dacquoise originally came from Dax, a town in south-west France. Layers of luxurious almond and hazelnut meringue are sandwiched together with butter cream or, if you prefer, whipped cream, and served with fruit. I add salted caramel to the butter cream and I serve it with cherries grown locally by the Jamesons near Cappoquin. South-west France meets west Waterford.
Like all good things in the kitchen a little investment of time is required. This wonderful and very special gâteau is best made in stages. I usually make the nutty meringue the day before and the salted caramel butter cream an hour or two before assembly. The salted caramel butter cream is a wonderful filling for chocolate or coffee cakes or as an icing for cup cakes.

Sign In

Forgot Password?

Sign Up

The name that will appear beside your comments.

Have an account? Sign In

Forgot Password?

Please enter your email address so we can send you a link to reset your password.

Sign In or Sign Up

Thank you

You should receive instructions for resetting your password. When you have reset your password, you can Sign In.

Hello, .

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

Thank you for registering. Please check your email to verify your account.

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.